Low Carb Chicken Taco Soup
Chicken Taco Soup is hearty, healthy, and perfect for weight watchers because it is low on carbs, and loaded with wholesome ingredients. Packed with taco flavors, this easy Chicken soup can be made on the stovetop in under 30 minutes.
It is winter and soup appears on our dinner menu quite frequently. This healhty Chicken soup was our dinner a few days back. It was delicious and filling. While the regular Taco soup has beans, corn and tortilla strips, I have kept this version low on carb. But you can certainly add your favorite taco toppings like corn, beans and tortilla strip to the soup.
And this taco soup with my favorite Mexican flavors fits all the bill. The light tomato based broth is just perfect to slurp, it is soothing and not heavy on stomach. It is also quick to put together on busy weeknights.
Healthy Chicken Taco Soup
Making Chicken Taco soup is incredibly easy and quick to make. The flavors are really fresh. It has got chicken, onion, bell pepper, and cabbage. The low-carb version doesn’t have corn and beans but you can certainly add beans to it.
Cabbage is an excellent vegetable when you are on a low-carb diet. It is not only very low in carbs, but it also has other nutritional elements. So adding cabbage to the soup makes the soup really filling.
You can add corn, and kidney beans and top it with crushed nachos/Tortilla chips to make it more wholesome.
Ingredients
- Chicken breast – I always have some chicken breast lying around in the refrigerator, and it comes in handy when you are clueless about what to make for dinner. Breast recipes like Buffalo Chicken Wrap and Air Fryer Crispy Chicken Breast are a few of my favorites.
- Shredded cabbage – This gives body to the soup in the absence of corn and beans
- Chicken stock – offers a rich, deep flavor to the soup.
- Garlic & onion
- Tomatoes – canned crushed tomato
- Seasoning – Cayenne pepper, cumin powder and chipotle chillie powder for somkey flavor.
- Cilantro – Cilantro as garnish gives a burst of freshness
- Cheddar cheese – for topping
How To Make Chicken Taco Soup?
Making Chicken Taco soup from scratch takes less than 20 minutes. You need one pot and can make the soup right on the stovetop. Here is how the soup is made.
Saute aromatics and chicken
Start with sauteing Onion and garlic in oil. Sauteing releases all those flavors into the oil, so it is an essential step. Then quickly saute the onion until it is translucent. Then add bell peppers and cabbage. Saute it until it softens. Then add tomatoes followed by seasoning and stock. Let everything simmer and it is ready.
Now coming to the best part, the toppings. Cilantro, Jalapenos, sour cream, and of course lots of cheddar cheese. And if you are not on a low-carb diet, then add lots of crushed tortilla chips.
Add Your Favourite Toppings
Don’t we all love soups, that comes with different toppings? While serving, place little bowls of different toppings and let everyone add their favorites. Toppings that I love to serve
- Diced Avocado
- Sour Cream
- Shredded Cheddar
- Crispy tortila strips / Nachos
- Jalapeno
Storing
Because there is no dairy in the soup, its absolutely easy to store the soup even freeze. Make sure there are no toppings added to the soup prior to storing.
To freeze – Portion it into small serving and freeze. Take out the required amount, thaw and microwave it.
Refrigerate leftovers- It stays well for 3 days when store well in air-tight containers
More soup recipes
Healthy Chicken Taco Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon Minced garlic
- 1 Medium onion Chopped
- 2 medium boneless skinless chicken breast Cut in to small chunks
- ¼ cup celery Chopped
- 2 cups (heaping) cabbage Shredded
- 1 Medium red bell pepper Chopped
- 1 10 ounce crushed tomato
- ¼ teaspoon cayenne pepper
- ½ tablespoon chipotle chilli powder
- 1 tablespoon Roasted Cumin powder
- 2 teaspoons Dried Oregano
- 1 teaspoon Red chili flakes (optional)
- 2-3 cups chicken stock or Water
- Salt to taste
- ½ cup sharp cheddar cheese
- ½ cup Fresh Cilantro leave for garnishing
- Lemon Wedges
Instructions
- Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
- Add chopped onion. Fry till it is soft and translucent.
- Add chopped celery, followed by chicken chunks. Fry for one minute.
- Add shredded cabbage and chopped red bell pepper. Cook for 2 minutes. The cabbage will start to soften.
- Add Tomatoes, stock and all the seasoning. Mix everything well. Bring the soup to a low boil and then reduce heat. Simmer for another 2-3 minutes
- Switch off the flame. Garnish with fresh cilantro , lemon wedges and top it with cheese while serving.
Notes
- Chipotle chilli powder gives a smokiness to the soup. You can substitute with smoked paprika.
- You can skip the spices and add 1 heaping tablespoon of Taco seasoning.
- Adjust the heat as per your preference.
- Add warm stock to the soup.
This one is a winner! I just had to double/triple up on the spices for my taste. This recipe helps me get on and stay on track with my low carb goals. I made it a few times for myself in the past and experienced great success with my weight loss goals.
In an effort to end months of being derailed on my low carb journey, I fed this soup to my husband without explaining my keto goals. He just thought it was a great soup. Little does he know he’s going to be living a low carb lifestyle with me. It’s delicious recipes like this that make it possible.
I agree and have made this soup once weekly for the last month alternating skinless chicken breast, boneless skinless chicken thighs, and chicken leg meat. I also vary my spices and often use fresh jalapeno and/or serrano chiles!
How many servings does this make?
4-5 servings.
Does it say anywhere what the carb count is per serving? I can’t seem to find it.
This soup is f–king amazing. Hubby and I are on keto for a hormone reset and this soup was full of flavor, rich, and satisfying both for my taste buds and my body. I do CrossFit and one boyo of this was enough to fuel me up. I used a lot of home made chicken broth for the base also so that added plenty of fat, nutrition and flavour.
So glad that you all liked it. This is one of our favourites too.
This was so fun to make! I needed a Keto recipe that I could eat on those days when I’m not as hungry like a soup and could last days…This is Excellent in taste the spices does it all for me! I SUGGEST to use MEXICAN OREGANO INSTEAD takes the broth up a Notch! Plus a little salt. Thank you for sharing you did AWESOME:)