This Crockpot Chicken Taco Soup recipe is the ultimate easy family dinner recipe and, boom – it’s low carb, keto-friendly, and takes less than ten minutes to put together! My Chicken Taco Soup recipe will easily feed a family of five – (with eight total servings) with a little leftover for lunch. If you’re counting carbs, this recipe comes in at six net carbs per serving.
- 2 Pounds Chicken Breasts (Or Thighs – Use What You’ve Got:)
- 4 Cups Chicken Broth
- 2 10 Ounce Cans Rotel Tomatoes
- 2 8 Ounce Packs Cream Cheese
- 4 Cloves Minced Garlic
- ½ Cup Onion (Diced)
- 1.5 Tablespoons Cumin
- 1 Teaspoon Chili Powder
- 1 Teaspoon Paprika
- ¼ Teaspoon Salt
- 3 Tablespoons Lemon Juice
- ½ Tablespoon Lime Juice
- Cheddar Cheese
- Green Onions
- Sliced Jalapenos
- Diced Tomatoes
- Sour Cream
If you’re looking for a million steps and a ton of information about how to prep a crockpot recipe, then you’re out of luck here. This one is a throw and go.
Place your thawed chicken in the crockpot.
Add the onions. Or skip the onions if you prefer to make this soup without a few extra carbs or if you’re fresh out of onions.
Top the chicken with the garlic, cumin, chili powder, paprika, salt, lemon, and lime juice.
Then add the chicken broth – & the tomatoes – & set the crockpot on high and do something fabulous with the next four hours of your life.
After you’ve hot the four-hour mark, shred the chicken – add the cream cheese and stir. Dinner is served.
If you’re freezing this soup, leave out the cream cheese.
You can add it in after you thaw. Store in an airtight container – with a label, so it doesn’t get lost, and freeze for up to 3 months.
- Category: Low Carb/Keto/Easy Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: American
Keywords: keto dinner recipe, keto crockpot recipe, low carb dinner, easy dinner, slow cooker dinner recipe