Low Carb Chicken Taco Soup that’s healthy, bursting with flavor, and super filling.

Top this delightful keto chicken taco soup with your favorite toppings.

We like to top it with sour cream, cheese, and sliced jalapenos for a comforting meal.

Looking for more dinner ideas? You might like my Low Carb Meatloaf. These Low Carb Meatballs also make a filling meal.

For more recipes check out my Low Carb Recipes section.

Low Carb Chicken Taco Soup

It’s cold outside and we are turning to comforting instant pot soups to help keep us warm. We are loving our Instant Pot and recently converted a family favorite recipe for chicken taco soup into a keto chicken taco soup recipe.

This low carb chicken taco soup recipe is hands-down one of the easiest, and most filling soups we’ve made. It’s the perfect keto soup recipe.

Don't fret if you don't have an instant pot, I've provided stove top instructions too.

Super simple to throw together, ready in less than and hour, and almost mess-free, you are going to love this instant pot chicken soup.

It’s super healthy and flavorful. Add your favorite toppings and make it exactly the way that you want.

Keto Chicken Taco Soup

Depending on the taco seasoning you use, this keto chicken taco soup can get rather spicy. My husband and I like it spicy, but our girls don’t.

I usually use this homemade taco seasoning (it’s pretty mild) and then top our soup with jalapenos for an extra kick.

We occasionally throw some avocado on top for some extra healthy fats. A squeeze of lemon on top really helps pull all the flavors together in this keto chicken taco soup.

If you don’t like spicy foods you can cut the amount called for by half.

You can use chicken breast in this recipe instead of chicken thigh meat but we love the extra fat and flavor that the chicken thigh meat adds.

Fresh and frozen chicken both work, and the time stays the same. You can always throw in some cauliflower rice for an extra filling variation.

What size is your instant pot?

We have a 6 quart, Ultra Instant Pot. You can make this keto chicken taco soup in any size instant pot.

How to make low carb chicken taco soup

1. Add tomatoes, broth, and taco seasoning to the instant pot.
2. Add bell pepper and onion.
3. Stir to mix.
4. Add chicken.
5. Place the lid on and turn it to lock it.
6. Set the instant pot setting to manual for 12 minutes.
7. Once done, press the pressure release valve.
8. Once pressure has been released, remove the lid and stir to mix.
9. If desired, shred the chicken before serving.

For the list of ingredients and quantities see the low carb chicken soup recipe below.

Slow cooker keto chicken taco soup

You can make this keto chicken taco soup in a slow cooker. Just throw all the ingredients into a slow cooker, set it to low and let it cook for 4 hours, depending on the size of your slow cooker.

Stove top keto chicken taco soup

If you'd rather make this low carb chicken taco soup on the stove top simply place the crushed tomatoes, broth, chicken, and taco seasoning in a large pot.

Bring it to a simmer and let it summer for 15-20 minutes or until the chicken is cooked through. Add in the onions and peppers and simmer for 5 more minutes.

Instant Pot Recipes:

Here are a couple of our favorite low carb instant pot recipes. These recipes can be made as is, or you can adjust them as needed to lower the carbs.

• Instant Pot Beef Short Ribs
• Instant Pot Beef Sirloin Tips

Let us know if you have any questions about this chicken taco soup recipe.

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Wilton Donut Pan

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Continue to Content

Low Carb Chicken Taco Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Six ingredient Low Carb Chicken Taco Soup that’s healthy, bursting with flavor, and super filling. Top this delightful keto chicken taco soup with your favorite toppings.

Print

Ingredients

• 1 ½ cups crushed tomatoes
• 1 cup chicken broth
• 1 oz. taco seasoning
• 1 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 1 ½ lbs. frozen (or fresh) chicken thighs

Instructions

1. Add tomatoes, broth, and taco seasoning to the instant pot.
2. Add bell pepper and onion and stir to mix.
3. Add chicken.
4. Place the lid on and turn it to lock it. Set the instant pot setting to manual for 12 minutes.
5. Once done, press the pressure release valve and release the pressure.
6. Remove the lid and stir to mix.
7. If desired, shred the chicken before serving.

Notes

• Slow cooker variation: Add all the ingredients into a slow cooker, set it to low and let it cook for 4 hours, depending on the size of your slow cooker. If you like your vegetables firm, add in the peppers and onions during the last hour of cooking.
• Stove top variation: Add crushed tomatoes, broth, chicken, and taco seasoning to a large pot. Bring it to a simmer and let it summer for 15-20 minutes or until the chicken is cooked through. Add in the onions and peppers and simmer for 5 more minutes.
• The carbs in this recipe come from the tomatoes, bell pepper and onion. The approximate carbohydrates per serving is 3g. net carbs without any toppings added.
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
• 
  Spicy Fajita Low Sodium Keto Seasoning - Perfect for Anyone Looking for Keto-Friendly, Vegan, and Gluten-Free Seasoning for Their Meals

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 217Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 604mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2.25gProtein: 21g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.