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.
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
Notes
Leftover soup? Store soup without toppings in an airtight container in the fridge for 5 days or in the freezer for 3 months.
Like a thicker soup? The soup will thicken slightly after removing from the heat but you could also add less broth to the soup
Taco seasoning? Try this easy recipe from Low Carb Maven for Taco Seasoning. Make a triple batch to have at the ready for Taco Tuesday! If using a store bought taco seasoning, check the labels for carb counts. Ideally no more than 1.5g net carbs per tablespoon.
Cream cheese not at room temperature? Zap in the microwave for 30 seconds to soften. If the cream cheese is too cold it will stay in a big lump and be difficult to stir through the soup