Talkin’ about keto taco soup… the soup and the toppings are so versatile. Create your own every time go-to easy taco soup, or pull from the pantry for endless variations.
To Top It All Off…
Make each bowl, each bite for that matter, your own. Toppings make a difference here. Get creative with what’s in your fridge or get fancy and go full-out toppings bar. With salsa and taco seasoning the soup base builds flavor quickly, which is one of the reasons you can be so versatile with your ingredients.
My husband likes corn (he’s a little less carb conscious) in his version. If you’re like him, you could add a range of drained, canned beans to this situation.
Then top it off with cool, creamy sour cream. Or Avocado! Or Cheese! Or…Sometimes…Yes! All of These! I love a little greenery here too—chopped cilantro, jalapeño, green onion—even a squeeze of lime! (Or again, all of these!)
Comforting, Customizable. Talk about it.
Ingredient Notes (Carb Watching Tips)
Some of our chicken taco soup ingredients vary in carbs by brand. Be sure to read labels and make sure what you grab jives with your eating plan. Here’s what to watch out for:
- Store-bought taco seasoning often contains added sugar. I usually make my own (check out my keto taco seasoning here). There are some store-bought products you can buy, such as Kroger’s brand.
- Salsa can also contain added sugar. Just read the label and find a product that works with your eating plan. Also, salsa plays a big role in the flavor of this soup–if you like spicy food, opt for a spicier salsa. Fire-roasted? Sure! Garlic heavy? Great. Just grab your fave.
- Chicken. In the recipe below, we’ll poach the chicken in our low carb taco soup. If you’d like to skip this step, feel free to buy cooked chicken and add it in at the end, just to heat it up.
How to Make Keto Taco Soup:
- Add oil to a large pot over medium heat. Add the yellow onion, bell pepper, and jalapeno until softened—about 7 minutes.
- Add minced garlic, taco seasoning, oregano, and continue to saute for about 2-3 minutes, or until garlic is fragrant.
- Add salt, pepper, diced tomatoes, salsa, and chicken broth, and stir to combine.
- Add the chicken breast, and fully submerge in the cooking liquid. Bring your soup to a boil, then reduce to a simmer
- Remove cooked chicken from the soup, set it aside on a plate, and allow it to cool.
- Once cool enough to handle, shred the chicken into bite-sized pieces and add it back to the soup.
- Ladle soup bowls and top with suggested toppings. Enjoy!
Your Guide to Toppings
Just like a taco, this keto taco soup is really all about the toppings. Our favorites are:
- Shredded cheese, like cheddar or pepper jack
- Chopped cilantro
- Sour cream
- Sliced avocado
- Jalapeno slices
- keto tortilla chips or parmesan crisps
- Add more keto vegetables, just saute them first to help the release their liquid.
- Skip the chicken and turn this into a low carb vegetable soup.
- Make the soup spicier, by adding an extra jalapeño or two. You can also add cayenne pepper like I do in my keto chili.
- Turn this into a creamy taco soup, by stirring in some heavy cream or sour cream when you add the chicken back.
- Corn? Beans? If you’re on a low-ish carb eating plan, you may be curious about the carb content in corn and beans. Adding 1 cup of corn to this recipe, will add 4.6g net carbs per serving, and 1 cup of black beans will add 4.2g net carbs per serving.
More Low Carb Soup Recipes
- Rotisserie Chicken Soup
- Keto Broccoli Cheese Soup
- Keto Chicken and Dumplings
- Keto Beef Stew
- Keto Ramen
Keto Taco SoupPrint Recipe Pin Recipe
- 2 Tablespoons Mild Tasting Oil (note 1)
- 1 1/2 cup Yellow Onion chopped
- 1 Red Bell Pepper ribbed/seeds removed, chopped
- 1 Jalapeno ribbed/seeds removed, minced
- 1 Tablespoon Garlic minced
- 4 Tablespoons Keto Taco Seasoning or 1-1.25 oz packet of taco seasoning without added sugar (note 2)
- 2 Teaspoons Oregano dried
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 1-14.5 Oz Can Petite Diced Tomatoes with the juice
- 1-16 Ounce Jar of Salsa with the juice (note 3)
- 3 Cups Chicken Broth
- 2 Chicken Breasts
- Pepper Jack or Cheddar Cheese shredded
- Sour Cream
- Fresh Cilantro chopped
- Saute. Add oil (2 tablespoons) to a large pot over medium heat. Once shimmering, add the yellow onion (1 1/2 cup chopped), bell pepper (1 chopped), and jalapeno (1 minced) until softened—about 7 minutes. Add minced garlic (1 tablespoon), taco seasoning (4 tablespoons), oregano (2 teaspoons), and continue to saute for about 2-3 minutes, or until garlic is fragrant.
- Simmer. Add salt (1 teaspoon), pepper (1/2 teaspoon), diced tomatoes (14.5-ounce can), salsa (16 ounces), and chicken broth (3 cups), and stir to combine. Add the chicken breast (2), and fully submerge in the cooking liquid. Bring your soup to a boil, then reduce to a simmer and cook for 20-25 minutes--you'll know it's done once the center of your chicken breast reaches an internal temp of 165 F.
- Shred chicken + serve. Remove cooked chicken from the soup, set it aside on a plate, and allow it to cool. Once cool enough to handle, shred the chicken into bite-sized pieces and add it back to the soup. Give everything a good stir. Taste and adjust seasoning to your liking. Ladle soup bowls (nutritional information is based on 1/6th of the recipe) and top with suggested toppings. Enjoy!
Fans Also Made These Low Carb Recipes:
- Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
- Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).
- Low carb taco seasoning can be hard to find at the store. If using a store-bought product, just read the label and watch out for added sugar and cornstarch.
- Salsa can contain added sugar (believe it or not), just check your label. Also, this is a great way to adjust the spiciness of your soup--opt for spicy or mild based on your taste.
- To save carbs: I like the flavor of this soup as is, but if you’d like the shave off some carbs, consider using less onion, or swapping the diced tomatoes with chicken broth.
- To make it spicier: add more jalapenos, use a spicy salsa, or add some cayenne pepper.
- Nutritional Information doesn't include toppings: