Low Carb Chicken Taco Soup Recipes

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.

LOW CARB CHICKEN TACO SOUP

Steps:

• Place everything in the liner of an electric pressure cooker EXCEPT cream cheese, cheddar cheese, and cilantro.
• Cover and seal the electric pressure cooker. Cook on manual or "pressure cook" for 18 minutes. Quickly release the pressure and carefully remove the lid.
• Using two forks, shred the chicken. If you prefer the chicken to not be shredded, remove the chicken and dice before returning to the soup.
• Turn the electric pressure cooker to saute. Stir in the cream cheese and cheddar until the cheeses are melted.
• Serve with additional cheddar and chopped cilantro.

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 CHICKEN TACO SOUP

Steps:

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

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.

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.