Low Carb Chicken Taco Soup Food

KETO SOUP RECIPES: CHICKEN TACO SOUP

Steps:

• Add tomatoes, broth, and taco seasoning to the instant pot.
• Add bell pepper and onion and stir to mix.
• Add chicken.
• Place the lid on and turn it to lock it. Set the instant pot setting to manual for 12 minutes.
• Once done, press the pressure release valve and release the pressure.
• Remove the lid and stir to mix.
• If desired, shred the chicken before serving.

LOW CARB CHICKEN TACO SOUP

Steps:

• Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
• Add chopped onion. Fry till it is soft and translucent.
• Add chopped celery, followed by chicken chunks. Fry for one minute.
• Add shredded cabbage. Cook for 2 minutes. The cabbage will start to soften.
• Add chopped red bell pepper. Cook for 30 seconds.
• Add Tomatoes. Mix everything well.
• Add all the spices. Mix everything well. Cook for 2 minutes more.
• Add Stock. Adjust seasoning. Bring the soup to a boil(cover the pan with a lid if desired)
• Switch off the flame. Garnish with fresh coriander leaves, lemon wedges and top it with cheese while serving.

CREAMY LOW CARB CHICKEN TACO SOUP

Steps:

• Chop chicken thighs into small bite-sized pieces
• Heat olive oil over medium-high heat in dutch oven or stock pot
• Add diced onion and pepper and sauté for 3-4 minutes until they start to become tender
• Add chicken and cook for 4-5 minutes until chicken is browned and almost cooked through
• Add garlic and cook 2 minutes more
• Add zucchini, taco seasoning, green chilis, tomatoes and broth
• Stir in cream cheese and 1/2 cup cheddar cheese and let simmer until melted and heated through about 8-10 minutes
• Whisk as needed to ensure soup has smooth texture
• Top bowls of soup with cheese, cilantro and avocado or as desired

LOW-CARB TACO SOUP

Steps:

• Combine 2 cups broth and cauliflower in a pot over medium-high heat. Bring to a boil. Reduce heat to medium-low; cook until tender, about 20 minutes.
• Heat oil in a skillet over medium-high heat. Saute onion and jalapenos until onions are translucent, about 5 minutes. Add beef; cook and stir until browned and crumbly, about 6 minutes.
• Transfer the cooked cauliflower to a blender and puree. Return to the pot; add cream cheese and remaining 1 cup broth. Cook and stir over medium heat until cream cheese is melted, about 3 minutes. Add the beef mixture, tomatoes, and paprika. Season with salt and pepper. Cook and stir until flavors blend, about 5 minutes.

HEALTHIER SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours.
• Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.

LOW-CARB CHICKEN TACO SOUP

Steps:

• Sauté chicken.
• add all other ingredients, incorporate & simmer.
• Eat.

LOW CARB TACO SOUP

Steps:

• Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
• Cover and cook on low for 4 hours.
• Remove chicken from pot and shred with two forks.
• Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated.
• Return chicken to the slow cooker and add the cilantro. Stir well to combine.
• Serve immediately.