20-minute Keto Taco Soup
This chicken Keto soup is a creamy, cozy, and flavorful dish perfect for quick mid-week dinners. It has all the flavors of a chicken taco but contains 4g of carbs only. Because we are using rotisserie chicken, this low-carb soup takes 5 minutes to prepare and under 15 minutes to cook yet packs a ton of flavor.How to make this Keto taco soup?Start by sautéing onions and garlic in butter. Add the green pepper, canned tomatoes, and spices. Cook for a couple of minutes, then add the chicken stock and cream cheese. Add the chopped rotisserie chicken once the cream cheese melts, and let the soup simmer for 10 minutes. Adjust seasoning, add your desired toppings, and serve immediately.Is this chicken taco soup suitable for meal prep?This recipe is one of the best Keto soup recipes for meal prep because it’s easy and budget-friendly. The next time you cook this dish, double or triple the recipe, serve some of it for dinner, and store the rest in air-tight containers. Keep the containers in the fridge for up to 3 days, or freeze them for 3 months.Do you have to use rotisserie chicken?You don’t have to, but using rotisserie chicken will save you a lot of time and work. It will also add a roasted flavor to your soup. However, if you have some leftover chicken lying in the fridge, this recipe is a great way to use it. If none of these options work for you, then you can cook chicken from scratch. Just do what’s best for you.What toppings pair well with this Keto-friendly soup?Toppings are a great way to emphasize the taco flavors in this soup. You can add fresh ingredients like cilantro, parsley, jalapenos, tomatoes, and creamy elements like avocado or sour cream. Also, don’t forget to add some acidity by squeezing a little bit of lemon or lime.
How to Make It
Step 1
To a medium saucepan, add the butter and let it melt over medium heat. Finely chop the onion and garlic, and add them to the saucepan. Cook for 1-2 minutes, or until the onions are translucent and the garlic is fragrant.
Step 2
Finely chop the green pepper and add it to the onions and garlic. Add the canned tomatoes, paprika, cumin, oregano, black pepper, and garlic powder. Stir all the ingredients together and cook for 2 more minutes.
Step 3
Add the cream cheese and chicken stock to the pot. Bring to a simmer, and keep stirring until the cheese melts. Drop the heat to medium-low.
Step 4
Chop the rotisserie chicken thighs into bite-size pieces and add them to the saucepan. Bring the soup to a simmer. Let it cook for 10 minutes.
Step 5
Divide the soup into 4 bowls. Cut the avocado into squares and add them to the surface of the soup. Garnish with fresh cilantro, jalapeno pepper, and lime wedges. Serve immediately.
Ingredients
- Butter – 1 tbsp
- Onion – 0.25 small
- Garlic – 1 clove
- Diced Tomatoes Canned – 0.25 cup
- green bell pepper – 0.5 small
- Smoked Paprika – 1 tsp
- Cumin, ground – 0.5 tsp
- Oregano, dried – 0.5 tsp
- Garlic powder – 0.25 tsp
- Black pepper – 0.25 tsp
- Cream cheese – 0.5 cup
- Chicken broth – 3 cup
- Rotisserie Chicken Thigh Meat Only Skinless – 400 g
- Cilantro Or Coriander Leaves Fresh Or Raw Herb – 0.13 cup
- Lime – 2 slice – 1/8 of 2″ diameter
- Avocado – 0.25 each
- Jalapeno peppers, raw – 4 slice