Creamy Low Carb Chicken Taco Soup
This low carb, trim healhy mama s soup is amazing. My family loves it so much. I changed up one of my first recipes on my blog to use in my freezer cooking day. Having meals in my freezer that I can throw into my crockpot or instant pot, makes this mama happy.
If you are following the keto diet, or seriously counting carbs, leave out the can of black beans. This such a simple recipe that requires very little hands on time. I don’t have pictures of the before because my teen son helped me while I was gone. I told him to get pictures, but he forgot.
This is one of those recipes that no matter what eating plan you follow (unless it is some for of vegetarianism), everyone loves it. This is a hit at family parties and church potlucks. Top with your favorite toppings. Mine is the bowl above. Here is my hubby’s bowl. He doesn’t really care for sour cream, but I love it.
Creamy Low Carb Taco Soup
Equipment
- Crockpot
Ingredients
- 1 1/2 Lb Chicken Breasts
- 2 Cans Diced Tomatoes with Green Chilies
- 1 DIY Package of Taco Seasning
- 2 Cans Black Beans, Rinsed and Drained
- 3 C Chicken Broth
- 8 oz Block of Cream Cheese
Toppings for soup: Cilantro, avocado, shredded cheese, green onions, salsa, etc.
Instructions
- If freezing, dump all ingredients except for cream cheese, toppings and broth into a baggie. The day before you plan on eating the soup, thaw in the fridge overnight. Follow the instructions below.
- Put everything in your crockpot, except for cream cheese and toppings. Cook on low for about 6 hours. Remove chicken breasts and add in cream cheese that has been chopped.
- Shred chicken when it is cool enough to handle. Add back to the crockpot. Stir. Cook until cream cheese is melted. Stir every 5 minutes or so. This should take about 15-20 minutes or so.
- Serve in bowls with your favorite toppings.
