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
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Pin This RecipeThis 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.
We topped this Low-Carb Chicken Taco Soup with some cheese and cilantro. YUM! You could also add some sour cream. Just add your favorites!!
Slow Cooker LOW CARB Chicken Taco Soup
Equipment:
Ingredients:
- 2 lb boneless skinless chicken breasts
- 2 (8-oz) packages cream cheese
- 1 (1-oz) package ranch dressing mix
- 3 Tbsp southwestern seasoning (Mrs. Dash Southwest Chipotle)
- 2 (10-oz) cans Ro*tel diced tomatoes and green chilies
- 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.
Steph
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What would the measurements be if I wanted to make this in a 2qt slow cooker ?
Divide all the ingredients by 3
If I use rotisserie chicken that’s already been cooked and follow all the same directions for a crockpot will it cook ok?
yes – it should be just fine
This is my all time fav slow cooker soup!! I’ve made it so many times I nearly have the recipe memorized! Lol It’s one of my favorites because I’m a lazy cooker and I love that there’s absolutely no prep involved. You don’t even have to cook the chicken! You just put ALL ingredients in there and let it cook. A couple notes from the different times I’ve made it:
• I’ve put the cream cheese in at the beginning so it’s able to slowly warm up with everything at the same time so it didn’t curdle.
• I got the Mrs. Dash brand Southwest Chipotle seasoning and had to cut it in half because it’s REALLY spicy for me. Cutting it in half created the perfect amount of kick!
• I forgot one of the two cans of rotel one time but used 6oz of some salsa I already had in the pantry and it worked perfectly.
Many spoke of the cream cheese curdling and not incorporating into the soup. I softened the cream cheese and mixed it with one hot cup of chicken broth, the taco and ranch seasonings, I can of ro-tel, one can of diced tomatoes and one can of hatch green chilies and poured it over the chicken thighs. This came out perfectly. No curdling.
My family loved it, and it was easy. Thank you for the recipe.
Hello FLAVOR!! You have to try this. One cup of soup has 3.75 carbs. This recipe makes 16 cups (it filled my 4 qt. crockpot to the top). I enjoyed a 2 cup serving (7.5 carbs). Worth 10 stars!
Wow, so good you don’t feel like it is low carb!
I will have to try it again at low temperature as my cream cheese did curdle, but still tasted yummy😁😁
Anyone use fat free cream cheese with this?? If so, curious how it came out.
This soup is the best I’ve ever eaten! I admit, I cheated. Just a little. No crockpot used. I had a half chopped onion and some leftover rotisserie chicken that I used. I halved your recipe, sautéed the onion in a pot with a splash of olive oil. Added everything except the cream cheese and chicken. Just heated it to a simmer. Added half a block of cream cheese and the shredded chicken, and turned off the fire to go for a walk on this wonderful Sunday afternoon. When I returned, I stirred the in the cream cheese, and warmed the soup to serving heat. Ladled out two bowls and added a dollop of sour cream to each. One bite and we were in heaven! This one is a keeper!!
This is so delicious! I admit, I cheated. I cut the recipe in half, and didn’t use the slow cooker. I used some leftover rotisserie chicken, and half of a yellow onion that I sautéed down. I added the broth, the Rotel and heated it through. Stirred in half a block of the cream cheese and the shredded chicken. A dollop of sour cream and my husband and I were in heaven!!
Has anyone figured out how many carbs in a cup?
I put the ingredients into My Fitness Pal and got 6 carbs per cup
I made this recipe as is I did not alter and it is AMAZING. Thank you
I made this tonight and it was delicious except it was a little too salty. I couldn’t find the Mrs Dash so used Taco seasoning instead and I think thats why. But it tasted delicious. Gonna try and find the seasoning you used and give it another go soon.
Any ways to avoid blobs of cream cheese? Thanks
try using a whisk to incorporate the cream cheese
So delicious. a little on the spicy side but my ten year old loved it. we added cheese and bacon bits as well as avocado as a topping.
This is just an estimate based on ingredients base on 8 servings: 173 Cal, 5.08 fat, 6.62 Carbs, and 25.2 Proteins.
You’re awesome, thanks for the info!
Can I cut this in half? One package of cream cheese and only two cups of broth? Without hurting the recipe?
I think it will be just fine. Enjoy!
Made this on stovetop with leftover rotisserie chicken — quick and yummy and genuinely low carb! If you use the Carb Manager app the recipe is broken down and gets a Keto A!
The Ranch dressing packets have MSG and my husband can’t eat it. Any suggestions to replace the ranch packets?
Looking to make this on stove top instead of crockpot, suggestions? Time? Etc?
This was yummy. I added cheese and onions
Can 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)
I can't find Mrs. Dash Southwest Chipotle in my local stores. What could I substitute it with?
Any taco seasoning will work fine
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.
Turned out great
My husband loved it
Thank you!
This was delicious! I added a can of corn too.
Can the chicken be frozen, or does it need to be thawed?
You can use frozen. You will need to add a little extra time, but it will be just fine
Great low carb soup full of flavor!
I 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 you share the nutritional info? calories, fat, carbs, protein? I am not sure how to calculate that
You can go to this website to calculate any nutritional information – https://recipes.sparkpeople.com/recipe-calculator.asp
Great recipe! ???? 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!
What is the serving size? Tracking carbs.
Also, my cream cheese did curdle but I jsut gave it a good stir and it was fine.
Can I use whipped cream cheese instead? I happen to have a bunch in the fridge.
I haven't tried this with whipped cream cheese. You can certainly give it a try. Let us know how it turns out!
Can you cook this on high for a shorter period of time with the same results?
I always cook mine for 4 hrs on high — my cream cheese curdles and I love the curdles — yummy. I've cooked this dozens of times — its usually just my spouse and me so I refrigerate the leftovers and there's never any to throw out. I've also frozen the leftovers, but I'm not as happy with that result — just ok.
Would it be better to add the cream cheese the last hour of cooking? That way it doesn’t curdle?
I had no issues with the cream cheese curdling. I made it as directed and it came out as photographed
It 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.
What 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?
Black beans and/or corn?
This was SO good! Would you say a serving is about a cup?
Did the cream cheese curdle for anyone else?
Yes, but it still tasted great.
yes, i just used a hand mixer on low to blend it
I add the cream cheeses during the last half hour or so of cooking so it doesn't curdle….. wayyy better.
If your cream cheese does curdle, all you have to do is take the chicken out before you shred it, whisk the broth really well and then shred your chicken and add it back in. Get rid of almost all the curdles and it’s so yummy.
If you take a wire whisk and whip it after the chicken is cooked and you are ready to shred it, problem solved. I then put the shredded chicken back in and add a can of rinsed black bean and a can of corn and it’s so good.
Did it take 6 or 8 hours?
I think it took closer to 8. The cream cheese didn't incorporate very well until later in the cooking process.
Did it take 6 or 8 hours?
Just 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!
I just made this over the weekend and YUM!!! This has a definite kick to it and it is so delicious and easy to make!
Could you make this in the Instant Pot and how long would you cook this for.
Looks Great
I haven't made it in the IP, so I don't know.
I just made this with the "soup" option on the instapot, and it turned out great!
For the soup option. Did you cook the chicken first?
How many portions does this make please? Trying to figure out nutritional info 🙂
It would easily serve 8 people