This Tom Kha Soup, also known as Thai coconut chicken soup, combines juicy chicken, mushrooms, and aromatics in a sweet, spicy, umami broth. Cooked in a crockpot, it’s a healthy, low-sugar, homemade take on a popular takeout food! 

What is Tom Kha Soup? 

If you’re unfamiliar, Tom Kha soup is a popular Thai soup made with coconut milk, broth, vegetables, and chicken. It has a unique taste and texture, offering a creaminess most other Thai soups don’t contain and a bright, savory, sweet, umami taste with a hint of spice. 

Traditional versions are boiled in a large pot on the stove. However, for this hands-off version, we combine and cook all the ingredients in a large crockpot. That means that you can set it in the morning and come home to a comforting, nutritious dinner waiting for you! 

In addition, classic versions contain sugar to enhance the sweet coconut flavor. Yet, for this version, we achieve the same great taste using a sugar substitute instead. As a result, you get a sugar-free, low-carb, high-protein, veggie-filled soup you can feel good about! 

With up to 6 servings for every batch, it’s the perfect family-friendly comfort food for chilly days and makes for great meal prep, too. 

Is Tom Kha Soup Healthy? 

Let’s take a look at the main ingredients: 

• Lemongrass
• Ginger
• Onions
• Red curry paste
• Chicken thighs
• Full-fat coconut milk
• Mushrooms
• Sweetener

Lemongrass, ginger, onions, red curry paste, chicken thighs, coconut milk, and mushrooms are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

Most Tom Kha soup recipes are made with granulated sugar. 

In a single serving, you’re already up to 2 to 4g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the sugar with a sugar alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot Tom Kha soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Tom Kha Soup Tips

1. Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast instead of thighs. However, chicken thighs tend to stay more tender and juicy during slow cooking. If using breasts, check the soup a bit earlier to ensure the meat doesn’t overcook.

2. How can I make this soup spicier?

You can increase the amount of red curry paste or add extra sliced chili peppers. You can also serve with a side of Thai chili flakes for those who want more heat.

3. Can I make this soup vegetarian?

Yes, you can make a vegetarian version of this soup by using tofu or mushrooms instead of chicken and vegetable broth instead of chicken broth. Adjust the seasonings to taste.

4. How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

5. Can I freeze this soup?

Yes, you can freeze the soup. Freeze a large batch in a freezer-safe container, or pour individual portions into soup cubes. Once frozen, transfer the cubes to a sealable bag. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat. 

6. What else should I serve with this recipe? 

This recipe is plenty filling and flavorful enough to serve on its own. However, if you’re feeding a hungry crowd, you can pair it with appetizers and sides such as spiraled cucumber salad, cucumber sushi, or low carb dinner rolls. Then, finish your meal with a dessert like chocolate covered jam or healthy chocolate chip cookies. 

Print

Tom Kha Soup (crockpot)

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Servings 4

Author Neutral Eating

Equipment

• Slow Cooker

Ingredients

• 4 cups Chicken Broth
• 1 stalk Lemongrass, smashed and cut into pieces
• 1 in Ginger (or 3-4 pieces galangal)
• 2 tsp Lime Zest
• 2 Tbsp Red Curry Paste
• 1/2 Onion, sliced
• 2 cloves Garlic, smashed
• 1 lb Boneless, Skinless Chicken Thighs, cut into bite-sized pieces
• 2 cans full-fat coconut milk 13.5 oz per can
• 8 oz Mushrooms, sliced bella, oyster, or shiitake
• 3 Tbsp Lime Juice
• 2 Tbsp Fish Sauce optional
• 1 Tbsp Low-Carb Sweetener like erythritol or stevia
• Salt and Pepper, to taste
• Lime wedges, cilantro, and sliced red chilies for garnish

Instructions

• In a crockpot, combine chicken broth, lemongrass, ginger/galangal, lime zest, and red curry paste.
• Cover and cook on high for 2-3 hours or low for 4-6 hours.
• Using a slotted spoon, remove the onion, garlic, finger, lemon grass leaves leaving just the broth.
• Add the chicken, coconut milk, and mushrooms. Season with salt and pepper.
• Cover and cook on high for 1 hour or low for 2 hours until the chicken is cooked through and flavors are well combined.
• Before serving, add lime juice, fish sauce (if using), and sweetener to crockpot.
• Taste, adjusting seasoning if needed.
• Serve hot with lime wedges, cilantro, and sliced red chilies for garnish.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/tom-kha-soup-crockpot/

The post Tom Kha Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Most chicken enchilada soups cook long and slow on the stovetop. As a result, you have to hover over them for hours in a hot kitchen, but not this recipe! Instead, we combine and cook everything in a crockpot for an easy “set-it-and-forget-it” meal. 

Toss the ingredients in at the start of your day, and you can come home to dinner waiting for you. All you have to do is shred the chicken and stir in the cheese! 

In addition, most versions contain beans and are topped with tortilla chips, which pack on the starchy carbs. However, we omit the beans, instead opting for fresh veggies and use whole food toppings like avocado and cilantro. As a result, this soup is low-carb and full of nutrients and fiber to keep you full. 

Plus, it makes enough to feed a crowd, and leftovers store well. So, you can cook once, and enjoy quick, healthy meals for several days!  

Is Crockpot Chicken Enchilada Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken 
• Red enchilada sauce
• Diced tomatoes
• Diced green chilies 
• Onion 
• Garlic 
• Cheese

Chicken, enchilada sauce, diced tomatoes, green chiles, onion, and garlic are all nutritious food sources, made with natural ingredients. Use them to add protein, flavor, and nutrients to a variety of recipes. 

But what about the cheddar cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and limit consumption.

Sugar is what makes food unhealthy. 

Most chicken enchilada soup recipes are topped with tortilla chips (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 19g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips, or replace them with low-carb, whole food alternatives, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot chicken enchilada soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Enchilada Soup Tips

1. Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts in this recipe. Chicken thighs tend to be more flavorful and moist, adding richness to the soup.

2. Can I use pre-cooked rotisserie chicken?
Yes, you can use pre-cooked rotisserie chicken. Add it in step 3 when you would normally shred the chicken. Since the chicken is already cooked, you can reduce the cook time by an hour or so.

3. How can I make this soup spicier?

To make the soup spicier, you can add more cayenne pepper, use a spicier enchilada sauce, or include extra diced jalapeños. You can also top the soup with hot sauce when serving.

4. Can I make this soup dairy-free?

Yes, you can make this soup dairy-free by omitting the shredded cheddar cheese or using a dairy-free cheese alternative. The soup will still be flavorful and delicious.

5. What are some low-carb toppings for this soup?

Low-carb toppings for this soup can include sliced avocado, fresh cilantro, diced jalapeños, a squeeze of lime juice, or a dollop of Greek yogurt instead of sour cream.

6. What kind of low-carb enchilada sauce should I use?

You can either buy a low-carb enchilada sauce from the store or make your own. When buying, check the label for added sugars and opt for one that uses natural ingredients.

7. Can I freeze the leftovers?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to airtight containers or soup cubes for easy portioning. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

8. Can I add other vegetables to this soup?

Absolutely! Vegetables like cauliflower, spinach, or green beans can be added for extra nutrition. 

9. What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or gently on the stove, adding a little extra broth if the soup thickens too much.

10. Can I cook it on the stovetop?

Yes! Add the diced onion and minced garlic, and sauté until softened and fragrant.  Add the chicken breasts to the pot and then pour in the red enchilada sauce, diced tomatoes, green chilies, chicken broth, ground cumin, chili powder, salt, and pepper. Stir to combine.  Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes or until the chicken is cooked through. Continue with step 5.

11. How should I serve this soup? 

You can easily enjoy this crockpot chicken enchilada soup on its own as a complete meal. Or, pair it with sides and appetizers like lemon parmesan salad or low-carb dinner rolls. Then, finish your meal and satisfy your sweet tooth with a healthy treat such as chocolate covered jam or chewy fudgy brownies!

Print

Chicken Enchilada Soup (crockpot)

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts
• 1 can Red Enchilada Sauce (10 oz, look for low-carb option)
• 1 can Diced Tomatoes (14.5 oz)
• 1 can Diced Green Chilies (4 oz)
• 1 Small Onion diced
• 2 cloves Garlic minced
• 4 cups Chicken Broth
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• Salt and Pepper to taste
• 1 cup Shredded Cheddar Cheese
• Fresh Cilantro, Sliced Avocado, Sour Cream to garnish

Instructions

• Place the chicken breasts at the bottom of the crockpot.
• Add the red enchilada sauce, diced tomatoes, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to the crockpot.
• Stir to combine the ingredients.
• Cover and cook on high for 4 hours or low for 8 hours until the chicken is cooked through and tender.
• Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
• Stir in the shredded cheddar cheese until melted and well combined.
• Taste and adjust seasoning if needed.
• Serve hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/chicken-enchilada-soup-crockpot/

The post Chicken Enchilada Soup (crockpot) appeared first on Neutral Eating.

What can I expect? 

Traditional minestrone soup recipes contain small pasta noodles and cook long and slow on the stovetop. However, this version omits the pasta and adds extra veggies instead. Then, all the ingredients combine and cook in a crockpot. 

As a result, it’s a hands-off meal that’s low-carb and full of nutrients. All you have to do is combine the ingredients and let the crockpot do all the hard work. After a few hours, you can come back to a complete meal waiting for you! 

This recipe is plenty filling enough to enjoy on its own for a family-friendly meatless Monday option. However, it also pairs well with a variety of main courses and side dishes. Even better, leftovers store well. So, you can prepare a large batch, and keep leftovers on hand for quick meals you’ll look forward to eating. 

It’s the perfect way to warm up and fuel your body on a chilly day! 

Is Crockpot Minestrone Soup Healthy? 

Let’s take a look at the main ingredients: 

• Zucchini
• Cauliflower
• Onion
• Carrots
• Tomatoes
• Broth

Zucchini, cauliflower, onion, carrots, tomatoes, and broth are natural, nutritious food sources. Use them to add flavor and nutrients to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most minestrone soup recipes are made with small pasta noodles (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 42g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the starchy noodles, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot minestrone soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Minestrone Soup Tips

1. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Substitute the canned diced tomatoes with about 4 cups of chopped fresh tomatoes. You might need to adjust the seasoning to taste.

2. How do I prevent the vegetables from becoming too mushy?

To avoid overly mushy vegetables, chop them into larger pieces. If you’re cooking on high, check the vegetables at the 3-hour mark. 

3. Can I add pasta or rice to this soup?

Traditional minestrone often includes pasta or rice. To keep this recipe low-carb, we omit it, but you can substitute a low-carb alternative like shirataki noodles or cauliflower rice instead. Add these in the last 30 minutes of cooking to prevent them from becoming mushy. 

4. What can I use as a substitute for vegetable broth?

You can use water with vegetable bouillon cubes or powder. Adjust the amount to match the broth strength. Chicken broth can also be used if you’re not strictly vegetarian.

5. Can I make this soup on the stovetop instead of the Crockpot?

Yes, you can. To do so, sauté the onions, garlic, and celery in a large pot with olive oil until softened. Add the remaining ingredients (except the leafy greens), and bring the mixture to a boil. Reduce the heat to a simmer, and cook for about 45 minutes or until the vegetables are tender. Add the greens in the last 10 minutes of cooking.

6. How can I make this soup more flavorful?

For added depth of flavor, you can sauté the onions, garlic, and celery in olive oil before adding them to the crockpot. You can also add a parmesan rind during cooking or include fresh herbs in addition to the dry seasonings. Alternatively, you can include a splash of red wine or balsamic vinegar for even more complexity. 

7. What other vegetables can I add?

Feel free to add other low-carb vegetables like cauliflower, broccoli, mushrooms, or bell peppers. Adjust cooking times as needed as some vegetables cook faster than others.

8. How do I store leftovers?

Store the soup in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the soup in individual portions for up to 3 months. We like to use soup cubes for easy portioning! 

9. What can I use instead of zucchini and yellow squash?

You can substitute zucchini and yellow squash with other low-carb vegetables like chopped bell peppers, eggplant, or even additional leafy greens.

10. Can I use frozen vegetables?

Yes, frozen vegetables can be used. Add them directly to the crockpot without thawing, and adjust the cooking time if necessary.

11. How can I make this soup spicier?

To add more heat, increase the amount of red pepper flakes used. Or, add a chopped jalapeño or a dash of hot sauce.

12. How should I serve this minestrone soup? 

Feel free to enjoy this recipe on its own as a complete meal. Or, add sides like lemon parmesan salad or low-carb dinner rolls. It also makes for a great appetizer or side dish with protein-rich main courses like balsamic chicken, lemon garlic butter salmon, or feta artichoke chicken! 

Print

Minestrone Soup (crockpot)

Prep Time 30 minutes minutes

Servings 8

Author Neutral Eating

Equipment

• 1 Slow Cooker

Ingredients

• 2 Zucchini medium sized, cut into half moons
• 3 cups Cauliflower
• 1 Onion medium sized, chopped
• 3 cloves Garlic minced
• 1 cup Celery chopped
• 1 cup Carrots chopped
• 2 cans Diced Tomatoes
• 1 tbsp Tomato Paste
• 6 cups Vegetable Broth low sodium preferred
• 2 tsp Italian Seasoning
• 2 cups Spinach or Kale chopped
• Salt and Pepper to Taste
• Fresh Chopped Basil Leaves or Parsley, for serving optional
• Parmesan Cheese, for serving optional

Instructions

• Add zucchini, cauliflower, onion, garlic, celery, and carrots (if using) to the slow cooker.
• Pour in diced tomatoes and tomato paste.
• Add vegetable broth and stir to combine all ingredients.
• Add Italian seasoning, salt, and pepper.
• Cover the Crockpot and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender.
• About 30 minutes before serving, add chopped spinach or kale.
• Taste and adjust seasoning as desired.
• Garnish with shredded parmesan cheese and fresh basil or parsley if desired.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/minestrone-soup-crockpot/

Recipes in the Image Above:

1 – Chicken Noodle Soup Crockpot

2 – White Chicken Chili (Crockpot)

3 – Low Carb Zuppa Toscana Crockpot

4 – Lasagna Soup

The post Minestrone Soup (Crockpot)  appeared first on Neutral Eating.

What can I expect? 

Traditional chicken butternut squash recipes cook on the stovetop. As a result, they require lots of steps and take quite a long time to prepare, meaning you end up spending hours in the kitchen. Many recipes are made with chicken thighs, which add unnecessary saturated fats to the dish. 

However, this simplified version combines a handful of simple, seasonal ingredients and swaps the chicken thighs with chicken breasts. As a result, you get all the taste and texture you know and love with less fat and more protein than traditional recipes. 

Plus, thanks to the crockpot, it’s a super hands-off recipe. All you have to do is chop and quickly sauté the veggies. Then, transfer everything to the crockpot, and let it do all the heavy lifting. Start it in the morning, and you can come home to a warm, flavorful meal waiting for you! 

Is Crockpot Chicken Butternut Squash Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Onion
• Garlic
• Butternut squash
• Diced green chilies

Chicken breasts, onion, garlic, butternut squash, and diced green chilies are natural, nutritious food sources. Use them to add protein, flavor, and nutrients to a variety of recipes.  

Sugar is what makes food unhealthy.

Most chicken butternut squash soup recipes are served with bread (refined grains), which digests very similarly to sugar. 

In a single serving of soup, you’re already up to 15g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the bread. Or, swap it out with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this roasted tomato soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Butternut Squash Soup Tips

1. Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen butternut squash if fresh is not available. Just ensure it is diced and adjust the cooking time as needed.

2. Can I use bone-in chicken for this recipe?

While boneless chicken is easier to shred and eat, you can use bone-in chicken for added flavor. Just remember to remove the bones before serving.

3. What can I substitute for green chilies if I can’t find them?

If green chilies are not available, you can use diced jalapeños or a can of diced tomatoes with green chilies for a similar flavor profile.

4. Can I add other seasonings or herbs to enhance the flavor?

Feel free to customize the soup with additional seasonings like paprika or thyme to suit your taste preferences.

5. Is it necessary to peel the butternut squash before dicing?

Yes, it’s recommended to peel the butternut squash before dicing as the skin can be tough and affect the texture of the soup.

6. Can I make this on the stove top?

Yes, saute in a Dutch oven and after step 2, add the chicken and broth, and let the mixture simmer for 20-30 minutes or until the chicken is cooked and butternut squash is tender. Then, continue to step 5.

7. How should I store leftovers? 

Once cool, you can transfer leftovers to an airtight container, and store them in the fridge for 4-5 days. When you’re ready to eat, reheat the soup in the microwave or on the stovetop over medium heat. 

8. Can I freeze this recipe? 

Yes! Allow the soup to cool completely. Then, transfer it to a freezer-safe container, and freeze it for up to 2 months. For easy portions, try pouring the soup into soup cubes. Freeze them until solid. Then, transfer the cubes to a sealable bag or airtight container. Thaw 1-2 cubes at a time for single-serving portions.  

9. What can I do with leftover chicken? 

Feel free to freeze it for later. Or, put it to use in recipes like our balsamic chicken skillet, sticky sesame chicken, and juicy chicken breast! 

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Chicken Butternut Squash Soup (crockpot)

Servings 4

Equipment

• 1 Slow Cooker

Ingredients

• 1 tbsp Olive Oil
• 1 Onion small
• 2 cloves Garlic minced
• 1 medium Butternut Squash peeled, seeded, & diced (4-5 cups)
• 1.5 tsp Cumin
• 1 tsp Chili Powder
• 1 tsp Dried Oregano
• 1 lbs Boneless, Skinless Chicken Breasts
• 1 can (4 oz) Diced Green Chilis
• 4 cups Chicken Broth
• Salt and Pepper to taste
• Fresh cilantro or parsley chopped (for garnish)

Instructions

• Peel, seed, and dice the butternut squash. Chop the onion and mince the garlic.
• In a skillet, heat some olive oil over medium heat.  Add the chopped onion sauté for 5 minutes. Add the garlic,  butternut squash, pinch of salt, cumin, chili powder, oregano and saute for a few minutes. (Can be done in a slower cooker with browning function.)
• Transfer the butternut squash, onion, and garlic with spices to the slow cooker.  Add the chicken, green chilies, salt, and pepper. Pour in the chicken broth and stir to combine
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the butternut squash is tender.
• Remove chicken and shred with two forks
• Garnish with chopped fresh cilantro or parsley.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/chicken-butternut-squash-soup-crockpot/

The post Chicken Butternut Squash Soup (Crockpot)  appeared first on Neutral Eating.

What can I expect? 

Most chicken taco soup recipes are made with lots of heavy ingredients and starchy carbs. However, this version is low-carb, low in saturated fats, and a great source of protein, vitamins, nutrients, and fiber to leave you feeling full and satisfied without being weighed down. 

We start with lean chicken breasts. Then, we add savory tomatoes, diced tomatoes with green chilies for extra depth and spice, onions, and peppers. Next, we include garlic cloves, and a variety of seasonings. When cooked long and slow, all the ingredients blend into the broth and infuse the chicken and veggies with bold, Tex-Mex flavor. 

Plus, unlike other recipes that cook long and slow on the stove, requiring you to be in the kitchen for hours, this soup is a fuss-free, hands-off option. Simply combine all the ingredients in the morning, and come back to dinner waiting for you. All that’s left to do is shred the chicken, and you can have your meal on the table in minutes! 

Is Crockpot Chicken Taco Soup Healthy? 

Let’s take a look at the main ingredients: 

• Chicken breasts
• Diced tomatoes
• Tomatoes with green chilies
• Onion
• Bell pepper

Chicken, diced tomatoes, tomatoes with green chilies, onion, and bell pepper are natural, nutritious food sources. Use them to add protein, nutrients, and flavor to a variety of recipes. 

Sugar is what makes food unhealthy. 

Most chicken taco soup recipes are made with tortilla chips (refined grains), which digest very similarly to sugar. 

In a single serving, you’re already up to 19g or more of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Omit the chips, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, healthy fats, and quality, whole-food energy. 

Enjoy this crockpot chicken taco soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Chicken Taco Soup Tips 

1. Not a fan of chicken breasts? 

Feel free to use chicken thighs instead! They contain a little more fat than chicken breasts, but this helps them stay extra tender and juicy as they cook. 

2. Spice it up

If you prefer a spicier soup, you can add additional chili powder, diced jalapeños, or a dash of hot sauce to increase the heat level to your liking.

3. Make it vegetarian 

Feel free to omit the chicken, and use vegetable broth in place of chicken broth to keep this recipe vegetarian. If you want a little more protein, try adding black beans! You can also include frozen veggies to bulk it up and make it more filling. 

4. Store leftovers

Store leftover soup in an airtight container in the fridge for up to 4 days. Or, freeze it for up to 3 months. When you’re ready to eat, let the soup thaw in the refrigerator overnight. Then, warm it on the stovetop over medium heat or in the microwave in 30 second increments. 

5. Have leftover chicken? 

Freeze it for another day! Or, use it to make spinach & cheese stuffed chicken breasts, feta artichoke chicken, or sticky sesame chicken, and enjoy delicious homemade meals all week long.

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Crockpot Chicken Taco Soup (low carb)

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 4

Author Neutral Eating

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 can 14.5 oz diced tomatoes
• 1 can 10 oz diced tomatoes with green chilies
• 1 small onion chopped
• 1 bell pepper chopped
• 2 cloves garlic minced
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Optional toppings: avocado shredded cheese, sour cream/plain greek yogurt, cilantro

Instructions

• Place the chicken breasts at the bottom of the crockpot.
• Add the diced tomatoes, diced tomatoes with green chilies, chopped onion, bell pepper, minced garlic, and chicken broth to the crockpot.
• Sprinkle the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper over the ingredients in the crockpot.
• Stir everything together to combine the seasonings.
• Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.
• Once the chicken is cooked, shred it using two forks either in the slow cooker or on a plate. Return the shredded chicken to the slow cooker and stir to combine.
• Taste the soup and adjust the seasonings if needed.
• Serve the Crockpot Chicken Taco Soup hot, garnished with your favorite toppings like avocado, shredded cheese, sour cream/greek yogurt, and cilantro.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/crockpot-chicken-taco-soup-low-carb/

The post Crockpot Chicken Taco Soup (low carb) appeared first on Neutral Eating.

This version replaces the potatoes and heavy cream with more nutritious ingredients that maintain the rich, thick, and creamy textures while adding nutrients, too. Cooked in the crockpot, this hands off recipe tastes like it came from the kitchen of a fancy restaurant! 

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What can I expect? 

This zuppa toscana soup tastes just like your favorite Italian restaurant’s recipe! However, unlike most versions, this low-carb option replaces the starchy carbs with lighter, more nutritious ingredients such as cauliflower.

The end result is an unbelievably delicious soup that’s loaded with protein and nutrients that will keep you feeling full and energized until your next meal! 

Even better, the only real cooking you have to do is browning the meat. Then, just combine the ingredients in a crockpot, and let it do all the heavy lifting! Start it in the morning, and you can come home to a cozy meal waiting for you.  

Is Zuppa Toscana healthy? 

Let’s take a look at the main ingredients:

• Italian sausage
• Cauliflower
• Onion
• Garlic
• Low-sodium chicken broth
• Kale 

These are all natural, nutritious food sources.  Each have their own list of health benefits and can be included in a variety of recipes for extra flavor, nutrients, and texture. 

Sugar is what makes food unhealthy.

Classic zuppa toscana is made with at least five white potatoes (starchy carbs), which digest very similar to sugar.  

Add 130g of starchy potatoes to this soup, and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Substitute potatoes with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, protein, and quality, whole-food energy. 

Enjoy this crockpot zuppa toscana soup knowing it supports your well-being. Learn more about eating less sugar here.

Low-Carb Zuppa Toscana Tips

1. Store leftovers

This recipe makes enough to feed up to 8 people, but you don’t have to eat it all at once! Instead, transfer leftovers to an airtight container, and keep them stored in the fridge for up to three days. 

2. Freeze for later

Add zuppa toscana to your meal prep lineup, and keep it frozen for up to three months! Once cooled, transfer leftovers to a freezer-safe container. Or, pour them into a soup cube tray, and freeze until solid. You’ll have easy to grab cubes perfect for quick, single-serving meals! 

3. Add a side 

This recipe is filling on its own, but it also pairs wonderfully with a variety of sides and appetizers! Try serving it with a lemon parmesan salad or low carb dinner rolls to satisfy a crowd. 

4. Have leftover cauliflower? 

Don’t toss it out! Instead, use it to make healthy chicken burrito bowls or healthy sushi waffles, and you’ll have meal prep done for the week. 

Print

Low Carb Zuppa Toscana Crockpot

Course Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8 people

Ingredients

• 1 pound – ground Italian sausage (pork or turkey)
• 4 cups – cauliflower florets (about 1 medium-sized head)
• 1 pc – medium onion chopped
• 3 cloves – garlic minced
• 4 cups – chicken broth (low-sodium)
• 1 cup – unsweetened almond milk (or another low-carb milk of your choice)
• 3 cups – kale chopped
• ½ tsp – red pepper flakes (adjust to your spice preference)
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions

• In a skillet over medium heat, brown the ground Italian sausage until cooked through. Make sure to break it into small pieces as it cooks. Drain excess fat and set the cooked sausage aside.
• In the crockpot, combine the cooked sausage, chopped onion, minced garlic, cauliflower florets, chicken broth, and red pepper flakes.
• Cover the crockpot and cook on low heat for about 4-6 hours, or until the cauliflower is tender.
• 30 minutes before serving, stir in the chopped kale and unsweetened almond milk. Let it continue to cook until the kale is wilted and the flavors are well combined.
• Taste and season with salt and pepper as needed. The sausage and broth might already contain some salt.
• Ladle the soup into bowls and top with grated Parmesan cheese if desired.

Notes

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Recipe from Neutral Eating: https://neutraleating.com/low-carb-zuppa-toscana-crockpot

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The long, slow cooking process infuses the meat with liquid creating fall-apart, perfectly seasoned bites and a slightly spiced broth with lots of depth. 

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What can I expect? 

This low-carb chicken tortilla soup is made with a variety of nutritious ingredients for a high-protein meal that will fill you up without leaving you feeling weighed down. 

Plus, not only is it delicious, but this recipe will revolutionize the way you prepare soup! Instead of standing over a hot stove for hours on end, all you have to do is combine the ingredients, and let them slow-cook.

Then, come back after a few hours, shred the chicken, and let it cook again. After that, all that’s left to do is add your favorite toppings, and dig in! 

Is Crockpot Chicken Tortilla Soup Healthy? 

Let’s take a look at the main ingredients:

• Low-sodium chicken broth
• Chicken 
• Jalapeño
• Green chilis
• Onion
• Bell peppers
• Tomato sauce

Chicken broth, jalapeños, green chilis, onion, bell peppers, and tomato sauce are all natural, nutritious food sources. Each have their own list of health benefits. Include them in soups, stews, casseroles, and stir-fry recipes for a boost of nutrients and flavor. 

Sugar is what makes food unhealthy.

Classic tortillas are made from white flour (refined grains) which means they are practically all sugar. 

Top this chicken tortilla soup with a 23g sugar tortilla, and you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Substitute regular flour tortillas with a low-carb alternative, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, protein, and quality, whole-food energy. 

Enjoy this crockpot chicken tortilla soup knowing it supports your well-being. Learn more about eating less sugar here.

Chicken Tortilla Soup Tips

1. Prepare it in advance

Like many soup recipes, this chicken tortilla soup tastes even better the next day when the flavors have had lots of time to blend together! For the best results, prepare a batch in advance, leave off the toppings, and store it in an airtight container in the fridge.

Then, warm it in the crockpot, over the stove, or in the microwave, and enjoy! 

2. Make shredding easy

Use two forks to gently scratch and pull the chicken apart. Or, transfer it to a bowl, and use a hand mixer to shred it into pieces! 

3. Store leftovers

Once cooled, leftovers can be transferred without toppings to an airtight container and stored in the fridge for up to 3-4 days or in the freezer for up to 6 months. 

4. Have leftover chicken? 

Freeze it for another batch of soup at a later date, or use it to make pesto chicken wraps or white chicken chili. 

Print

Chicken Tortilla Soup (crockpot)

Course Soup

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 2 cups

Ingredients

• 64 oz low sodium chicken broth
• 1-2 lbs chicken breast
• 1 Tbsp sliced jalapeno
• 4 oz canned diced green chilis
• ½ cup diced onion
• 1 bell pepper
• ½ cup green enchilada sauce
• 4 Tbsps tomato sauce
• ¼ tsp onion salt
• ¼ tsp smoked paprika
• 1 tsp minced garlic

Instructions

• Place 1-2 Chicken breasts in the crockpot on high with 32 ounce broth for 2 hours-3 hours.
• Shred chicken in crock after this once cooked.
• Add another carton of broth and all remaining ingredients and stir.
• Let cook for 1-2 hours on low before enjoying
• Add toppings.

Notes

Tips:

• Top with cheese, sourcream, cilantro, lime juice and avocado and low carb tortilla strips.
• For the tortilla strips I used a small low carb tortilla, slice it and place it in an air fryer for 3 min and 365

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Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleating

 

 

 

 

 

 

 

 

 

 

 

Recipe from Neutral Eating: https://neutraleating.com/chicken-tortilla-soup-crockpot

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The post Easy Chicken Tortilla Soup (crockpot) appeared first on Neutral Eating.