Creamy Low Carb Chicken Taco Soup Recipes

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CREAMY TACO SOUP (LOW CARB/KETO)



Creamy Taco Soup (Low Carb/Keto) image

Low carb and keto-friendly Creamy taco soup is warm and comforting. It's packed with veggies and topped with fresh avocado and lime juice and is the perfect way to enjoy tacos without the added carbs!

Provided by Layla

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb ground beef (or turkey or chicken)
1 tbsp oil (of choice)
1 small onion (diced)
2-3 cloves garlic (minced)
1 small green bell pepper (diced (optional))
1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
1 (8 oz) pkg cream cheese (OR 1 cup heavy cream)
2 tablespoons taco seasoning (homemade or 1 packet)
Salt and pepper to taste
1 (14.5) oz can beef broth (1.5 cups)

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.

Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 5 g, Protein 21 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 584 mg, Fiber 1 g, Sugar 2 g

CREAMY LOW CARB CHICKEN TACO SOUP



Creamy Low Carb Chicken Taco Soup image

This amazing chicken taco soup recipe is loaded with tender pieces of chicken, hearty vegetables and cheesey goodness making a delicious and filling dinner on its own. Make this easy, healthy, low-carb soup with just one-pot and in 30 minutes flat.

Provided by Anna Mazlin

Categories     Dinner     Soups

Time 30m

Number Of Ingredients 14

1 pound boneless chicken thighs
2 tablespoons avocado oil
1 jalapeno pepper (seeded and diced)
1/3 cup diced onion ((red, brown or sweet))
2 cloves minced garlic
1 cup diced zucchini
4 oz canned green chilis (optional)
14.5 oz canned diced tomatoes
2 tablespoons taco seasoning
2 cups chicken broth
4 oz cream cheese (room temperature)
1 cup shredded cheddar cheese (divided)
2 tablespoons cilantro (chopped fresh for topping)
1 avocado (diced for topping)

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

Nutrition Facts : Calories 647 kcal, Carbohydrate 15 g, Protein 30 g, Fat 52 g, SaturatedFat 18 g, Cholesterol 171 mg, Sodium 1151 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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