If you’re searching for a comforting, flavorful meal that fits perfectly into a low carb lifestyle, look no further than this Slow Cooker Low Carb Chicken Taco Soup Recipe. It’s the kind of dish that bursts with bold southwestern flavors while remaining delightfully simple to prepare. Picture tender chicken slow-cooked to perfection alongside creamy cheese, zesty tomatoes, and savory seasonings, all melding into a rich, satisfying soup that feels like a warm hug on a chilly day. Whether you’re feeding a crowd or meal prepping for the week, this recipe hits every note of taste, texture, and convenience without any fuss.
Ingredients You’ll Need
The beauty of this Slow Cooker Low Carb Chicken Taco Soup Recipe lies in its straightforward ingredient list, packed with essentials that are easy to find and bring maximum flavor and creaminess to the table. Each component plays a vital role, from the juicy chicken breasts that form the hearty base to the blend of spices and cheese that create its irresistibly rich character.
- 2 lb boneless skinless chicken breasts: The star protein that becomes tender and shreddable after slow cooking.
- 2 (8-oz) packages cream cheese: Adds a velvety, creamy texture that makes the soup luscious and satisfying.
- 1 (1-oz) package ranch dressing mix: Infuses savory, herby notes that enhance the southwestern vibe without extra effort.
- 3 Tbsp southwestern seasoning (Mrs. Dash Southwest Chipotle recommended): Brings smoky, spicy depth that wakes up every bite.
- 2 (10-oz) cans Ro*tel diced tomatoes and green chilies: Adds bright acidity and a mild kick, creating vibrant color and flavor contrast.
- 4 cups chicken broth: Provides the rich, flavorful liquid base that ties all ingredients together beautifully.
How to Make Slow Cooker Low Carb Chicken Taco Soup Recipe
Step 1: Combine All Ingredients in the Slow Cooker
Simply add the chicken breasts, cream cheese, ranch dressing mix, southwestern seasoning, Ro*tel tomatoes and green chilies, and chicken broth into your 6-quart slow cooker. This one-pot method makes prep a breeze while ensuring every ingredient gets evenly cooked and infused with those incredible flavors.
Step 2: Slow Cook on Low
Cover the slow cooker and set it to low heat. Let the soup cook gently for 6 to 8 hours, allowing the chicken to become tender and the flavors to intensify and mingle perfectly. This slow cooking stage is the magic behind the deep, rich taste and ideal texture of the soup.
Step 3: Shred the Chicken
Once cooking is complete, remove the chicken breasts using tongs or a slotted spoon. Use two forks to shred the meat finely or chunky, however you prefer. Then return the shredded chicken to the slow cooker and stir it well to distribute evenly throughout the soup.
Step 4: Final Stir and Serve
Give the soup a final stir to incorporate all the ingredients. Your Slow Cooker Low Carb Chicken Taco Soup Recipe is now ready to enjoy as is, or customize with your favorite toppings to take it up a notch.
How to Serve Slow Cooker Low Carb Chicken Taco Soup Recipe
Garnishes
The right garnishes can elevate this soup from delicious to unforgettable. Sprinkle freshly shredded cheese, a handful of chopped cilantro, or a dollop of sour cream on top for added creaminess and vibrant color. Squeeze some fresh lime juice if you like a citrusy brightness that cuts through the richness beautifully.
Side Dishes
This soup pairs effortlessly with simple, low carb sides. Crisp romaine or mixed greens tossed in a light vinaigrette make a refreshing counterpart. If you want to keep it cozy, serve with low carb tortilla chips or a slice of crusty keto bread to soak up every last drop.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls made from low carb bread or cauliflower crust. Or layer the shredded chicken, soup, and toppings in clear glasses for a visually stunning taco soup parfait that’s sure to impress guests. No matter how you serve it, your Slow Cooker Low Carb Chicken Taco Soup Recipe will steal the show.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in airtight containers in the refrigerator. It will keep well for up to 4 days, making it an ideal option for quick lunches or dinners throughout the week while maintaining its flavor and texture.
Freezing
This Slow Cooker Low Carb Chicken Taco Soup Recipe freezes beautifully. Portion it out into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months, so you can have a nourishing, homemade meal ready anytime you want with zero stress.
Reheating
To reheat, simply thaw overnight in the fridge, then warm on the stove over medium heat until heated through. Stir occasionally to make sure it heats evenly and the cream cheese base stays smooth and enticingly creamy.
FAQs
Can I use frozen chicken breasts in this recipe?
Absolutely! You can place frozen chicken breasts directly into the slow cooker with the other ingredients. Just be sure to extend the cooking time slightly to ensure the chicken is fully cooked and tender.
Is there a way to make this recipe spicier?
Yes! To amp up the heat, add a diced jalapeño or a pinch of cayenne pepper along with the other ingredients. You can also choose a hotter variety of southwestern seasoning or add extra green chilies.
Can I substitute the cream cheese with something else?
You could try using full-fat sour cream or Greek yogurt as a replacement, but keep in mind the texture and creaminess might be slightly different. Cream cheese really gives that rich, smooth texture that makes this soup so special.
What if I don’t have a southwestern seasoning blend?
No worries! You can create your own blend using chili powder, cumin, smoked paprika, garlic powder, onion powder, and a bit of oregano. Adjust the quantities to match your taste preferences.
Is this recipe suitable for meal prep?
Definitely! This Slow Cooker Low Carb Chicken Taco Soup Recipe is fantastic for meal prepping since it stores well and tastes even better the next day as flavors deepen. Just portion it out and enjoy throughout the week.
Final Thoughts
There’s something truly comforting about a warm bowl of soup that checks all the boxes—simple, nourishing, and delicious. This Slow Cooker Low Carb Chicken Taco Soup Recipe brings those qualities and more, combining easy prep with bold flavors that make every spoonful a delight. I can’t wait for you to try it and see how it becomes one of your go-to favorites, perfect for cozy nights or busy days when you want a homemade meal with minimal effort.
Print
Slow Cooker Low Carb Chicken Taco Soup Recipe
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Low Carb
Description
A hearty and flavorful slow cooker chicken taco soup that’s low in carbs and perfect for easy meal prep. Tender shredded chicken simmers with creamy cheese, zesty southwestern seasoning, and spicy diced tomatoes, creating a comforting and satisfying soup ideal for busy weeknights.
Ingredients
Main 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 recommended)
- 2 (10-oz) cans Ro*tel diced tomatoes and green chilies
- 4 cups chicken broth
Optional Toppings
- Shredded cheese
- Fresh cilantro
- Sour cream
Instructions
- Prepare Ingredients: Gather all the ingredients and measure the seasoning, cream cheese, broth, and canned tomatoes. This ensures a smooth cooking process.
- Combine in Slow Cooker: Place the chicken breasts, cream cheese packages (whole), ranch dressing mix, southwestern seasoning, diced tomatoes with green chilies (undrained), and chicken broth into a 6-quart slow cooker. Seal the lid securely.
- Cook the Soup: Set the slow cooker to LOW and cook for 6 to 8 hours. During this time, the flavors meld, and the chicken becomes tender enough to shred.
- Shred the Chicken: Remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Use two forks to shred the chicken finely, then return it to the slow cooker. Stir well to incorporate the shredded chicken evenly.
- Serve: Ladle the soup into bowls and top with optional shredded cheese, fresh cilantro, and sour cream to enhance flavor and texture, if desired.
Notes
- The cream cheese softens during cooking, adding creaminess to the soup without needing to pre-soften it.
- Use low-sodium chicken broth to control salt levels.
- If you want a spicier soup, add extra diced green chilies or jalapeños.
- This soup can be frozen in an airtight container for up to 3 months.
- Adjust the southwestern seasoning amount to taste based on spice preference.
- For a thicker soup, cook longer on LOW or turn the slow cooker to HIGH for the last 30 minutes uncovered.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
