This recipe for Chicken Taco Soup - Low Carb Instant Pot Recipe first appeared on Low Carb Maven where I am an author.
This Chicken Taco Soup is a cozy, creamy soup that comes together quickly with simple pantry ingredients. It's the kind of warm, comforting bowl I love on busy weeknights when I want something hearty without extra effort.
This soup recipe reminds me of the easy taco-inspired dinners like this Chicken Enchilada Casserole that I made often when my boys were growing up, with the same familiar flavors wrapped into a simple soup.
Why You'll Love Chicken Taco Soup
Creamy comfort: a velvety broth created from cream cheese blended into the seasoned chicken base.
Low carb option: this keto chicken soup is naturally low carb as is or can be paired with keto-friendly toppings.
Instant Pot ease: a true quick and easy recipe that is ready in 30 minutes and delivers tender shredded chicken and bold taco flavor in minutes.
Key Ingredients for Low Carb Chicken Taco Soup
See the recipe card below for a full list of ingredients and instructions.
- Chicken tenders: quick cooking and easy to shred for a soft, tender texture in the soup.
- Chicken broth: builds a savory base that blends smoothly with cream cheese.
- Salsa: adds spice, acidity, and instant flavor without extra prep. (I used my homemade salsa for canning recipe).
- Taco seasoning: gives the soup its bold taco flavor; use mild or hot depending on your preference.
- Cream cheese: creates that signature creamy finish for a rich satisfying broth.
Ingredients Substitutions
- Chicken thighs: swap for tenders if you want richer flavor and extra moisture.
- Greek yogurt: works in place of cream cheese for a lighter texture (added after pressure cooking).
- Rotel-style tomatoes: use in place of salsa for a chunkier and slightly less spicy finish.
Variations on Chicken Taco Soup with Instant Pot Method
- Extra veggie version: stir in a handful of cauliflower rice after shredding the chicken or added volume without carbs.
- Green Chile Style: use salsa verde and Monterey Jack cheese for a softer, tangier flavor.
- Heat Lovers: add chipotle peppers in adobo or sliced jalapeno before cooking.
Tips for Great Instant Pot Chicken Taco Soup
- Soften first: make sure cream cheese is at room temperature so it blends smoothly into the broth.
- Season last: taste after simmering the shredded chicken - broth, salsa, and seasoning vary in saltiness.
- Shred warm: chicken pulls apart easiest right after pressure cooking while still warm.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat or in the microwave at 50% power to keep the creamy broth from separating.
Serve With...
Pair this Chicken Taco Soup with a side of Cauliflower Fried Rice Recipe, low-carb Zucchini Cheddar Biscuits, or Zucchini and Mushrooms.
More Keto Recipes You'll Love
.If you enjoy this recipe, try my Keto Pulled Pork - Instant Pot Recipe, Cabbage Noodles with Bacon, Hamburger Steaks Stroganoff - Paleo Keto, and Chicken Thighs with Cilantro Sauce.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Chicken Taco Soup
Equipment
- Instant Pot
- Chef's knife
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Ingredients
- 1 pound chicken breast tenders
- 1 cup salsa
- 3 cups chicken broth
- 3 tablespoons taco seasoning
- 8 ounces cream cheese , room temperature
- 4 tablespoons fresh chopped cilantro , optional
- 1 lime cut into wedges, optional
- fresh sliced jalapeno optional
- ½ cup shredded cheddar cheese optional
Instructions
- Add chicken, taco seasoning, chicken broth, and salsa to the instant pot. Be sure release valve is in the sealing position. Press the manual button and choose a 15 minute cook time. The instant pot will begin it's cycle.
- After 15 minutes the instant pot will beep to let you know the cook time has completed. Let the it sit for 10 minutes. Then turn the valve to release position.
- Remove the chicken from the instant Pot and shred with a fork.
- Turn the instant Pot on the saute setting. Add the cream cheese and whisk until combined with chicken broth mixture.
- Return shredded chicken to the Instant Pot and let simmer 3-4 minutes.
- If desired, top with shredded cheddar cheese, cilantro, jalapeno, and lime wedge.
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