Keto Chicken Taco Soup

6 ratings

This Keto taco soup recipe has all your favorite chicken taco's rich and delicious flavors in one warm and comforting bowl. This meal is a great lunch or dinner option, especially for chilly days. This recipe is one of the easiest Keto soup recipes you'll ever try.

What can you replace the chicken with?

If you'd like a beef taco soup, you can use minced beef, grilled steak, or pulled brisket. You can also substitute the chicken for shrimp if you are in a seafood mood. For all our vegetarian/vegan friends, you can add pan-grilled tofu, mushroom, or a mix of both; but make sure to use vegetable broth instead of chicken broth.

Can you use leftover chicken?

This taco soup is an excellent way to use your leftover chicken. You can replace the ground chicken with grilled, roasted, or boiled chicken, and the soup will still taste fantastic. Just make sure to add it at the end when all the ingredients have cooked.

Is this recipe dairy-free?

No, it isn't. However, you can replace the cream cheese with vegan cream cheese or coconut milk, and the soup will still be delightful. This is an excellent option if you are trying to cut back on dairy but don't know where to start.

Can you freeze this recipe?

Absolutely! It is always exciting to have a freezer-friendly recipe on hand. Next time you prepare this Keto soup, double the quantity and freeze the excess into individual portions for up to 1 month. To consume, place the frozen soup in a saucepan over low heat and let it thaw slowly. Then bring it up to a simmer and serve with your favorite topping. This soup will have your back on busy days.

Net Carbs

5.4 g
Fiber

1.9 g
Total Carbs

7.4 g
Protein

36 g
Fats

34.2 g

471 cals

Quantity

Serving Size

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Extra virgin olive oil

2 tbsp
Onion

0.25 small
Ground chicken meat

500 g
Garlic

1 clove
green pepper

0.5 small
Red pepper

0.5 small
Tomato

0.5 small - 2 2/5" diameter
Pickled Baby Corn

3 pcs
Paprika

2 tsp
Cumin, ground

0.5 tsp
Oregano, dried

0.5 tsp
Garlic, powder

0.5 tsp
Black pepper

0.25 tsp
Cream cheese

0.5 cup
Chicken broth

3 cup
Cilantro Or Coriander Leaves Fresh Or Raw Herb

0.13 cup
Jalapeno peppers, raw

4 slice
Lime

2 slice - 1/8 of 2" diameter
Avocado

0.25 each

Step 1

To a medium saucepan over medium heat, add the olive oil. Finely chop the onion add it to the saucepan along with the ground chicken. Cook for 4-5 minutes, or until the chicken is 80% cooked
Step 2

Finely chop the green pepper, red pepper, baby corn, and tomato, and mince the garlic clove. Add them to the chicken and stir. Add the paprika, cumin, oregano, black pepper, and garlic powder, and cook all the ingredients together for 2 more minutes.
Step 3

Add the cream cheese and chicken stock to the pot. Bring to a simmer, and keep stirring until the cheese melts. Drop the heat to medium-low and let the soup cook for 10 minutes.
Step 4

Divide the soup into 4 bowls. Cut the avocado into squares and add them to the surface of the soup. Garnish with fresh cilantro, jalapeno pepper, and lemon wedges. Serve immediately.