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Creamy Chicken Taco Soup | Keto, Instant Pot

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This Creamy Chicken Taco Soup is a quick and easy low carb dish that the entire family will love! It only takes a few minutes of hands-on time and can be made in an instant pot or slow cooker!

low carb chicken taco soup in a bowl with an instant pot and chopped cilantro in the background

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Ok -picture this … you get home after a long day. It’s about 5:30 pm. Your kids are hungry. You are exhausted. You realize that you forgot to defrost the meat you were going to cook for supper. You check the fridge hoping that there are enough leftovers for you to piece together a meal, but nope -nada. You pick up the phone and ring up the pizza place down the street. It’s pizza night kids!

I think that we have all been there. It sucks, but it’s happened to me WAY more times then I would like to admit. I seriously found a solution that has saved my sanity so many times now. It’s seriously become my kitchen BFF.

Now, erase that last part about it being pizza night #sorrynotsorry kids! Imagine this instead – you bust out your instant pot, toss in the FROZEN chicken breast, along with a few other staple ingredients, press a few buttons – then sit down and relax for the next 40 minutes or so, while your instant pot works it’s magic. You and your family sit down and enjoy a supper that practically cooked itself. As a matter of fact, your family is SO impressed with this meal, that later that night, they volunteer to clean the house while you take a nice bubble bath.

Maybe that last bit was a stretch, but you get it right? 

Tools you’ll need …

If you haven’t jumped onto the INSTANT POT bandwagon yet, what the heck are you waiting for? There is a little bit of a learning curve, but once you get it, you will be inseparable, I promise.

 … And for those of you who are sadly, still without an instant pot, Don’t worry, this soup can be made in the slow cooker as well! By the way, did you know that the instant pot actually has a slow cooker feature as well? Just sayin’ 

Creamy Chicken taco soup in a white bowl with sour cream

Ingredient substitutions:

  • Chicken Breast – You can use chicken thighs or even some ground beef if chicken breast isn’t your thing.
  • Ro-Tel – If you don’t have Ro-Tel or don’t like it you can substitute salsa or a small can of diced tomatoes and a small can of diced green chilis
  • Cream cheese – You can also use reduced fat cream cheese or some heavy cream in a pinch
  • Optional add-ins – If you aren’t counting carbs feel free to toss in some black beans, corn or rice.

Be sure to check out these other great recipes from This Mom’s Menu:

Chicken Taco Soup: Instant Pot | Low Carb

This recipe is comfort food at it’s finest. let it cook all day in the slow cooker, or speed up the process by tossing everything into your instant pot!
4.78 from 9 votes
Print Pin Recipe Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 239kcal
Author: Sabra – This Mom’s Menu

Ingredients

  • 4 cups chicken broth
  • 2 lb boneless skinless chicken breast
  • 10 oz can Ro-Tel
  • 3-4 tbsp Taco Seasoning
  • 8 oz cream cheese at room temp
  • shredded cheddar cheese optional
  • sour cream optional
  • Cilantro optional

Instructions

For the instant pot:

  • Place the broth, chicken breast, ro-tel, and the taco seasoning into the instant pot.
  • Close the lid, and set the vent to “sealing”
  • Select manual and then use the + or – buttons to adjust the time to 14 minutes (24 if you are cooking chicken breasts from frozen)
  • When it’s finished cooking, allow your pot to naturally release pressure. When the silver pin drops, open the lid and shred the chicken using 2 forks. 
  • Add the cream cheese to the pot, and stir until it has melted into the soup.
  • Serve the soup topped with cheddar cheese, cilantro, and sour cream if desired. 

For the slow cooker:

  • Place the broth, chicken breast, ro-tel and the taco seasoning (you can find my taco seasoning recipe HERE) in the bottom of the slow cooker.  Cover.
  • Cook on low for 4-5 hours, or high for 2-3 hours. (For Frozen Chicken, cook on low for 6-7 hours or high for 4-5 hours.)
  • When it’s finished cooking, shred the chicken with 2 forks, Then follow the last 2 steps above for adding the cream cheese and toppings. 
Nutrition Facts
Chicken Taco Soup: Instant Pot | Low Carb
Amount Per Serving
Calories 239 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 103mg 34%
Sodium 736mg 31%
Potassium 619mg 18%
Total Carbohydrates 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 26g 52%
Vitamin A 11%
Vitamin C 16.2%
Calcium 5.2%
Iron 6.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

  1. DAH says

    January 13, 2018 at 4:29 pm

    This is fabulous! I cut back a little on the taco flavoring and added a bit more cream cheese (as I had some open). My can of RoTel had green chilis and it was spectacular. This is a keeper.

    Reply

    • Sabra says

      February 16, 2018 at 9:46 am

      1 serving is 1/8th of the recipe. Since the volume of the soup will vary each time you prepare it, it’s hard today an exact amount – but generally it’s around 1 cup.

      For the most accurate measurement, divide the finished soup into 8 equal portions before serving.

      Hope that helps 🙂

      Reply

  3. Marissa says

    February 19, 2018 at 3:58 pm

    Have you tried freezing it yet? I’m wondering how well it would freeze or if it would break under those circumstances.

    Reply

  4. Tammy Lawrence says

    March 26, 2018 at 12:00 am

    Made this tonight and it was really good. Had to make a few changes as I didn’t have Rotel, but used tomatoes I’d canned last summer, chicken bone broth for a richer flavor, and used onion/chive cream cheese, I also added 2 cans of black beans after shredding the chicken, then topped with cilantro as well as the cheese and crunched up some whole grain tortilla chips for added crunch. I’ll definitely make this again. Thank you!

    Reply

    • Sabra says

      March 31, 2018 at 7:53 pm

      It will vary a little each time you cook it, but its usually around 1 to 1 1/2 cups. The most accurate way to calculate a serving, is to portion it into 8 equal servings after it has cooked.

      Hope that helps 🙂

      Reply

  7. Renee says

    April 21, 2018 at 8:51 pm

    Thank you for the awesome recipe. I followed it exactly, but then added some fresh lime juice before cooking and topped it with some fresh diced avocado upon serving. Very delicious!

    Reply

  8. Cinnamon says

    August 24, 2018 at 10:32 am

    Made the chicken in the crock pot, then finished everything up on the stove….I have got to get an instant pot! Only modification I made was sauteed and added onions. This soup is not only very filling but absolutely divine. Will certainly make again….soon.

    Reply

    • Sabra says

      September 20, 2018 at 9:18 am

      If you are using precooked chicken, it would probably be easier to just cook everything on the stove top. If you are set on using the instant pot, I would use the saute setting to just heat it all up. xo

      Reply

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