Slow Cooker LOW CARB Chicken Taco Soup with cream cheese
Slow Cooker LOW CARB Chicken Taco Soup - you'll never miss the carbs! This soup is GREAT!!! Chicken, diced tomatoes and green chiles, cream cheese, southwestern seasoning, ranch seasoning and chicken broth. SO easy and tastes AMAZING!!! Can add beans if you aren't watching your carbs. We love to freeze leftovers for a quick meal later. YUM! #slowcooker #chickensoup #lowcarb #tacosoup
This Low-Carb Chicken Taco Soup is a new favorite! Chicken, cream cheese, ranch dressing mix, southwestern/taco seasoning, Ro-tel and chicken broth. Just toss everything in the slow cooker and voila dinner is ready! This makes a lot of soup. I like to freeze the leftovers for a quick meal later. It tastes great reheated!!!

When making this Low-Carb Chicken Taco Soup, look for Mrs. Dash’s brand of Southwestern Seasoning. It has zero carbs. I have also used Pampered Chef’s Southwestern Seasoning. It also has zero carbs. If you aren’t super worried about the carbs, you can just use a packet of taco seasoning. I really like the flavor of the Mrs. Dash and Pampered Chef seasonings, so that is what I used.


Yield: serves 8

Low Carb Chicken Taco Soup
prep time: cook time: 6 hourtotal time: 6 hours
ingredients:
- 2 lb boneless skinless chicken breasts
- 2 (8-oz) packages cream cheese
- 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
- 3 Tbsp southwestern seasoning (Mrs. Dash Southwest Chipotle)
- 2 (10-oz) cans Ro*tel diced tomatoes and green chiles
- 4 cups chicken broth
instructions:
- Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
- Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir.
- Serve with cheese, cilantro and sour cream, if desired.
©Plain Chicken, Inc.


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How many portions does this make please? Trying to figure out nutritional info :)
ReplyDeleteIt would easily serve 8 people
DeleteCould you make this in the Instant Pot and how long would you cook this for.
ReplyDeleteLooks Great
I haven't made it in the IP, so I don't know.
DeleteI just made this with the "soup" option on the instapot, and it turned out great!
DeleteFor the soup option. Did you cook the chicken first?
DeleteI just made this over the weekend and YUM!!! This has a definite kick to it and it is so delicious and easy to make!
ReplyDeleteJust made this today, I added a can of green chilies and seared the chicken sprinkled in a chili lime seasoning along with the Ranch. Also served with sour cream and bacon topper! So good a perfect heat!
ReplyDeleteDid it take 6 or 8 hours?
ReplyDeleteDid it take 6 or 8 hours?
ReplyDeleteI think it took closer to 8. The cream cheese didn't incorporate very well until later in the cooking process.
DeleteDid the cream cheese curdle for anyone else?
ReplyDeleteYes, but it still tasted great.
Deleteyes, i just used a hand mixer on low to blend it
DeleteI add the cream cheeses during the last half hour or so of cooking so it doesn't curdle..... wayyy better.
DeleteThis was SO good! Would you say a serving is about a cup?
ReplyDeleteWhat would you recommend as a replacement for tomatoes? My daughter is allergic, but this sounds so tasty, so I'm hoping I can substitute them with something else?
ReplyDeleteBlack beans and/or corn?
DeleteWould it be better to add the cream cheese the last hour of cooking? That way it doesn’t curdle?
ReplyDeleteI had no issues with the cream cheese curdling. I made it as directed and it came out as photographed
DeleteIt will only curdle if the temp is above 175°F. Thats why its cooked on low. If it curdled in anyones recipe its because they prob tried to get it done faster and used higher temps.
DeleteCan you cook this on high for a shorter period of time with the same results?
ReplyDeleteCan I use whipped cream cheese instead? I happen to have a bunch in the fridge.
ReplyDeleteI haven't tried this with whipped cream cheese. You can certainly give it a try. Let us know how it turns out!
DeleteWhat is the serving size? Tracking carbs.
ReplyDeleteAlso, my cream cheese did curdle but I jsut gave it a good stir and it was fine.
Great recipe! š We added avocado, shredded cheddar, sour cream, and Taco Bell mild sauce to ours. The cream cheese did curdle but the hand mixer did the trick. Thanks for posting this!
ReplyDeletecan you share the nutritional info? calories, fat, carbs, protein? I am not sure how to calculate that
ReplyDeleteYou can go to this website to calculate any nutritional information - https://recipes.sparkpeople.com/recipe-calculator.asp
DeleteGreat low carb soup full of flavor!
ReplyDeleteI substituted the Chipotle spice ( didn't have any) and used Same measurement of taco seasoning.
Also added a can of corn (drained).
The cream cheese did not curdle for me but took a bit longer to "melt" like an extra hour.
Regardless easy and delicious soup!:)
Can the chicken be frozen, or does it need to be thawed?
ReplyDeleteYou can use frozen. You will need to add a little extra time, but it will be just fine
DeleteThis was delicious! I added a can of corn too.
ReplyDeleteTurned out great
ReplyDeleteMy husband loved it
Thank you!
This is a keeper! Wife and I loved this. She loved the low calories (I added black beans to hers), I loved the low carbs (I am on KETO). I topped our bowls with sharp cheddar and AIR FRIED the cheese until browned, then topped with salsa, avocado and sour cream.
ReplyDeleteI can't find Mrs. Dash Southwest Chipotle in my local stores. What could I substitute it with?
ReplyDeleteAny taco seasoning will work fine
DeleteCan you refrigerate this? If so, how long after cooking should it be put in the fridge? I read cream cheese can quickly get bacteria (within a couple hours)
ReplyDeleteThis was yummy. I added cheese and onions
ReplyDeleteLooking to make this on stove top instead of crockpot, suggestions? Time? Etc?
ReplyDeleteThe Ranch dressing packets have MSG and my husband can’t eat it. Any suggestions to replace the ranch packets?
ReplyDelete