This Crockpot Keto Chicken Taco Soup is a warm and tasty way to enjoy wholesome ingredients. Loaded with chicken, tomatoes, spices, and cheese, it’s both simple and satisfying!
I love how I can set it and forget it—just toss everything in the slow cooker. Plus, it’s perfect for a cozy night with friends or family. Grab a spoon and dig in! 😋
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you prefer, you can use chicken thighs for a richer flavor. They’re just as tender when cooked slow. Plus, they’re usually more forgiving if you overcook them!
Diced Tomatoes: Ensure you get no-sugar-added canned tomatoes to keep it keto-friendly. If you can’t find them, fresh tomatoes will work too—just chop about 2 cups worth. They’ll give your soup a fresh taste!
Green Chilies: The canned green chilies add a nice kick. If you want more heat, use jalapeños instead. Just chop them finely. If you’re looking to skip spicy peppers, you can omit them without ruining the soup!
Spices: The combinations of chili powder and smoked paprika are key to the flavor. If you like it spicier, feel free to increase the cayenne pepper to your liking. Herbs like cilantro are also a lovely fresh addition, so don’t skip it!
How Do You Ensure the Chicken is Perfectly Shredded?
After cooking, shredding the chicken can seem daunting, but it’s quite simple! Once your chicken is cooked, follow these tips:
- Remove the chicken carefully from the crockpot using tongs for safety.
- Let it cool for just a minute to avoid burning your hands.
- Use two forks to pull apart the chicken—it’s best to do this while the chicken is still warm.
- Once shredded, mix it back into the soup to absorb more flavor!
This method gives you the perfect bite-sized pieces to mix with the rich broth. Happy cooking!
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup chicken broth (low sodium)
- 1 (14.5 oz) can diced tomatoes, undrained (use no-sugar-added for keto)
- 1 (4 oz) can diced green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 cup shredded cheddar cheese (for topping)
- 1/2 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep. You can let it cook in the crockpot for 6-8 hours on low or 3-4 hours on high. Just set it up, and you’ll have a warm meal ready for when you need it!
Step-by-Step Instructions:
1. Place the Chicken in the Crockpot:
Start by putting the boneless, skinless chicken breasts at the bottom of your crockpot. It’s the foundation of your soup!
2. Add the Ingredients:
Next, pour in the chicken broth, and add the diced tomatoes with their juice, diced green chilies, chopped onion, and minced garlic right on top. These ingredients will give your soup great flavor!
3. Season Your Soup:
Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if you want some heat) over the mixture. This will give your soup the perfect taco flavor!
4. Stir It Up:
Gently stir everything to combine the spices with the liquids but be careful not to move the chicken around too much. You want it to stay in place while it cooks!
5. Cover and Cook:
Put the lid on the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. It’s done when the chicken is fully cooked and tender.
6. Shred the Chicken:
Once the chicken is cooked, take it out of the crockpot and use two forks to shred it. It’s super easy—just pull it apart until you have bite-sized pieces.
7. Mix It Back In:
Put the shredded chicken back into the crockpot and stir it well. This will help the chicken soak in all those delicious flavors!
8. Serve It Up:
Now, ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of freshly chopped cilantro for a burst of flavor!
9. Enjoy!
Serve the soup hot and dig in! You’re in for a comforting, low-carb, keto-friendly taco-inspired meal!
This recipe is not only rich and flavorful but also perfect for any keto diet, packed with proteins and minimal carbs. Enjoy your cooking adventure!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but you’ll need to increase the cooking time. Cook it on low for 8-10 hours or on high for about 4-5 hours. Make sure to adjust the time accordingly to ensure the chicken is fully cooked.
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 it on the stove over low heat, stirring occasionally until warmed through.
What Are Some Good Toppings for the Soup?
Some great toppings include shredded cheddar cheese, sour cream, fresh cilantro, avocado slices, and even jalapeños for an extra kick! Feel free to customize based on your preferences!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Thaw in the refrigerator overnight before reheating.