This Creamy Chicken Taco Soup is a quick and easy keto soup that the entire family will love! It only takes a few minutes of hands-on time and can be made in an instant pot or slow cooker for the perfect weeknight meal.
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This taco soup is the perfect recipe for busy nights, just those nights where you forget to sit out the meat to thaw (we've all been there!) Simply pop everything in the instant pot (including frozen chicken if necessary!), set the timer, and then sit back and relax until it's done. That's it!
This soup is a meal on its own, but if you want to add a side dish then I suggest a nice salad with cilantro lime dressing, cauliflower rice, or low-carb refried beans.
Ingredients, Substitutions, and Variations
- Chicken Breast - You can also use chicken thighs or even some ground beef if chicken breast isn't your thing. If you use ground beef, you will need to cook it and drain excess grease before adding it to the instant pot.
- Chicken Broth
- Taco Seasoning - I use my homemade taco seasoning but storebought is fine.
- Ro-Tel - If you don't have Ro-Tel or don't like it you can substitute salsa or a small can of diced tomatoes and a small can of diced green chilis
- Cream cheese - You can also use reduced-fat cream cheese or some heavy cream in a pinch
- Optional toppings - Sour Cream, Cilantro, shredded cheese
- Optional add-ins - If you aren't counting carbs feel free to toss in some black beans, corn, or rice
Tools you'll need ...
If you haven't jumped onto the INSTANT POT (affiliate) bandwagon yet, what the heck are you waiting for? There is a little bit of a learning curve, but once you get it, you will be inseparable, I promise.
With that said, if you don't have an instant pot, this soup can also be made in a slow cooker.
No, this recipe is very mild. If you wish to make it spicier you can add cayenne or diced hot peppers such as jalapenos or habaneros.
Yes, you can use pre-cooked chicken for the soup to save time. Rotisserie chicken, grilled chicken, or leftover cooked chicken are all good options.
Yes, you can make keto chicken taco soup in a slow cooker. Simply add all the ingredients to the slow cooker, and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the flavors meld together.
Canned tomatoes are usually keto-friendly, but it's essential to check the label for added sugars or high-carb ingredients. Look for canned tomatoes without added sugars or choose ones with minimal carb content.
Yes, you can add low-carb vegetables to the soup to increase its nutrient content. Common options include diced bell peppers, onions, zucchini, and cauliflower.
Cream cheese or heavy cream both add richness and thickness without adding flour or cornstarch.
Keto chicken taco soup can be stored in the refrigerator for 3-4 days in an airtight container.
Yes, you can freeze keto chicken taco soup for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container or bag. To thaw, place it in the refrigerator overnight or reheat directly from frozen on the stovetop or microwave.
📖 Recipe
Keto Chicken Taco Soup
Ingredients
- 4 cups Chicken Broth
- 2 lb Boneless Skinless Chicken Breast
- 10 oz Ro-Tel
- 3-4 tablespoon Taco Seasoning
- 8 oz Cream Cheese at room temp
- Cheddar Cheese shredded, optional
- Sour Cream optional
- Cilantro optional
Instructions
For the instant pot:
- Place the broth, chicken breast, ro-tel, and taco seasoning into the instant pot.
- Close the lid, and set the vent to "sealing"
- Select manual and then use the + or - buttons to adjust the time to 14 minutes (24 if you are cooking chicken breasts from frozen)
- When it's finished cooking, allow your pot to naturally release pressure. When the silver pin drops, open the lid and shred the chicken using 2 forks.
- Add the cream cheese to the pot, and stir until it has melted into the soup.
- Serve the soup topped with cheddar cheese, cilantro, and sour cream if desired.
For the slow cooker:
- Place the broth, chicken breast, ro-tel, and taco seasoning in the bottom of the slow cooker. Cover.
- Cook on low for 4-5 hours, or high for 2-3 hours. (For Frozen Chicken, cook on low for 6-7 hours or high for 4-5 hours.)
- When it's finished cooking, shred the chicken with 2 forks, Then follow the last 2 steps above for adding the cream cheese and toppings.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
DAH says
This is fabulous! I cut back a little on the taco flavoring and added a bit more cream cheese (as I had some open). My can of RoTel had green chilis and it was spectacular. This is a keeper.
Sabra says
So glad that you enjoyed it!
Paige says
What’s one serving? I see the macros for one serving, but we need to know what that is.
Sabra says
1 serving is 1/8th of the recipe. Since the volume of the soup will vary each time you prepare it, it's hard today an exact amount - but generally it's around 1 cup.
For the most accurate measurement, divide the finished soup into 8 equal portions before serving.
Hope that helps 🙂
Marissa says
Have you tried freezing it yet? I'm wondering how well it would freeze or if it would break under those circumstances.
Sabra says
Yes I have! I just leave the cream cheese out and add it in when reheating and it worked great!
Tammy Lawrence says
Made this tonight and it was really good. Had to make a few changes as I didn't have Rotel, but used tomatoes I'd canned last summer, chicken bone broth for a richer flavor, and used onion/chive cream cheese, I also added 2 cans of black beans after shredding the chicken, then topped with cilantro as well as the cheese and crunched up some whole grain tortilla chips for added crunch. I'll definitely make this again. Thank you!
Sabra says
I’m so glad that you enjoyed it! Thanks for the review 🙂
Talia says
What is the serving size for this? Thank you 🙂
Sabra says
It will vary a little each time you cook it, but its usually around 1 to 1 1/2 cups. The most accurate way to calculate a serving, is to portion it into 8 equal servings after it has cooked.
Hope that helps 🙂
Mariloly says
Can you make it on low on a stove top? I don’t have a slow cooker!
Sabra says
I am sure that you could!
Renee says
Thank you for the awesome recipe. I followed it exactly, but then added some fresh lime juice before cooking and topped it with some fresh diced avocado upon serving. Very delicious!
Sabra says
You are so welcome! This additions sound great!
Cinnamon says
Made the chicken in the crock pot, then finished everything up on the stove....I have got to get an instant pot! Only modification I made was sauteed and added onions. This soup is not only very filling but absolutely divine. Will certainly make again....soon.
Cristy says
Hello, can you fit this in the 3 quart instant pot?
Sara says
I have leftover cooked chicken breast, suggestion on how to cook in instant pot?
Sabra says
If you are using precooked chicken, it would probably be easier to just cook everything on the stove top. If you are set on using the instant pot, I would use the saute setting to just heat it all up. xo
LuAnn says
Is the chicken raw or cooked?
Sabra says
The chicken is raw
Pam says
I just made this and love it. Thanks for the recipe!
Samantha says
I just made this tonight and used my instant pot for the first time. Everything turn out delicious, however I was so scared to open it after natural venting that I let it sit for 50 min. The cream cheese didnt melt very fast. I just popped the bowl in the microwave...lol
Danielle says
If you wanted to add rice to the instant pot version, would you cook that separately and add it? Or would you add it in with the chicken and everything else?
Sabra says
Hi Danielle! I would just add cooked rice at the end. Hope that helps!
Emily says
I saw you mentioned that you could swap out beef for the chicken. Do you think it would work with frozen beef? Very excited to try this either way! Thanks for sharing such an easy recipe!
Sabra says
Hi Emily! I think frozen beef would be fine but I would choose leaner beef to decrease the amount of grease and follow the cooking times for frozen chicken. Hope that helps 🙂
Crystal says
Made this tonight in the Foodi using the PC option and it turned out SO good!! The cream cheese took a bit to fully melt, but I put it on the slow cooker function for a few min and that did the trick. I also topped with tortilla strips. I will definitely be making this again!
Gloria H. says
Omg! I made a similar recipe in a slow cooker but it wasn’t as good as this one! It was so much faster in my new Instant Pot! This was the second thing I’ve made in it. I will make this recipe many more times! Yummy!
Candace says
Is this recipe for frozen chicken? That’s what I would use.
Jessica says
One of my favorites! Very filling and so, so creamy. I would recommend an update to the cook time or adding in the time to naturally release since that takes 20-30 minutes.
Heather J says
Not everyone knows if you need to use LOW or HIGH pressure with the instapot. As a new instapot user, I found your instructions for skilled users.
Kala says
If I want to double the recipe, do I double the chicken broth as well? Not sure with it being in an instant pot.
Sabra says
Hi Kala! I would also double the liquid. I hope that this helps 🙂
Betty Debernardi says
Have made this many times with shredded rotisserie chicken. Excellent!!
Tonya Fazio says
Awesomely easy!
Jan says
Any change in Instant Pot timing if using boneless skinless thighs? Thanks!