This Crockpot Keto Chicken Taco Soup is a warm and tasty delight! It’s packed with juicy chicken, crunchy veggies, and bold taco seasonings, all simmered to perfection in your slow cooker.
What I love about this soup is how easy it is to make. Just toss everything in the Crockpot and let it work its magic. Plus, it’s low in carbs, so you can enjoy seconds without any guilt! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is perfect for this soup because it cooks quickly and stays tender. If you’re looking for a quicker option, rotisserie chicken works well too; just shred it and add it at the end!
Diced Tomatoes: Using canned diced tomatoes adds moisture and flavor. Make sure they have no added sugar to keep it keto. If fresh tomatoes are on hand, feel free to chop those instead.
Spices: The blend of chili powder, cumin, and smoked paprika gives a rich taste. If you want a different flavor, try taco seasoning or some coriander for a twist. Just adjust the amount as needed!
Cilantro: Fresh cilantro adds brightness! If you’re not a fan, parsley or green onions can be good substitutes, though they will change the overall flavor.
How Do I Achieve Perfectly Shredded Chicken?
Shredding the chicken is a key step, and it’s easier than you think! After cooking, remove the chicken breasts from the Crockpot and place them onto a clean cutting board.
- Use two forks to pull apart the chicken gently. This method avoids tearing it too much.
- For even finer shredding, you can use a stand mixer on low speed with a paddle attachment. It shreds in seconds!
This shredded chicken will soak up all that delicious broth when added back, giving you the ultimate flavor in every bite!
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes, undrained (no added sugar if keto)
- 3 cups chicken broth (preferably low sodium)
- 1 (4 oz) can diced green chilies
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 cup diced bell peppers (red or green)
- 1/2 cup chopped fresh cilantro + extra for garnish
For Serving:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 tablespoon lime juice (optional)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare, and then you’ll let it cook in the slow cooker for 6-7 hours on low or 3-4 hours on high. Perfect for setting it in the morning and enjoying it by dinner time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your Crockpot. This will be the base of your soup!
2. Add the Veggies:
Next, top the chicken with the chopped onion, minced garlic, and diced bell peppers. Add in the can of diced tomatoes (don’t drain it!) and the chicken broth to ensure everything cooks down nicely.
3. Season It Up:
Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like it spicy), salt, and black pepper evenly over your mixture. This is where the flavor comes from, so don’t skimp on the seasonings!
4. Stir and Cook:
Gently stir everything together, making sure to blend the spices without moving the chicken around too much. Cover your Crockpot and set it on low for 6-7 hours or on high for 3-4 hours.
5. Shred the Chicken:
When the chicken is tender and fully cooked, carefully remove it from the Crockpot. Use two forks to shred it into bite-sized pieces. It should fall apart easily!
6. Combine and Finish:
Return the shredded chicken back into the Crockpot. Stir in the chopped cilantro and lime juice for a fresh kick. Taste your soup and adjust the seasonings as necessary—adding more salt or spices if desired.
7. Serve and Enjoy:
Serve the soup hot in bowls, topped with a sprinkle of shredded cheddar cheese and a dollop of sour cream. Add more fresh cilantro on top for garnish if you like.
Enjoy your cozy, flavorful, and keto-friendly Crockpot Chicken Taco Soup! Perfect for any night of the week!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it on high for around 4-5 hours instead of low, as frozen chicken takes longer to reach a safe cooking temperature.
What If I Don’t Have Diced Green Chiles?
No problem! If you don’t have green chiles, you can substitute them with a small diced jalapeño for a bit of heat or simply add extra diced bell peppers for flavor without the spice.
How to Modify for Lower Sodium?
To reduce the sodium content, use low-sodium chicken broth and rinse the canned diced tomatoes before adding them to the soup. You can also cut down on added salt during cooking and adjust it to taste.
Can This Soup Be Made Ahead and Stored?
Absolutely! You can prepare this soup a day in advance and store it in the refrigerator for up to 3 days. Just reheat it gently on the stove or in the microwave. It may thicken as it sits, so feel free to add a splash of broth when reheating.
