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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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