This Crockpot Keto Chicken Taco Soup is a warm and hearty dish that’s perfect for cozy nights. With juicy chicken, colorful veggies, and tasty taco spices, it’s bursting with flavor!
You just toss everything in the Crockpot and let it do the magic while you relax. I love serving it with a sprinkle of cheese on top. It makes my day, and maybe yours too! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a cheaper option, you can use thighs, as they stay juicy and flavorful when cooked.
Chicken Broth: For a richer flavor, you can use homemade chicken broth or low-sodium versions to control the salt content. Vegetable broth can also work if you prefer a vegetarian option.
Diced Tomatoes with Green Chilies: Ro*Tel is a popular choice, but you can also use plain diced tomatoes and add some diced jalapeños for heat. This way, you control the spice level more.
Spices: If you don’t have smoked paprika, regular paprika can substitute well. The cayenne pepper is optional, so adjust it to your heat preference!
Sour Cream: Greek yogurt or a dairy-free yogurt can be good alternatives for topping. They offer a nice creaminess too and keep it low-carb!
How Do I Get the Best Flavor from the Chicken?
To maximize the flavor, consider sautéing the onions and garlic before adding the other ingredients. This simple step builds a delicious base for your soup.
- Heat oil on medium heat, then add onion and garlic. Cook for 3-4 minutes until softened.
- Adding a bay leaf during cooking can also enhance the flavor—just remember to remove it before serving.
- After the chicken is shredded and mixed back into the soup, allow it to simmer for 10-15 minutes for all the flavors to meld beautifully.
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
- Chicken: 1.5 lbs boneless, skinless chicken breasts
- Broth: 1 cup chicken broth
- Tomatoes: 1 (10 oz) can diced tomatoes with green chilies (like Ro*Tel)
- Onion: 1 small onion, diced
- Garlic: 2 cloves garlic, minced
- Spices:
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- Toppings:
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- Fresh cilantro, chopped
- Oil: 1 tbsp olive oil or avocado oil (optional, to sauté onion and garlic)
How Much Time Will You Need?
This savory soup requires about 15 minutes of prep time and then cooks for 6-8 hours on low or 3-4 hours on high in the crockpot. It’s the perfect set-it-and-forget-it meal! Once the soup is cooked, it takes just a few minutes to assemble and serve.
Step-by-Step Instructions:
1. Prepare the Ingredients:
If you’re sautéing, start by heating the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, cooking until they become soft and fragrant, which takes about 3-4 minutes. This step is optional but adds depth to the flavor.
2. Combine in the Crockpot:
Place the chicken breasts in the bottom of the crockpot. Pour in the chicken broth and the can of diced tomatoes with green chilies (including the liquid). If you sautéed the onions and garlic, add them in as well along with the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like some heat), and season with salt and pepper.
3. Cook the Soup:
Gently stir the ingredients together to make sure the spices are distributed around the chicken. Cover the crockpot and let it cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
4. Shred the Chicken:
Once the cooking time is up, carefully remove the chicken breasts from the crockpot. Using two forks, shred the chicken into bite-sized pieces. Then return the shredded chicken back into the soup and stir to combine everything well.
5. Final Touches:
Give the soup a taste and adjust the seasonings if needed. When you’re ready to serve, ladle the soup into bowls and top it off with a generous dollop of sour cream, a sprinkle of shredded cheese, and a handful of fresh cilantro for garnish.
6. Enjoy!
Now it’s time to dig in! This hearty, low-carb Keto Chicken Taco Soup is perfect for warming up on a cold day and is packed with delicious flavors that everyone will love!
Can I Use Frozen Chicken Breasts for This Recipe?
Yes! You can use frozen chicken breasts, but you may need to adjust the cooking time. If cooking on low, aim for about 8-10 hours. If using high, it may take around 5-6 hours. Just ensure the chicken reaches an internal temperature of 165°F (75°C) before shredding.
What Can I Substitute for Chicken Broth?
You can easily substitute chicken broth with vegetable broth for a vegetarian option or use homemade broth if you have it on hand. Just watch the salt level if you’re using store-bought broth to keep the soup from getting too salty.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove or in the microwave. If the soup thickens, add a splash of chicken broth or water to loosen it up.
Can I Make This Soup Spicier?
Absolutely! You can add more cayenne pepper, include chopped jalapeños, or even a splash of hot sauce to the mix. Just start with a small amount, taste as you go, and adjust to your spice tolerance preference!
