32+ Delicious and Easy Keto Chicken Taco Soup Recipes for Every Taste

If you’re a fan of comforting, hearty soups that are low in carbs but full of flavor, keto chicken taco soup is a game-changer.

This versatile dish brings together the best of Mexican-inspired flavors in a warm, savory soup that’s perfect for a keto lifestyle.

Whether you’re in the mood for a creamy, spicy, or veggie-packed version, the possibilities are endless when it comes to making keto chicken taco soup.

In this blog post, we’ve gathered 32+ keto chicken taco soup recipes that cater to all kinds of tastes—each one designed to keep you on track with your low-carb goals while satisfying your cravings.

From the classic taco seasoning and chicken combo to unique twists featuring ingredients like cauliflower, avocado, and even coconut milk, you’re sure to find a recipe (or several) that will become your new favorite go-to meal.

Whether you’re meal prepping for the week or cooking up a comforting dinner, these keto-friendly soup recipes will have you covered!

32+ Delicious and Easy Keto Chicken Taco Soup Recipes for Every Taste

The beauty of keto chicken taco soup lies in its flexibility.

With so many variations to choose from, it’s easy to customize the soup to suit your dietary preferences and flavor cravings.

From spicy chipotle versions to creamy coconut milk-based soups, each recipe brings something special to the table.

These 32+ keto chicken taco soup recipes are more than just meals—they’re a way to enjoy a satisfying, flavorful dish while staying true to your keto lifestyle.

So, the next time you’re looking for a comforting bowl of soup that won’t derail your keto goals, try one of these mouthwatering recipes.

With so many options to explore, you’ll never get bored of this tasty, low-carb dish.

Creamy Keto Chicken Taco Soup

A rich and creamy taco soup with tender chicken, zesty spices, and a velvety texture. This soup is perfect for keto dieters who crave comfort food without the carbs.

It’s packed with flavor and will keep you full for hours.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• 1 avocado, diced (for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened.
3. Add the taco seasoning and stir to coat the onions and garlic.
4. Pour in the chicken broth and diced tomatoes with chilies, and bring to a simmer. Let it cook for 10-15 minutes.
5. Return the chicken to the pot, then stir in the heavy cream. Simmer for another 10 minutes.
6. Reduce heat and add the shredded cheddar cheese. Stir until the cheese melts into the soup.
7. Ladle into bowls and top with a dollop of sour cream, diced avocado, and fresh cilantro.

The creamy texture of this soup combined with the spicy taco flavor is ideal for a keto-friendly meal. The rich cheese and creamy heavy cream balance out the spices, making each bite comforting and satisfying.

This soup is a great option for anyone on the keto diet, providing a delicious meal that is filling, flavorful, and low in carbs. It’s sure to become a family favorite!

Zesty Keto Chicken Taco Soup with Lime and Cilantro

A vibrant and tangy twist on the classic chicken taco soup, featuring fresh lime and cilantro for an extra burst of flavor.

This recipe is not only keto-friendly but also incredibly refreshing, offering a perfect balance between spiciness and citrus zest.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup unsweetened almond milk
• 1 lime, juiced
• 1 cup fresh cilantro, chopped
• Salt and pepper to taste
• Sliced jalapeños (optional, for extra heat)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken thighs and cook until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onions, bell peppers, and garlic until they soften, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bloom the spices.
4. Add the chicken broth, diced tomatoes, and almond milk. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
5. Return the cooked chicken to the pot and let it simmer for another 10 minutes to allow the flavors to meld.
6. Add the fresh lime juice and chopped cilantro, stirring to combine. Season with salt and pepper to taste.
7. Serve hot, topped with more cilantro and optional jalapeño slices for extra heat.

This zesty version of keto chicken taco soup offers a fresh, bright twist with the citrusy lime and fragrant cilantro. The chicken thighs provide a richer, more succulent flavor, while the combination of bell peppers and fresh lime brings a vibrant taste to each spoonful.

Whether you’re craving something refreshing or want a flavorful low-carb dinner, this soup is a great choice. Its versatility makes it perfect for any occasion, from a weeknight meal to a gathering with friends.

Spicy Keto Chicken Taco Soup with Cauliflower Rice

A spicy, hearty, and satisfying chicken taco soup that includes cauliflower rice for added texture and low-carb goodness.

This is a great keto option for those who enjoy a bit of heat with their meals, while keeping things light and healthy.

Ingredients:

• 2 tbsp olive oil
• 1 lb ground chicken
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional for heat)
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 head of cauliflower, riced (or 1 bag of pre-riced cauliflower)
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup sour cream (for topping)
• Sliced green onions (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the ground chicken and cook until browned.
2. Add the chopped onion, garlic, and jalapeño to the pot, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes.
4. Pour in the chicken broth and diced tomatoes, bring to a simmer, and cook for about 10 minutes.
5. Add the riced cauliflower and simmer for another 5-7 minutes, until the cauliflower is tender.
6. Stir in the heavy cream and shredded mozzarella cheese, and let it melt into the soup, stirring until smooth.
7. Ladle the soup into bowls and top with a dollop of sour cream and sliced green onions.

This spicy keto chicken taco soup with cauliflower rice is perfect for those who love a bit of heat and want a more substantial texture in their soup. The cauliflower rice adds a wonderful bite, replacing the usual carb-heavy rice, and provides a satisfying mouthfeel.

The creamy, cheesy soup base balances the heat from the jalapeños, making it a bold and comforting meal that fits perfectly into a keto lifestyle. It’s ideal for meal prep, ensuring you have a delicious, satisfying dish ready for several meals ahead.

Keto Chicken Taco Soup with Avocado and Bacon

This decadent keto chicken taco soup is packed with smoky bacon, creamy avocado, and a rich broth. The crispy bacon adds a salty, savory crunch, perfectly complementing the tender chicken and avocado’s creamy texture.

It’s a deliciously filling soup that brings all your favorite taco flavors into a keto-friendly meal.

Ingredients:

• 4 slices bacon, chopped
• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup heavy cream
• 1 avocado, diced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon fat in the pot.
2. Add the diced chicken to the pot and cook until browned. Remove the chicken and set it aside.
3. In the same pot, sauté the onion and garlic in the bacon fat until softened, about 5 minutes.
4. Add the taco seasoning and stir to coat the onions and garlic.
5. Pour in the chicken broth and diced tomatoes with chilies, bringing the mixture to a simmer. Let it cook for 10 minutes.
6. Return the chicken to the pot, followed by the heavy cream. Simmer for another 10 minutes.
7. Ladle the soup into bowls, then top with crispy bacon, diced avocado, and chopped cilantro. Season with salt and pepper to taste.

This hearty, flavorful soup takes comfort food to the next level by combining smoky bacon with creamy avocado and tender chicken. It’s perfect for those following a keto diet, offering a well-rounded meal with healthy fats and protein.

The bacon adds a satisfying crunch, while the avocado creates a rich, creamy finish. Whether you’re looking for a cozy dinner or a lunch that will keep you full for hours, this soup is an ideal choice.

Keto Chicken Taco Soup with Cream Cheese and Chiles

This keto chicken taco soup features a rich, creamy base with a hint of tang from cream cheese and a little spice from green chilies.

It’s an ultra-comforting dish, great for those who enjoy a velvety soup with a kick of heat and bold flavors.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (4 oz) diced green chilies
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until browned on all sides. Remove from the pot and set aside.
2. Add the chopped onion and garlic to the pot and sauté until soft, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bring out the spices.
4. Pour in the chicken broth and diced green chilies. Bring to a simmer and cook for about 10 minutes.
5. Add the softened cream cheese to the pot and stir until it melts into the soup, creating a smooth, creamy base.
6. Return the chicken to the pot and simmer for an additional 10 minutes.
7. Stir in the shredded cheddar cheese until melted and well-combined.
8. Serve hot, topped with fresh cilantro and a dash of salt and pepper.

The creamy texture of the soup combined with the tangy cream cheese and spicy chilies creates a comforting yet exciting dish. The shredded cheddar cheese adds a melty richness that makes this soup feel indulgent, while remaining low in carbs.

This recipe is ideal for anyone following a keto diet and looking for a soup that delivers both richness and spice. It’s perfect for a family dinner or a weeknight meal that’s easy to make and hard to resist.

Keto Chicken Taco Soup with Spinach and Mushrooms

This keto chicken taco soup adds a hearty dose of spinach and earthy mushrooms, creating a nutrient-packed dish that is both satisfying and full of flavor.

It’s a healthy twist on traditional taco soup, offering a fresh, low-carb alternative that doesn’t skimp on taste.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the onions, garlic, and sliced mushrooms until softened and fragrant, about 5-7 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes.
4. Pour in the chicken broth and diced tomatoes with chilies, bringing the soup to a simmer. Let it cook for 10 minutes.
5. Add the fresh spinach and cook for an additional 3-5 minutes, until the spinach wilts down.
6. Return the chicken to the pot and stir in the shredded mozzarella cheese, allowing it to melt into the soup.
7. Taste and adjust seasoning with salt and pepper as needed.
8. Serve hot, garnished with additional spinach if desired.

This keto chicken taco soup with spinach and mushrooms is a great way to sneak in extra veggies while maintaining the rich, bold flavors of taco seasoning. The earthy mushrooms add depth to the soup, while the spinach provides a fresh, healthy touch.

With the addition of mozzarella cheese, this soup is both creamy and cheesy, making it an incredibly satisfying low-carb meal. It’s a perfect choice for anyone looking to get more greens into their diet without compromising on flavor.

Keto Chicken Taco Soup with Zucchini Noodles

This low-carb chicken taco soup is a fresh and creative take on the classic, featuring zucchini noodles in place of traditional pasta or rice.

The zucchini adds a slight crunch and takes on the bold taco seasoning beautifully, making this a hearty, keto-friendly soup that’s light yet filling.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 medium zucchinis, spiralized into noodles
• 1 cup shredded cheddar cheese
• ½ cup sour cream (for topping)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned. Remove the chicken and set aside.
2. Add the chopped onion and minced garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Pour in the chicken broth and diced tomatoes with chilies. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Add the zucchini noodles to the soup and cook for an additional 3-5 minutes, just until the zucchini noodles soften slightly.
6. Return the chicken to the pot and stir in the shredded cheddar cheese until it melts and creates a creamy texture.
7. Serve the soup hot, topped with a dollop of sour cream, fresh cilantro, and a squeeze of lime.

This keto chicken taco soup with zucchini noodles is a great way to incorporate more vegetables into your meals while keeping things low-carb. The zucchini noodles give the soup a satisfying texture that mimics traditional pasta without the carbs.

The taco seasoning adds the perfect amount of spice, while the creamy cheese and tangy sour cream make the soup rich and indulgent. It’s a healthy, hearty, and satisfying meal perfect for anyone on a keto diet.

Keto Chicken Taco Soup with Roasted Red Peppers

For a smokier, more complex flavor, this keto chicken taco soup includes roasted red peppers, which add a natural sweetness and depth to the broth.

Combined with the spiciness of taco seasoning and the richness of cream, this soup is a flavorful and comforting low-carb option.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 roasted red peppers (jarred or homemade), chopped
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until browned. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Add the roasted red peppers and taco seasoning, stirring to combine. Cook for 1-2 minutes to bloom the spices.
4. Pour in the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10-15 minutes.
5. Stir in the heavy cream and shredded mozzarella cheese, allowing the cheese to melt and the soup to become creamy.
6. Return the chicken to the pot and simmer for an additional 10 minutes.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime for extra brightness.

This keto chicken taco soup with roasted red peppers brings a smoky, slightly sweet flavor to the dish, elevating the taco seasoning and making every bite more complex and exciting. The creamy cheese and rich broth make the soup feel indulgent while keeping it low-carb and perfect for anyone on a keto diet.

The roasted peppers provide a unique twist that enhances the traditional taco flavor, making this soup a standout option for dinner.

Keto Chicken Taco Soup with Coconut Milk

This creamy, coconut-infused chicken taco soup adds a unique flavor profile with the natural sweetness of coconut milk.

It’s an exotic, low-carb soup that still keeps all the familiar taco seasoning flavors, making it an ideal option for those on a keto diet looking for something a little different.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup coconut milk (full-fat)
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Add the chicken broth and diced tomatoes with chilies to the pot. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Stir in the coconut milk, allowing it to blend smoothly into the soup, creating a rich and creamy texture.
6. Return the chicken to the pot and let it simmer for an additional 10 minutes.
7. Stir in the shredded cheddar cheese until it melts into the soup.
8. Serve the soup hot, topped with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with coconut milk offers a creamy and slightly sweet twist on the traditional taco soup. The coconut milk adds a luxurious texture and depth of flavor that complements the spiciness of the taco seasoning.

The cheddar cheese adds richness and indulgence, making this soup a comforting and satisfying low-carb option. The lime and cilantro garnish brightens the dish, creating a perfect balance of flavors in every bite. This soup is an exciting way to enjoy a classic taco-inspired dish with a refreshing, creamy twist.

Keto Chicken Taco Soup with Eggplant

This keto chicken taco soup incorporates eggplant for a unique texture and extra vegetables. The eggplant absorbs the taco seasoning, giving each bite an earthy flavor and a hearty consistency.

This is a great way to add fiber and nutrients while sticking to a low-carb diet.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 medium eggplant, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the diced eggplant, onion, and garlic. Cook until the eggplant is softened and slightly browned, about 5-7 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bring out the spices.
4. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10-15 minutes.
5. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
6. Return the chicken to the pot and simmer for another 10 minutes.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with eggplant is a great way to enjoy a heartier meal while sticking to low-carb guidelines. The eggplant adds a rich, satisfying texture to the soup, making it feel more substantial.

The taco seasoning gives the soup its signature spiciness, while the cheese and cream balance it out with a creamy, comforting finish. This dish is a perfect way to get in more veggies without sacrificing flavor.

Keto Chicken Taco Soup with Cauliflower and Jalapeños

This bold and spicy keto chicken taco soup is made even more flavorful with the addition of cauliflower, which takes on the taco seasoning beautifully.

The jalapeños add an extra kick of heat, making this soup the perfect choice for anyone who loves spicy food while keeping things low-carb.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 head of cauliflower, riced (or 1 bag of pre-riced cauliflower)
• 2-3 jalapeños, sliced (adjust based on spice preference)
• 1 cup shredded mozzarella cheese
• ½ cup sour cream (for topping)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bloom the spices.
4. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for about 10 minutes.
5. Stir in the riced cauliflower and jalapeños, simmering for another 5-7 minutes, until the cauliflower is tender.
6. Return the chicken to the pot and cook for another 5-10 minutes, allowing the flavors to meld.
7. Stir in the shredded mozzarella cheese until melted.
8. Serve the soup hot, topped with sour cream and fresh cilantro.

This keto chicken taco soup with cauliflower and jalapeños is bursting with flavor and spice. The cauliflower adds a satisfying texture, while the jalapeños give it an extra zing. The combination of taco seasoning and melted cheese creates a creamy, spicy base that pairs perfectly with the heat of the peppers.

This soup is ideal for anyone who loves a spicy, flavorful low-carb dish that’s both comforting and filling.

Keto Chicken Taco Soup with Bell Peppers and Spinach

This keto chicken taco soup features a colorful mix of bell peppers and spinach, offering a nutritious boost while maintaining all the classic taco flavors.

The bell peppers add sweetness and crunch, while the spinach brings in a fresh, leafy texture that balances out the richness of the soup.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Pour in the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10-15 minutes.
5. Add the fresh spinach and cook until wilted, about 3-5 minutes.
6. Return the chicken to the pot and simmer for an additional 5-10 minutes.
7. Stir in the shredded cheddar cheese until melted and well-combined.
8. Serve the soup hot, garnished with fresh cilantro.

This keto chicken taco soup with bell peppers and spinach offers a healthy, vibrant twist on the traditional recipe. The bell peppers bring both sweetness and color, while the spinach adds a fresh, green element that balances out the richness of the broth.

The melted cheese creates a creamy finish, making this soup filling and comforting. This version is perfect for those looking for a nutritious and flavorful low-carb meal that still delivers on taste.

Keto Chicken Taco Soup with Roasted Garlic and Leeks

This flavorful keto chicken taco soup introduces the subtle sweetness of roasted garlic and the delicate flavor of leeks.

These two ingredients enhance the richness of the taco seasoning, creating a soup that feels both hearty and sophisticated, yet still completely low-carb.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small leek, cleaned and chopped
• 2 heads of garlic, roasted
• 1 small onion, chopped
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 cup shredded Monterey Jack cheese
• Fresh parsley or cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes, until soft and fragrant. Once roasted, squeeze the garlic out of the cloves and set aside.
2. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove and set aside.
3. In the same pot, sauté the chopped leek, onion, and roasted garlic until softened, about 5-7 minutes.
4. Stir in the taco seasoning and cook for 1-2 minutes to release the flavors.
5. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10 minutes.
6. Stir in the heavy cream and shredded Monterey Jack cheese, allowing the cheese to melt into the soup.
7. Return the chicken to the pot and let it simmer for an additional 10 minutes.
8. Serve the soup hot, garnished with fresh parsley or cilantro.

The roasted garlic in this keto chicken taco soup gives it a deep, caramelized sweetness, which pairs perfectly with the mild flavor of leeks and the boldness of taco seasoning.

The cream and cheese add richness, making the soup a luxurious, comforting meal that’s still low-carb and perfect for a keto diet. This version is ideal for those looking for a more aromatic twist on a classic taco soup.

Keto Chicken Taco Soup with Avocado and Lime

A fresh and zesty twist on classic chicken taco soup, this version includes creamy avocado and a burst of citrus from lime.

The avocado adds healthy fats and a silky texture to the broth, while the lime juice brings a refreshing tang that brightens up the dish.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 avocado, diced
• Juice of 2 limes
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10-15 minutes.
5. Stir in the shredded cheddar cheese until melted and smooth.
6. Return the chicken to the pot and simmer for an additional 5-10 minutes.
7. Stir in the lime juice and add the diced avocado. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh cilantro.

This keto chicken taco soup with avocado and lime is a vibrant, refreshing take on a classic dish. The creamy avocado enriches the soup with healthy fats, making it incredibly satisfying, while the lime juice adds a punch of citrus that contrasts beautifully with the savory flavors.

It’s a perfect balance of creamy, tangy, and spicy — all in a low-carb, keto-friendly package. This soup is an ideal choice for those looking for a fresh, satisfying meal.

Keto Chicken Taco Soup with Almond Flour Tortilla Chips

This keto chicken taco soup is topped with crispy, homemade almond flour tortilla chips, giving the soup the classic crunch of tacos without the carbs.

The chips are baked to perfection, adding texture and flavor that takes this soup to the next level.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 2 tbsp almond flour (for the tortilla chips)
• 2 tbsp coconut flour (for the tortilla chips)
• 1 tbsp olive oil (for the tortilla chips)
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C). In a small bowl, combine almond flour, coconut flour, and a pinch of salt. Drizzle in olive oil and mix until the dough forms. Roll the dough out between two sheets of parchment paper and cut into small triangles.
2. Place the dough triangles on a baking sheet and bake for 10-12 minutes, until golden brown and crispy.
3. Meanwhile, heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned. Remove and set aside.
4. In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
5. Stir in the taco seasoning and cook for 1-2 minutes to bloom the spices.
6. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10-15 minutes.
7. Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
8. Return the chicken to the pot and simmer for another 10 minutes.
9. Serve the soup hot, topped with the crispy almond flour tortilla chips.

This keto chicken taco soup with almond flour tortilla chips is the perfect combination of creamy and crunchy. The homemade tortilla chips add a satisfying texture that’s usually missing from low-carb taco soups, while the rich, cheesy broth keeps the soup indulgent and comforting.

It’s a great choice for those who miss the crunch of traditional taco toppings but want to stick to their keto diet.

Keto Chicken Taco Soup with Broccoli Rice

This keto chicken taco soup features broccoli rice as a low-carb alternative to regular rice, giving the soup a nutritious and hearty base.

The broccoli rice absorbs the taco seasoning beautifully, making every spoonful flavorful and satisfying. This variation is perfect for those looking to boost their veggie intake while maintaining a keto-friendly diet.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken thighs, boneless and skinless, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups broccoli florets, riced (or 1 bag of pre-riced broccoli)
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bring out the flavors.
4. Add the chicken broth and diced tomatoes with chilies. Bring the mixture to a simmer and cook for 10-15 minutes.
5. Stir in the riced broccoli and simmer for an additional 5-7 minutes until the broccoli is tender.
6. Return the chicken to the pot and cook for another 5-10 minutes, allowing the flavors to combine.
7. Stir in the shredded cheddar cheese until it melts and creates a creamy texture.
8. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with broccoli rice is a great way to incorporate more vegetables into your meal while keeping it low-carb. The broccoli rice mimics the texture of traditional rice, making it a perfect substitute without the carbs.

The taco seasoning adds that familiar, comforting flavor, and the creamy cheese brings the soup together. This variation is ideal for anyone looking for a healthy, low-carb meal that still feels indulgent.

Keto Chicken Taco Soup with Cabbage and Salsa Verde

This zesty keto chicken taco soup uses cabbage as a crunchy, low-carb alternative to tortillas or other starches. The addition of salsa verde provides a tangy, vibrant kick, making the soup fresh and full of flavor.

This version is perfect for those looking for a flavorful, low-carb meal with a bit of a tangy twist.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup salsa verde
• 2 cups cabbage, shredded
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Add the chicken broth, diced tomatoes with chilies, and salsa verde. Bring to a simmer and cook for 10-15 minutes.
5. Stir in the shredded cabbage and cook for another 5-7 minutes until it softens.
6. Return the chicken to the pot and simmer for an additional 10 minutes.
7. Stir in the shredded Monterey Jack cheese until melted and the soup becomes creamy.
8. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with cabbage and salsa verde offers a tangy, vibrant flavor profile that elevates the classic taco soup. The shredded cabbage adds a nice crunch and texture, making the soup feel hearty without the carbs.

The salsa verde provides a refreshing burst of flavor, while the melted cheese adds a creamy finish. This dish is perfect for anyone looking for a tangy, low-carb soup with a bit of spice.

Keto Chicken Taco Soup with Butternut Squash and Spinach

This comforting keto chicken taco soup includes butternut squash as a sweet and nutritious addition, which pairs wonderfully with the spices from the taco seasoning.

The spinach brings a fresh, green element that balances out the sweetness of the squash, making this a well-rounded, hearty soup perfect for fall or winter.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups butternut squash, peeled and diced
• 2 cups fresh spinach, chopped
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Add the chicken broth, diced tomatoes with chilies, and butternut squash. Bring to a simmer and cook for 15-20 minutes, until the squash is tender.
5. Stir in the fresh spinach and cook until wilted, about 3-5 minutes.
6. Return the chicken to the pot and simmer for an additional 5-10 minutes.
7. Stir in the shredded cheddar cheese until melted and creamy.
8. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with butternut squash and spinach is a delicious, seasonal twist on the traditional taco soup. The sweet butternut squash contrasts beautifully with the savory taco seasoning, while the spinach adds a fresh, leafy texture.

The creamy cheese ties everything together, making this soup indulgent yet healthy. Perfect for anyone on a keto diet looking for a comforting and satisfying low-carb meal.

Keto Chicken Taco Soup with Zucchini Noodles

This keto chicken taco soup incorporates zucchini noodles as a low-carb, vegetable-packed alternative to traditional pasta or rice.

The zucchini noodles soak up the taco seasoning and broth, making each bite rich with flavor while keeping the dish light and low in carbs. It’s an excellent choice for those looking for a fresh, veggie-filled meal that still feels hearty.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 2 medium zucchinis, spiralized into noodles
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened, about 5 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
4. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10 minutes.
5. Stir in the zucchini noodles and cook for 5-7 minutes, until the zucchini softens but still retains some texture.
6. Return the chicken to the pot and simmer for another 5-10 minutes to combine the flavors.
7. Stir in the shredded cheddar cheese until melted and the soup becomes creamy.
8. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with zucchini noodles is a great way to enjoy a comforting, hearty soup while still keeping it low-carb. The zucchini noodles mimic traditional pasta, adding a nice texture and allowing the taco broth to infuse each noodle with flavor.

The melted cheese gives the soup a creamy richness, while the fresh cilantro and lime add a burst of freshness. This variation is perfect for those who want a veggie-packed, low-carb meal.

Keto Chicken Taco Soup with Mushrooms and Cream Cheese

This keto chicken taco soup gets an indulgent, creamy twist with the addition of cream cheese and mushrooms. The mushrooms add a rich, umami flavor that complements the taco seasoning, while the cream cheese creates a velvety, comforting broth.

It’s a great low-carb meal that feels decadent without the extra carbs.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup sliced mushrooms
• 4 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove the chicken and set aside.
2. In the same pot, sauté the chopped onion, garlic, and sliced mushrooms until softened and browned, about 7 minutes.
3. Stir in the taco seasoning and cook for 1-2 minutes to bloom the spices.
4. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10 minutes.
5. Stir in the softened cream cheese and shredded cheddar cheese, mixing until the soup becomes creamy and well-combined.
6. Return the chicken to the pot and simmer for an additional 10 minutes to meld the flavors together.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with mushrooms and cream cheese is a rich and creamy version of the classic dish. The mushrooms enhance the savory flavor of the taco seasoning, while the cream cheese creates a velvety, indulgent texture.

The shredded cheddar cheese gives the soup a cheesy finish, making it feel both comforting and luxurious. This version is perfect for those who want a satisfying, creamy low-carb soup.

Keto Chicken Taco Soup with Spaghetti Squash

This keto chicken taco soup is made heartier with the addition of spaghetti squash, a perfect low-carb substitute for noodles or rice.

The squash soaks up the flavorful taco broth, adding a delicate texture to the soup while keeping it light and keto-friendly. It’s a great way to enjoy a filling and nutritious meal without the carbs.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 medium spaghetti squash, roasted and shredded
• 1 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half, remove the seeds, and drizzle with olive oil. Roast the squash for 40-45 minutes until the flesh is tender and easily shredded with a fork.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the diced chicken breast and cook until browned. Remove and set aside.
3. In the same pot, sauté the chopped onion and garlic until softened, about 5 minutes.
4. Stir in the taco seasoning and cook for 1-2 minutes to release the spices.
5. Add the chicken broth and diced tomatoes with chilies. Bring to a simmer and cook for 10 minutes.
6. Shred the roasted spaghetti squash with a fork and add it to the pot, simmering for another 5-7 minutes.
7. Return the chicken to the pot and cook for an additional 5-10 minutes to blend the flavors.
8. Stir in the shredded Monterey Jack cheese until melted and creamy.
9. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime.

This keto chicken taco soup with spaghetti squash offers a perfect low-carb alternative to traditional pasta or rice. The spaghetti squash adds a light, noodle-like texture, soaking up the delicious taco broth and seasoning. The melted cheese and fresh cilantro bring a creamy, fresh finish to the soup, making it both filling and flavorful.

This variation is a great choice for anyone looking to keep their meal low-carb while still enjoying a hearty and satisfying dish.

Keto Chicken Taco Soup with Cauliflower Cream Base

This luxurious keto chicken taco soup uses a pureed cauliflower base to create a thick, creamy texture—without relying on heavy cream or flour.

The cauliflower adds a mild, nutty flavor that blends beautifully with the bold taco spices, creating a wholesome, satisfying, low-carb soup.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• ½ head cauliflower, cut into florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded pepper jack cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until fork-tender, then blend with 1 cup of chicken broth until smooth and creamy. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the diced chicken and cook until browned, then remove and set aside.
3. In the same pot, sauté the chopped onion and garlic until softened.
4. Stir in taco seasoning and cook for 1-2 minutes to develop the flavor.
5. Add the remaining chicken broth and diced tomatoes. Bring to a simmer.
6. Stir in the cauliflower puree and simmer for 5 minutes to thicken the soup.
7. Return the chicken to the pot and cook for another 10 minutes.
8. Stir in shredded pepper jack cheese until melted and smooth.
9. Serve hot with fresh cilantro and lime juice.

This cauliflower-based keto taco soup is a brilliant option for anyone wanting to avoid dairy-heavy bases or simply add more veggies.

It’s rich and creamy, yet surprisingly light. The cauliflower adds volume and fiber, while still keeping it keto and deeply satisfying.

Keto Chicken Taco Soup with Fire-Roasted Tomatoes and Chipotle

If you’re craving bold, smoky flavors, this keto chicken taco soup featuring fire-roasted tomatoes and chipotle is the one.

It’s got just the right amount of heat, enhanced by smoky undertones from the chipotle, making every spoonful a flavor bomb.

Ingredients:

• 1 tbsp avocado oil
• 1 lb chicken thighs, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) fire-roasted diced tomatoes
• ½ cup heavy cream
• 1 cup shredded Mexican cheese blend
• Fresh avocado slices (for topping)
• Cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a large pot. Sauté diced chicken thighs until browned. Remove and set aside.
2. In the same pot, cook the chopped onion, garlic, and chipotle pepper until fragrant.
3. Add taco seasoning, stir well, and cook for 1 minute.
4. Pour in chicken broth and fire-roasted tomatoes. Bring to a simmer.
5. Stir in heavy cream and shredded cheese until fully melted and incorporated.
6. Return the chicken to the pot and let simmer for 10 minutes.
7. Taste and adjust salt and pepper if needed.
8. Serve hot, topped with avocado slices and fresh cilantro.

This smoky chipotle version adds a fiery twist to traditional keto chicken taco soup.

It’s bold, creamy, and incredibly flavorful—the perfect meal when you want something that feels both comforting and exciting. Great for spice lovers!

Keto Chicken Taco Soup with Eggplant and Bell Pepper

For a veggie-forward twist, this keto chicken taco soup includes diced eggplant and colorful bell peppers.

These vegetables add depth, fiber, and subtle sweetness that balances the spice of taco seasoning, all while keeping the carb count low.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, diced
• 1 small eggplant, peeled and diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup sour cream
• 1 cup shredded cheddar cheese
• Chopped green onions and cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown the chicken, then remove and set aside.
2. In the same pot, sauté onion, garlic, eggplant, and bell peppers until softened.
3. Stir in taco seasoning and cook for 1-2 minutes.
4. Add chicken broth and diced tomatoes, and bring to a simmer.
5. Return the chicken to the pot and cook for 10 minutes.
6. Stir in sour cream and shredded cheddar cheese until creamy.
7. Season with salt and pepper to taste.
8. Serve garnished with green onions and cilantro.

This colorful, veggie-loaded version of keto chicken taco soup is perfect when you want to pack in flavor and nutrients.

The eggplant adds a silky texture, while bell peppers offer color and crunch. It’s hearty, comforting, and keto all the way.

Keto Chicken Taco Soup with Roasted Red Peppers and Smoked Paprika

This smoky, savory version of keto chicken taco soup gets a gourmet upgrade with roasted red peppers and smoked paprika.

These ingredients bring a deep, slightly sweet and smoky flavor that pairs perfectly with tender chicken and taco seasoning, creating a rich and vibrant soup with a Mediterranean flair—all while keeping it low-carb.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken breast or thighs, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 roasted red peppers, chopped (jarred or homemade)
• 1 tsp smoked paprika
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• Fresh parsley or cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft. Add roasted red peppers and cook for 2-3 minutes.
3. Stir in smoked paprika and taco seasoning. Cook for 1-2 minutes to toast the spices.
4. Add chicken broth and diced tomatoes. Bring to a simmer.
5. Stir in heavy cream and mozzarella until melted and creamy.
6. Return the chicken to the pot and simmer for another 10 minutes.
7. Adjust seasoning with salt and pepper. Garnish with parsley or cilantro.

This version is bold, velvety, and perfect for those who love a smoky, rich flavor in their soup.

Roasted red peppers and smoked paprika take it to a new level while keeping it totally keto-approved and satisfying.

Keto Chicken Taco Soup with Coconut Milk and Lime

This unique take on keto chicken taco soup infuses the dish with tropical flair using coconut milk and fresh lime juice.

The result is a creamy, tangy, and slightly sweet soup with just the right hint of heat and spice. It’s dairy-free, low-carb, and full of bright, vibrant flavor.

Ingredients:

• 1 tbsp coconut oil
• 1 lb chicken breast, shredded or diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 1 tsp cumin
• 4 cups chicken broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 can (10 oz) diced tomatoes with green chilies
• Juice of 1 lime
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat coconut oil over medium heat. Cook chicken until golden and set aside.
2. Sauté onion and garlic in the same pot until translucent.
3. Stir in taco seasoning and cumin. Cook for 1 minute.
4. Add chicken broth, coconut milk, and diced tomatoes. Stir and bring to a simmer.
5. Add chicken back to the pot and cook for 10–15 minutes.
6. Stir in lime juice and season to taste.
7. Serve garnished with fresh cilantro.

The creamy coconut milk paired with tangy lime offers a refreshing twist to traditional taco soup.

This variation is especially great for dairy-free keto dieters, delivering big flavor without any cheese or cream—while keeping it filling and nutrient-dense.

Keto Chicken Taco Soup with Jalapeño and Avocado

For a zesty, spicy, and ultra-fresh variation, this keto chicken taco soup highlights jalapeño peppers and creamy avocado.

The jalapeños bring the heat, while avocado cools things down with its rich, buttery texture. This soup is bold and balanced, perfect for spice lovers on a keto diet.

Ingredients:

• 1 tbsp avocado oil
• 1 lb chicken breast, diced
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade)
• 4 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilies
• ½ cup heavy cream
• 1 avocado, diced (plus extra for garnish)
• ½ cup shredded cheddar cheese
• Fresh lime juice and cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a large pot. Cook chicken until browned. Remove and set aside.
2. Sauté onion, garlic, and jalapeño until softened and aromatic.
3. Add taco seasoning, then stir in chicken broth and diced tomatoes. Bring to a boil.
4. Reduce heat and add heavy cream and cheddar cheese, stirring until melted.
5. Return chicken to the pot and simmer for 10 minutes.
6. Stir in diced avocado and remove from heat.
7. Serve hot, topped with extra avocado, lime juice, and cilantro.

This soup delivers an exciting balance of creamy, spicy, and fresh.

Jalapeño adds just the right kick, while avocado adds healthy fats and a silky texture. It’s a bold, keto-friendly comfort meal you’ll want to make again and again.