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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