You won’t miss the carbs in this flavour packed Low Carb Chicken Taco Soup.
Bonus? It’s ready in under an hour from start to finish!
All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!Jump to Recipe
Brrrr it’s cold out there.. there must be some frost in the atmosphere.. lame? Yeah, yeah, but true? Oh, so true. We are just rolling into December as I write out this recipe and it’s already sooo cold outside. And while I’ve got the fire blazing it doesn’t quite take the chill away. I basically want to eat soup every single day for lunch and dinner, and while that is all fine and dandy with my family, I just don’t have the time to watch a pot of soup simmer away all day long. I’ve got big important things to do every day 😉
If you’re a busy mom like me, or work (lol) then you must know my excitement when I found out about the instant pot and all it’s amazingness? Make a delicious soup that tastes like it’s been simmering all day long in less than an hour? And make the entire thing in one single pot?! SOLD!
I LOVE my new instant pot and look forward to blasting out some new recipes to you lovelies 🙂
I usually make this Low Carb Chicken Taco Soup in my slow cooker, which is super easy as well, but there’s nothing better than getting home at 5pm after a long busy day of toteing children around, and having a yummy soup made from start to on the table at 6pm.
This Instant Pot Low Carb Taco Soup is super flavourful, the texture is epic and there are so many yummy toppings to choose from! Yay for toppings!
I hope you love this recipe as much as I do. Let me know what you think in the comment section below!
What ingredients are in this Low Carb Chicken Taco Soup?
Think… chicken tacos and soup collide!
You will need an onion, red bell pepper, a couple of jalapeños, garlic, chicken, a can of diced tomatoes, tomato paste, bone stock or chicken broth and some herbs: chili powder, paprika, cumin, oregano and salt.
Choosing your toppings is the best part!
How to make Low Carb Chicken Taco Soup in and Instant Pot
Turn your instant pot to saute and once hot, add 1/2 tbsp of avocado or olive oil. Dice up an onion and a red bell pepper and add them to the hot pot. Cook until the onion in translucent then scrape out into a bowl and set aside.
While the onions are cooking mix up the herbs. Press the garlic and add to a small bowl with the chili powder, paprika, cumin, oregano and salt. Massage the rub into the chicken breasts.
Once the onion and pepper have been removed add another 1/2 tbsp oil to the instant pot. Once hot, sear both sides of the seasoned chicken breasts, then remove from the instant pot and shut it off. While the chicken is searing chop up the jalapeños. If you don’t like a spicy soup, be sure to remove all the seeds or it’ll be super spicy.
Deglaze the instant pot by pouring 1/2 cup of the bone stock or chicken broth in and scraping away all the little bits away from the bottom of the pot with a wooden spoon. Do not skip this stage, you don’t want to get the BURN message while trying to get your instant pot into pressure cooking mode!
After the bottom of the pot has been fully scraped, add the chicken back into the broth and, without mixing, dump the remaining ingredients on top of the chicken in this order: onion and red pepper, chopped jalapeños, diced tomatoes, tomato paste and lastly the remaining bone stock or chicken broth. Again, do not mix.
Secure the lid of the instant pot and turn the valve from venting to sealing. Cook on the Pressure Cook setting for 25 minutes, naturally release for 5 minutes, then VERY carefully, quick release.
Once all the steam has been removed, open the lid to the instant pot. Remove the chicken and mix the shredded tex mex cheese into the soup. Use two forks to shred the chicken into chunks and place back into the soup. Mix and serve immediately!
Topping options for Low Carb Chicken Taco Soup
Oh the fun you could have choosing the toppings for this delicious Low Carb Chicken Taco Soup! Or am I just too dang excited??
Here are some ideas to get you started:
- extra Tex Mex shredded cheese
- raw diced tomatoes
- green onion
- sour cream
- raw diced peppers
- cheese crisps
My favourite combination is chunked avocado, sour cream and cheese crisps!
How to make Cheese Crisps
I LOVE me some cheese crisps 😛
They are crazy easy to make and are sooo yummy! I make them to dip into my low carb hot bean and cheese dip, I replace croutons for these in my Low Carb Kale Caesar and they are simply magnificent in place of tortillas in this Low Carb Chicken Taco Soup.
Heres how you can make your own tex mex cheese crisps:
Heat oven to 350° and line a baking sheet with a non stick baking mat or parchment paper. Place 1/4 cup shredded text Mex cheese in a low raised mound on one side of the baking sheet and a second mound on the other.
Bake for 8 – 10 minutes in the preheated oven. You want them to look super crispy otherwise they will be soggy once cooled. Remove right away from the pan and place on paper towel to cool for a minute or two – yes they will be super pliable.. for now..
After they have cooled for a minute or two, slice them into long strips before they cool completely and turn hard and crispy.
Garnish your soup with these yummy tex mex cheese crisps!
All about the Stock
You’ve got a couple of options for what you’re going to use as the stock in this soup. You can use bone stock, chicken broth or leftover meat juice like the goods you get from pork carnitas 😉
Homemade bone stock has an insane amount of health benefits especially for someone on a low carb diet. It’s super easy to make a huge batch and keep on hand for times like this when you want to throw a yummy soup together! Interested? Check out this How to Make Bone Stock post.
My favourite way to use the WHOLE chicken? Make some chicken broth! I never throw my bones away; Any time I debone thighs or breasts, I always save those bits and toss them in a big ol’ pot when I have time and make a large batch of chicken broth. Simmer on low for a couple of hours with whatever vegetable trimmings you may have, strain and BOOM, you’ve got yourself some delicious homemade chicken broth. Yum!
Or you could always make some Instant Pot Chicken Broth!
Leftover Meat Juices
Speaking of saved goodies, another super yummy stock would be juices leftover from cooked meats like chicken, beef or pork. The last time I made this soup I used a whole bunch of leftover juice I had saved from the last time I made Instant Pot Pork Carnitas… omg it was just perfect for this recipe!
How to make Low Carb Chicken Taco Soup in a Slow Cooker
Don’t have an instant pot? No worries! Here is how to make this yummy Low Carb Chicken Taco Soup in a slow cooker.
Heat a skillet over medium heat and add 1/2 tbsp of oil. Once hot add diced onion and diced red bell pepper and cook until the onion is translucent. Scrape the onions and peppers from the skillet and add another 1/2 tbsp of oil.
Mix the rub ingredients together and massage into the chicken breasts. Once the oil is hot, sear the chicken breast, both sides, then remove from the skillet.
Deglaze the skillet with 1/2c bone stock or chicken broth to get all the yummy flavours from the chicken. Dump into the slow cooker and add the remaining broth, chicken, onions and peppers, diced jalapeños, diced tomatoes and tomato paste.
Cook on high for 3-4 hours or low 5-6.
Remove the chicken from the slow cooker and mix the shredded tex mex cheese into the soup. Use two forks to shred the chicken and place back into the soup. Serve hot with your choice ingredients.
Tips and Tricks
- Make sure to deglaze the bottom of your instant pot well, otherwise the BURN message will want to display and ruin your day.
- I know it’s hard, but don’t mix the ingredients together before they have gone through the pressure cooking stage. This is another way you could get the BURN message. Tomato paste and diced tomatoes are super thick and can easily stick to the bottom of the pot.
- Jalapeno seeds! Dang those seeds are HOT! To me at least, who is a super big weeny when it comes to spice. I like to make sure I remove them all before adding them to the instant pot. Totally up to you… how spicy do you like your soup?
What goes with Low Carb Chicken Taco Soup?
This soup is super filling all by itself but if you want something bread-like to pair with it, check out these low carb recipes:
Love this recipe? Try these low carb soups next:
Subscribe to Mama Bear’s monthly newsletter to be kept up to date on the latest and greatest!
Instant Pot Low Carb Chicken Taco Soup
- 1 tbsp avocado or olive oil divided
- 1 small white onion
- 1 medium red bell pepper
- 1-1 1/4 lbs boneless skinless chicken breasts
- 4 cups bone stock or chicken broth
- 2 jalapeno peppers
- 1 398 ml can diced tomatoes
- 2 tbsp tomato paste
- 1 1/2 cups tex mex shredded cheese
- 3 cloves garlic
- 1 tbsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp oregano
- 1 tsp sea salt
Optional Garnish – choose one or a combination!
- cheese crisps see post above for instructions
- tex mex shredded cheese
- raw diced tomatoes
- green onion
- sour cream
- raw diced peppers
- Turn your instant pot to saute and once hot, add 1/2 tbsp of avocado or olive oil. Dice the onion and red pepper and add to the hot pot. Cook until the onion in translucent then scrape out into bowl and set aside.
- While the onions are cooking mix up the rub. Press the garlic and add to a small bowl with the chili powder, paprika, cumin, oregano and salt. Massage the rub into the chicken breasts.
- Once the onion and pepper have been removed add another 1/2 tbsp oil to the instant pot. Once the oil is hot sear both sides of the seasoned chicken breasts for a minute or so on each side. While the chicken is searing chop up the jalapeños. If you don’t like a spicy soup, be sure to remove all the seeds or it’ll be super spicy. Remove the chicken once browned and turn the instant pot off.
- After the bottom of the pot has been fully scraped, add the chicken back into the broth and, without mixing, dump the remaining ingredients on top of the chicken in this order: onion and red pepper, chopped jalapeños, diced tomatoes, tomato paste and lastly the remaining bone stock or chicken broth. Again, do not mix.
- Secure the lid of the instant pot and turn the valve from venting to sealing. Cook on the Pressure Cook or Manual setting (depending on your model) for 25 minutes, naturally release for 5 minutes, then VERY carefully, using the necessary precautions, quick release.
- Once all the steam has been removed, open the lid of the instant pot. Remove the chicken and mix the shredded tex mex cheese into the soup. Use two forks to shred the chicken into chunks and place back into the soup. Mix and serve immediately with your choice toppings!