Crockpot Chicken Taco Soup (low carb)

This chicken taco soup combines warm, savory seasonings, juicy shredded chicken, and fresh veggies in a tomato-based broth made with just a hint of spice. Cooked long and slow, it’s a fuss-free, hands-off, low-carb comfort food meal perfect for busy weeknights and meal prep! 

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.

Crockpot Chicken Taco Soup (low carb)

Print Recipe

Prep Time:15 minutes mins

Cook Time:4 hours hrs

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

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

Servings: 4

Author: Neutral Eating