This easy Crockpot Keto Chicken Taco Soup is warm and tasty! Filled with juicy chicken, zesty taco spices, and veggies, it’s perfect for a cozy dinner. Plus, it’s low in carbs!
When I’m short on time, this soup is my go-to. Just toss everything in the crockpot and let it cook while I do other things. It’s like having a chef at home! 🍲
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this soup, as they shred beautifully. If you prefer, thighs can be used for a richer flavor; they’ll still be tender.
Diced Tomatoes: I recommend no-sugar-added diced tomatoes to keep it keto-friendly. You can substitute with crushed tomatoes, but watch for added sugar in canned options.
Chicken Broth: Low-sodium chicken broth is a great choice. If you want to make a vegetarian version, vegetable broth will work just fine!
Heavy Cream: This adds creaminess to the soup. For a lighter option, use half-and-half or coconut cream for a dairy-free twist.
Spices: The spices really bring the taco flavor. If you like it spicier, consider adding cayenne pepper or red pepper flakes. You can also use pre-made taco seasoning if you’re short on time.
How Do You Make Sure Your Chicken is Tender and Shreddable?
The key to tender chicken in your soup is cooking time and temperature. Here’s how to ensure it’s just right:
- Place your chicken breasts at the bottom of the crockpot to bask in all the flavorful broth.
- Cooking on low for 6-8 hours is ideal, but on high, it should still be tender after 3-4 hours. Be careful not to overcook!
- Once it’s done, use two forks to shred the chicken directly in the pot, mixing it well with the broth.
This technique not only flavors the chicken but also keeps it moist. Enjoy your delicious creation!
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken breasts
- 1 (14.5 oz) can diced tomatoes (no sugar added)
- 4 cups chicken broth (preferably low sodium)
- 1 cup heavy cream
- 1 (4 oz) can diced green chilies
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for garnish)
How Much Time Will You Need?
This comforting soup takes about 15 minutes of prep time. You’ll need to let it cook in your crockpot for 6-8 hours on low or 3-4 hours on high. Just set it, forget it, and enjoy the delicious smell as it slows cooks!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by placing your chicken breasts at the bottom of the crockpot. This helps them cook evenly and soak up all the delicious flavors.
2. Add the Veggies and Flavor:
Next, add the diced tomatoes, chicken broth, diced green chilies, chopped onion, and minced garlic right on top of the chicken. This will make a flavorsome base for your soup!
3. Season it Up:
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over everything. Take a moment to stir it lightly to combine the spices with the other ingredients—the smell will be amazing!
4. Let it Cook:
Cover the crockpot and let it cook. If you’re cooking on low, set it for 6-8 hours; on high, it will take about 3-4 hours. The chicken should be tender and cooked through by the end of the cooking time.
5. Shred the Chicken:
Once cooked, carefully remove the chicken breasts with tongs and shred them with two forks—it’s okay to do this right in the crockpot. Return the shredded chicken to the soup for extra flavor.
6. Make it Creamy:
Add in the heavy cream to the soup and stir. Let it heat through for an additional 15 minutes on low.
7. Serve and Enjoy!
When you’re ready to eat, ladle the soup into bowls. Top it with shredded cheese, a dollop of sour cream, and sprinkle with freshly chopped cilantro. Cozy up and enjoy your hearty, keto-friendly chicken taco soup!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts directly in the crockpot. Just increase the cooking time by about an hour on low or 30 minutes on high to ensure the chicken is fully cooked.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or milk. For a dairy-free alternative, use coconut cream or unsweetened almond milk, keeping in mind it may change the flavor slightly.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it on the stove over medium heat or in the microwave until hot, stirring occasionally.
Can I Make This Soup Vegetarian?
Absolutely! To make a vegetarian version, substitute chicken with a can of drained and rinsed beans or lentils, and use vegetable broth instead of chicken broth. Add veggies like bell peppers or zucchini for added texture and flavor!
