Low Carb Taco Soup
This low carb taco soup is the ultimate hearty, zesty, and keto-friendly comfort food. Packed with bold flavors, tender chicken, and a creamy, cheesy base, it’s a low-carb dream in a bowl.
Ingredients
- 1 pound chicken breasts
- 1/2 cup diced onion
- 4 cloves garlic minced
- 1 tablespoon chipotles in adobo sauce minced
- 1 tablespoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 2 cups chicken broth
- 8 ounces cream cheese
- - ½ cup chopped cilantro
Optional toppings:
- Grated cheddar cheese sour cream, diced tomatoes, additional cilantro
Instructions
Instant Pot Method
Prepare the base
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to your Instant Pot.
Cook under pressure
- Cover the Instant Pot, set the vent to sealing, and cook on high pressure for 18 minutes. Once done, allow the pressure to release naturally for about 10 minutes before removing the lid.
Shred the chicken
- Carefully remove the chicken from the pot and shred it using two forks.
Incorporate the cream cheese
- Turn the Instant Pot to sauté mode and whisk in the cream cheese until it’s fully melted and incorporated into the broth.
Combine and serve
- Turn off the Instant Pot, return the shredded chicken, and stir in the chopped cilantro. Serve immediately with your favorite toppings.
Slow Cooker Method
Combine ingredients
- Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to your slow cooker.
Cook low and slow
- Cover and cook on low for 4 hours.
Shred and mix
- Remove the chicken from the slow cooker, shred it, and set aside. Whisk the cream cheese into the broth until fully melted and smooth.
Finish and serve
- Return the shredded chicken to the slow cooker, stir in the cilantro, and serve immediately with toppings, if desired.