Creamy Chicken Taco Soup Ingredients
We use our Instant Pot at least once a week, so when I try to find new recipes, I’m looking for keto low carb meals made with ingredients I have on hand all the time. This creamy taco chicken soup is a new favorite, and all the ingredients are in my fridge / pantry as we speak! It’s also soup. Who doesn’t love a good, rich, creamy soup!?
I’m all for recipes where I can throw everything in the Instant Pot, turn it on and once it’s done it’s pretty much ready to serve. I think they used to say “set it and forget it” – but since it’s a pressure cooker, I’ve still got one ear to the kitchen in case… oh gosh, nothing’s ever gone wrong!
Here are a few other Linneyville Instant Pot chicken recipes!
Can you use an Immersion Blender?
Yes! Once the chicken is removed, break out the immersion blender. It’s my favorite way to blend – my stand blender is broken and I honestly haven’t missed it :)
My immersion blender creams the soup so nicely. This soup doesn’t thicken too much right away, but I’ve found leftovers are much thicker, and therefore better. It’s one soup that definitely is better the next day, which makes it perfect for meal prep.
Ladle it up. I added some extra canned tomatoes after it cooked to add some texture to the soup. Remember, if you do add any veggies later to adjust the macros. The brands matter as well as they can all be different. I use full fat cream cheese to make it keto friendly – if you use a light cream cheese make sure you adjust your macros.
Sprinkle some extra taco seasoning to make it pretty. Don’t we all deserve pretty, especially when we made it! Creamy chicken taco soup – I can eat it all day!
Can’t make it now?
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My Favorite Keto Products:
- 2 8oz packages cream cheese
- 7 cups organic chicken stock
- 1 lb chicken breasts
- 1 cup chopped tomato (canned or fresh)
- 3 Tbs taco seasoning
- Add all ingredients to the instant pot. We used fresh (not frozen) chicken.
- Set the instant pot to Manual for 17 minutes
- Quick release
- Pull the chicken out and shred
- Using an immersion blender, mix the stock, cream cheese , tomatoes and spices.
- Add shredded chicken back into the pot and stir.
Add another 10-15 minutes for frozen chicken
Serving Size12 cups
Amount Per ServingCalories 254 Total Fat 16g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 6g Cholesterol 75mg Sodium 502mg Carbohydrates 9g Fiber 0g Sugar 4g Protein 18g