Mex Keto Chicken Taco Soup is an easy hearty soup that will keep you warm and toasty during the winter. Perfect for when you are craving comfort food that is keto-friendly and a breeze to prepare.
I must confess that this girl L O V ES soups. In fact, if possible, I would have a soup like this keto chicken soup just about every day as a meal.
The soup is loaded with the flavors of the Southwest. It’s what I consider my low carb tortilla soup.
Of course no tortillas are in this soup, otherwise, it would not be a keto chicken soup. But what it lacks in tortillas, it makes up in bold Mexican flavors.
I opted to make my Keto Tex Mex chicken soup in a slow cooker for added convenience. Just toss all the ingredients in the slow cooker move the dial to low and give it a stir.
In a few hours, you will have dinner ready and your family dancing for joy.
If you do not have a slow cooker, I highly encourage you to invest in one.
Cooking in a slow cooker just makes meal planning a breeze. Can you agree with me that in today’s busy world we can all use tools to make things easier?
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click-through and make a purchase.
Products from Amazon.com
- Crock-Pot SCCPVL610-S-A 6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer Stainless SteelPrice: $49.99Was: $59.99
Alternately, you can make this easy keto taco soup in a regular five-quart pot on the stove top. In this case, your soup will be ready in about an hour.
Keto Chicken Taco Soup
I don’t know about you but when it comes to figuring out what to make for dinner, it has to be something easy. Especially if it’s a weeknight meal, simplicity is a must.
The idea of creating something that requires a bunch of steps or hard to come by ingredients just doesn’t thrill this girl.
Which is why this keto chicken taco soup, is perfect for those days when you need to put something on the table quickly but it also needs to be healthy and delicious. Is that too much to ask?
Back when I had not made eating low carb a lifestyle, I REALLY enjoyed Mexican cuisine.
Homemade salsa and chips were a staple in our home, as well as other Mexican dishes. Come to think of it, I don’t believe I’ve ever tasted a Mexican dish I didn’t enjoy.
Unfortunately, many of those yummy dishes are way too high in carbs and so they no longer fit my lifestyle.
But let me be frank, this doesn’t mean that I don’t sometimes crave the rich bold flavors that make up this delicious cuisine.
I’ve converted my fair share of Mexican dishes to be keto-friendly and I suspect that trend won’t be ending any time soon.
But I was craving taco soup, which is why creating a keto chicken soup that tasted like a traditional tortilla soup suddenly became a priority.
I’ve always been a huge fan of taco soup and it was a rare thing for me to go to a Mexican restaurant, and not order tortilla soup as an appetizer.
Although this easy keto taco soup does not have a tortilla substitute, I think it’s still pretty amazing and hits the spot perfectly.
Chicken Soup Keto
I made my keto chicken taco soup using boneless chicken thighs. However, you can easily swap the chicken thighs for ground chicken or beef.
What’s more if what you prefer is a more creamy keto chicken soup then simply replace the cumin, chipotle, chili powder for Italian spices. And instead of topping with a few sprigs of cilantro use parsley. This way you have another keto soup recipe option.
If you’re a fan of soups you should also check out our other low carb, keto-friendly soups.
Do check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.
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- 3 pounds of chopped boneless chicken thighs
- 1 medium green bell pepper chopped
- 1 medium yellow onion finely chopped
- 1 small scotch bonnet pepper deseeded and thinly chopped (optional)
- 28 ounce can crushed tomatoes
- 5 cups of chicken broth
- 8 ounce package of cream cheese, cut into one inch cubes, for easy melting.
- 2 teaspoons of chili powder
- 2 teaspoons of cumin powder
- 1 teaspoons of ground chipotle pepper
- 2 teaspoons of ground garlic powder
- 2 teaspoons of ground onion powder
- 2 teaspoons of sea salt
- 2 teaspoons of dried oregano
- ¼ cup of chopped fresh cilantro
- 1 cup of sour cream
- 2 cups of shredded Jack cheese
- Add all the ingredients including the spices to a large slow-cooker
- Cook on low heat for several hours.
- Stir every ½ hour or so to make sure all the ingredients are fully incorporated.
- Before serving add the cilantro and taste for seasoning.
- Optional: Top with a tablespoon each of shredded cheddar cheese, sour cream.
- Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer, Stainless Steel , SCCPVL610-S
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Amount Per Serving: Calories: 245 Total Fat: 11.7g Saturated Fat: 5.3g Cholesterol: 116mg Sodium: 602mg Carbohydrates: 7.5g Fiber: 2.5g Sugar: 4.7g Protein: 27.3g