Creamy Low Carb Chicken Taco Soup
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.
Servings 4
Calories 647kcal
Ingredients
- 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
Instructions
- 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
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
Nutrition
Calories: 647kcal | Carbohydrates: 15g | Protein: 30g | Fat: 52g | Saturated Fat: 18g | Cholesterol: 171mg | Sodium: 1151mg | Potassium: 973mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1210IU | Vitamin C: 45.1mg | Calcium: 306mg | Iron: 3.2mg