Creamy Low Carb Taco Soup

This creamy low carb taco soup is an easy, cozy meal made with chicken, Rotel, cauliflower rice, taco seasoning, ranch seasoning, and cream cheese. You can make it in the crockpot when you want dinner cooking in the background or use the Instant Pot when you need a quicker option.

The combination of taco and ranch seasonings gives the broth plenty of flavor without a long ingredient list. Rotel adds tomatoes and green chilies, cauliflower rice gives the soup more body, and the cream cheese melts into the broth to make it rich and creamy.

Crockpot or Instant Pot Taco Soup

Both cooking methods work well, but there are a few timing details to keep in mind.

For the crockpot method, everything except the cream cheese cooks on low for 6 hours. Add the cream cheese about an hour before serving so it has time to soften and melt into the soup. After shredding the chicken, return it to the crockpot and stir everything together.

If you are starting with leftover chicken, add it during the last 2 hours rather than cooking it for the full 6 hours.

For the Instant Pot method, large chicken breasts should be cut in half before cooking. The soup cooks on manual for 15 minutes, followed by a natural release. Once the pressure pin drops, remove and shred the chicken, then stir in the cream cheese and give it time to melt.

Tips for Creamy Low Carb Taco Soup

• Soften the cream cheese in the hot soup. It is added near the end instead of at the beginning, which makes it easier to stir into the broth.
• Use full-fat or Neufchâtel cheese. Either option works, although Neufchâtel may give the soup a slightly different richness and texture.
• Use homemade seasoning if you prefer. Homemade equivalents can replace the ranch and taco seasoning packets.
• Season after everything is combined. Broth and seasoning packets can already contain quite a bit of salt, so taste the finished soup before adding salt and pepper.

What Can I Put on Taco Soup?

Set out a few toppings and let everyone finish their own bowl. Cilantro and green onions add freshness, while shredded cheese and sour cream make the soup even creamier. Salsa adds more tomato flavor, and avocado brings a soft, buttery texture.

You can keep the toppings simple or add several to turn each bowl into a hearty taco-style meal.

Print Pin

Creamy Low Carb Taco Soup

Equipment

• Croockpot or Instant Pot

Ingredients

• 1 1/2 lb Chicken breasts or leftover chicken
• 2 8 oz Packages of cream cheese- use full fat or neufchatel cheese cut into cubes
• 1 Ranch seasoning packet or homemade equivalent
• 1 Taco seasoning packet or homemade equivalent
• 2 Cans of rotel – diced tomatoes with green chilies
• 1 Package of frozen cauliflower rice
• 4 Cups of chicken broth
• Salt and pepper to taste

Instructions

• Croockpot
• Dump everything in the the crockpot except the cream cheese, and cook on low for 6 hours.
• Stir every now and then
• 3.Add the cream cheese about an hour before serving.
• 3.Take the chicken breasts out of the pot and shred with two forks.
• Add chicken back to the pot and stir. Serve your soup with desired toppings.
• *If using leftover chicken, add the last 2 hours of cooking time.
• Instant Pot
• 1.Put the chicken broth, rotel and the seasoning to the pot. Stir the mixture together.
• 2.Add cauliflower rice and stir.
• 3.Add your chicken breasts to the pot. If your chicken breasts are large, cut them in half. Stir the mixture.
• 4.Place lid on top and lock in place. Set to manual and cook for 15 minutes and allow for natural release.
• 5.When the silver pin pops, open lid and take out the chicken breasts. Add in the cream cheese.
• 6.Shred the chicken and add back to the pot. Stir and wait for cream cheese to melt.
• Serve in bowl, topped with your favorite toppings.

Notes

Toppings- cilantro, cheese, sour cream, salsa, avocado, green onions