Easy Keto Chicken Taco Soup
This creamy keto chicken taco soup is the ultimate low-carb comfort food, rich, spicy, and ready in just 30 minutes. Made with shredded chicken, cream cheese, and taco-seasoned broth, it’s a one-pot weeknight dinner you'll keep on repeat. Perfect for meal prep, freezer-friendly, and endlessly customizable.
Equipment
- 1 Large Soup Pot Or Dutch oven
- 1 Knife For dicing onions, garlic
- 1 Cutting Board
- 1 Measuring Cups
Ingredients
- 2 –3 cups Cooked shredded chicken Rotisserie chicken works great
- ½ cup Onion Diced; optional for stricter keto
- 3 cloves Garlic Minced
- 1 can Diced tomatoes with green chiles Rotel preferred no sugar added
- 2 tbsp Taco seasoning Sugar-free; or homemade
- 3 cups Chicken broth Low-sodium preferred
- 4 oz Cream cheese Softened
- ½ cup Heavy cream Or coconut milk for dairy-free version
- 1 tbsp Olive oil Or butter
- to taste Salt & black pepper Adjust at end
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 3–4 minutes until fragrant and soft.
- Stir in taco seasoning and diced tomatoes with green chiles. Simmer for 2–3 minutes.
- Add chicken broth and shredded chicken. Bring to a low boil, then reduce to a simmer for 10 minutes.
- Stir in softened cream cheese and heavy cream until fully melted and combined. Simmer for another 5 minutes.
- Season with salt and pepper to taste. Serve hot with your favorite keto toppings like avocado, shredded cheese, or sour cream.
Notes
- For a dairy-free version, substitute coconut cream for both cream cheese and heavy cream.
- Make it spicy by adding jalapeños, chipotle powder, or your favorite hot sauce.
- This soup freezes well, store in portions for easy keto lunches.