This Crockpot Keto Chicken Taco Soup is a warm, tasty dish that’s super easy to make. With juicy chicken, tomatoes, and spices, it’s a comforting bowl perfect for busy days!
What I love most is how it cooks all day while I go about my business. Plus, the flavors just get better! Pair it with some cheese on top, and you’re all set for a cozy meal. 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best in this recipe. If you’re looking for a quicker option, rotisserie chicken is an excellent substitute—just add it at the end to warm through.
Canned Tomatoes: I love using diced tomatoes with green chilies (like Rotel) for an extra kick. If you prefer milder soup, choose plain diced tomatoes. You can also use fresh tomatoes, but remember to chop and cook them longer.
Spices: Chili powder and cumin are essential for flavor here. If you want to switch things up, taco seasoning works well. For those who don’t like heat, skip the cayenne pepper or adjust it to taste.
Cheese & Sour Cream: Sharp cheddar adds a nice flavor, but feel free to swap for Monterey Jack or pepper jack if you love a little spice. Greek yogurt can take the place of sour cream for a healthier option.
How Do I Get the Chicken Perfectly Tender?
The secret to getting perfectly tender chicken lies in the slow cooking process. Allowing the chicken to cook low and slow helps it become juicy and easy to shred. Here’s how to do it:
- Make sure the chicken is submerged in the broth and other ingredients for even cooking.
- Don’t rush it—cooking on low for 6-7 hours gives the best results.
- Use two forks to shred the chicken gently to avoid making it mushy.
This technique ensures the chicken maintains its texture while soaking up all the rich flavors of the soup!
Crockpot Keto Chicken Taco Soup
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel), undrained
- 1 (14 oz) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 cup shredded sharp cheddar cheese (for topping)
- 1/2 cup sour cream (for topping)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This hearty soup takes about 15 minutes to prepare. After that, you’ll need to let it cook in the crockpot for 6-7 hours on low or 3-4 hours on high. It’s simple, and the slow cooking makes it super tasty!
Step-by-Step Instructions:
1. Prepare the Chicken
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. They will soak up all the delicious flavors as they cook!
2. Add the Vegetables and Broth
Next, pour in the diced tomatoes with green chilies and the regular diced tomatoes, including all of their juices. Then add the chicken broth, along with the finely chopped onion and minced garlic. This is where the magic starts!
3. Season the Soup
Now it’s time to add some flavor! Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if you like it spicy), and a pinch of salt and pepper over the top. Give it a gentle stir to mix everything together, but try not to disturb the chicken too much.
4. Cook It Up!
Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should turn tender and easy to shred after this time.
5. Shred the Chicken
When the cooking time is up, carefully take the chicken out of the crockpot and shred it using two forks. Then return the shredded chicken to the crockpot and stir it in with the soup.
6. Serve and Enjoy
It’s time to dig in! Ladle the soup into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro. Don’t forget to add a lime wedge for a fresh squeeze over the top!
This recipe delivers a rich, flavorful soup that’s deliciously keto-friendly. Enjoy your comforting bowl of Taco Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it’s completely cooked through before shredding. Cooking time may increase, so aim for 7-8 hours on low or 4-5 hours on high when using frozen chicken.
Can I Make This Soup Ahead of Time?
Absolutely! This soup keeps well in the fridge for up to 3 days. You can also freeze it for longer storage—just make sure to leave out the toppings until you serve it. Reheat on the stove or in the microwave when you’re ready to enjoy it!
What Can I Use Instead of Chicken Broth?
If you don’t have chicken broth, vegetable broth is a great substitute. You can also use water, but the flavor will be less rich. For added depth, consider using bone broth if you have it on hand!
How Can I Adjust the Spiciness?
If you like it mild, skip the cayenne pepper or reduce the amount. For extra heat, consider adding diced jalapeños or a dash of hot sauce. Remember, you can always add more spice, but it’s tough to take it out once it’s in!
