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keto friendly chicken taco soup

Keto Chicken Taco Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound chicken breasts diced
  • 1 small onion chopped
  • 2 clove garlic minced
  • 1 bell pepper chopped
  • 1 jalapeño seeded and diced
  • 4 cup chicken broth
  • 14.5 ounce diced tomatoes canned
  • 4 ounce green chilies canned
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken and cook until browned, about 5 minutes.
  • Remove chicken from pot and set aside.
  • In the same pot, add onion, garlic, bell pepper, and jalapeño, sautéing until soft.
  • Stir in chicken broth, diced tomatoes, green chilies, cumin, chili powder, paprika, salt, and black pepper.
  • Return the chicken to the pot and bring to a boil.
  • Reduce heat and let simmer for 20 minutes.
  • Stir in heavy cream and shredded cheddar cheese, cooking until cheese is melted.
  • Remove from heat and let soup rest for 5 minutes.
  • Serve hot, garnished with chopped cilantro.

Notes

For an extra creamy texture, you can blend half of the soup using an immersion blender before adding the heavy cream and cheese. Additionally, adjust the spice level by adding more or less jalapeño or chili powder according to your taste preference. Enjoy this Keto-friendly soup with a side of avocado slices or a dollop of sour cream for added flavor.
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