Creamy Low Carb Chicken Taco Soup Recipes

CREAMY TACO SOUP (LOW CARB/KETO)

Steps:

• Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
• Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
• Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
• Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.

CREAMY LOW CARB CHICKEN TACO SOUP

Steps:

• Chop chicken thighs into small bite-sized pieces
• Heat olive oil over medium-high heat in dutch oven or stock pot
• Add diced onion and pepper and sauté for 3-4 minutes until they start to become tender
• Add chicken and cook for 4-5 minutes until chicken is browned and almost cooked through
• Add garlic and cook 2 minutes more
• Add zucchini, taco seasoning, green chilis, tomatoes and broth
• Stir in cream cheese and 1/2 cup cheddar cheese and let simmer until melted and heated through about 8-10 minutes
• Whisk as needed to ensure soup has smooth texture
• Top bowls of soup with cheese, cilantro and avocado or as desired