Keto Chicken Taco Soup Recipe
This hearty and flavorful Keto Chicken Taco Soup is perfect for those on a low-carb diet. Packed with tender chicken, bold spices, and fresh vegetables, it delivers all the taste of taco night without the carbs. Enjoy a warm bowl that’s satisfying and nourishing.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 Ladle
- 1 set Measuring cups
- 1 set Measuring spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) diced tomatoes, undrained
- 4 cups chicken broth
- 1 can (8 oz) tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt to taste
- ½ teaspoon black pepper to taste
- 1 bell pepper, diced any color
- 1 cup corn fresh or frozen
- 1 can (4 oz) diced green chilies optional
- 1 cup shredded cheese cheddar or Mexican blend, for topping
- Sour cream for serving optional
- Fresh cilantro for garnish optional
- Avocado slices for serving optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the boneless, skinless chicken breasts to the pot and sear on both sides for about 3 minutes each.
- Pour in the diced tomatoes (with juice), chicken broth, tomato sauce, chili powder, cumin, paprika, onion powder, garlic powder, salt, and black pepper. Stir to combine.
- Bring the soup to a gentle boil. Reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the diced bell pepper, corn, and green chilies (if using). Let the soup simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve hot, garnishing each bowl with shredded cheese, sour cream, fresh cilantro, and avocado slices, if desired.
Notes
For extra flavor, you can add a squeeze of lime juice before serving.
This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to customize the spices and vegetables according to your preferences.