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Creamy Low Carb Taco Soup

Course Main Course
Cuisine Mexican
Keyword Low Carb Chicken Taco Soup
Servings 6
Author Jennifer Overstreet

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.