This Crockpot Keto Chicken Taco Soup is a warm hug in a bowl! Filled with tender chicken, zesty spices, and lots of veggies, it’s both tasty and healthy.
Just toss everything in the slow cooker and let it work its magic! I love enjoying this soup with a sprinkle of cheese on top—it makes it feel like a cozy fiesta! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect here, but thighs can be used for more flavor. If you’re avoiding chicken, try adding cooked beans or tofu as protein alternatives.
Chicken Broth: Low sodium broth is great, but homemade is even better! If you’re vegetarian, vegetable broth works just fine. Just keep an eye on the salt levels.
Diced Tomatoes: Using no sugar added tomatoes helps keep this dish keto-friendly. You can also use fresh tomatoes if you have them on hand—just chop them up and add a pinch of salt.
Cheese: Sharp cheddar gives a great flavor, but feel free to swap it with Monterey Jack, Pepper Jack, or even a dairy-free cheese if you’re lactose intolerant.
How Do I Shred Chicken Easily?
Shredding chicken may seem tricky, but it’s pretty easy! Here’s how I do it:
- After cooking, take the chicken breasts out and place them on a cutting board.
- Using two forks, pull apart the chicken. Start from the middle and work your way out. The meat should shred easily.
- If you find the chicken is still a bit tough, let it rest for a few minutes before shredding.
This technique ensures you get tender, shredded chicken in no time, making your soup even better!
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 1 cup diced tomatoes (no sugar added)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
For Garnish:
- 1/2 cup sour cream
- Fresh cilantro, chopped
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This scrumptious soup takes around 10 minutes of prep time and then cooks for 6-7 hours on low or 3-4 hours on high. So it’s perfect for setting and forgetting in the morning or on a leisurely weekend!
Step-by-Step Instructions:
1. Prepare the Base:
Start by placing the chicken breasts at the bottom of your crockpot. This will be the base of your delicious soup.
2. Add Veggies and Seasonings:
Next, add the diced tomatoes, chopped onion, and minced garlic over the chicken. Then, sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and black pepper evenly over everything. This layer is where all those tasty flavors start to blend!
3. Pour in the Broth:
Pour the chicken broth over all the ingredients in the crockpot. This will help everything cook together beautifully.
4. Cook Until Tender:
Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. You’ll know it’s ready when the chicken easily shreds.
5. Shred the Chicken:
Once the chicken is done cooking, take it out and shred it using two forks. It should fall apart easily!
6. Mix it All Together:
Return the shredded chicken back to the crockpot. Now, stir in the heavy cream and shredded cheddar cheese until the cheese melts and everything is blended into a creamy, dreamy concoction.
7. Taste and Adjust:
Give your soup a taste! Adjust the seasoning with extra salt or spices if you’d like to kick up the flavor.
8. Serve and Enjoy:
Serve the soup hot in bowls, topped with a dollop of sour cream and a sprinkle of fresh cilantro. And don’t forget to add a squeeze of lime for that extra zesty flavor!
Enjoy this creamy, flavorful keto-friendly chicken taco soup that’s perfect for a cozy night in!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken directly in the crockpot! Just ensure to extend the cooking time by about 1-2 hours. Make sure it’s completely cooked through before shredding.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Just reheat on the stove or in the microwave before serving, adding a splash of cream to refresh the consistency if needed.
What Can I Substitute for Heavy Cream?
If you need a lighter option, you can substitute with half and half or coconut cream for a dairy-free version. Just keep in mind that it may alter the flavor slightly.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, allow the soup to cool, then transfer it to a freezer-safe container where it can last for up to 3 months. Reheat on the stove or microwave, stirring occasionally for even heating.
