Creamy Queso Soup (with shrimp)Saute 1/2 C chopped onions, 1/2 C chopped celery, 6 cloves chopped garlic in 1 stick real butter. Salt, pepper, dill and cilantro, to taste.Dissolve mix in 1 cup warm water, stir in 1 cup of milk. Add to melted butter mixture. Stir. Add 5 cups of water. Bring to boil stirring often. Reduce heat to medium to thicken. Add 16 oz sour cream. Simmer and stir often. Add red pepper flakes, to taste. Stir in 1/2 can of rotel tomatoes and green chilies. Save rest for individual topping. Stir in 1 cup of any white cheese (I used sharp white cheddar, I forgot to buy queso or any mexican cheese). Save 1 cup of cheese for topping. Heat back to warm and well blended. You could add in here, grilled chicken or shrimp. I sauteed 12oz shrimp, seasoned with lemon juice, salt, pepper and old bay seasoning, and let people add their own.Also sliced a loaf of french bread, brushed with melted butter and toasted in oven.
I first saute my chopped green peppers and onions in the Instant Pot on the saute function. I love that I can saute in the same pot that I cook this soup under pressure to minimize the number of dirty dishes.
When you saute the green peppers and onions, it will cause brown bits to stick to the bottom of the inner pot of the Instant Pot. You have to deglaze the pan. Otherwise, it might not come to pressure. To do this, while the saute function is still turned on, pour about 1/4 cup chicken broth in the pan and scrape the bits off the bottom with a wooden spoon. They are incredibly flavorful and will add more taste to this delicious Easy Chicken Taco Soup keto recipe.
Add the chicken and all other ingredients except the cream cheese into your pot to make the Instant Pot Keto Chicken Taco Soup. With little ones underfoot, it makes me one happy mama when I can dump all the ingredients into the pot at one time. Prep time is so easy and clean up is a breeze when using the Instant Pot. When you pressure cook this low carb chicken taco soup, it will taste like it has been simmering for hours.
While I have a recipe for Homemade Keto Taco Seasoning that you could use in this recipe, I prefer to add the individual spices listed on the recipe card. I use the store-bought dry ranch seasoning packet but, if you prefer, you can find a homemade recipe on Pinterest.
Once this keto-friendly soup is done, you can remove the chicken and shred it into chunks. I like to shred mine in different sizes from larger pieces of chicken to smaller shreds for added texture. I don’t add the cream cheese until after the soup has pressure cooked as dairy products often break down in the Instant Pot. The cream cheese makes this Creamy Chicken Taco Soup rich and full of incredible flavor.
Pro Tip: While I usually shred my chicken with two forks, many use a mixer for convenience. If you are in a time pinch, the mixer might be the quickest choice, but keep in mind it will shred all the chicken finely so you will miss out on the texture of having some bigger chicken chunks.
VARIATIONS TO THE RECIPE FOR CHICKEN TACO SOUP:
Use chicken tenderloins instead of chicken breasts – I tested the recipe with tenderloins because my grocery store was out of chicken breasts. I cooked them on high pressure for eight minutes, then did a quick release after five minutes.
Double the cream cheese to make a Creamy Chicken Tortilla Soup.
Swap out the chicken for 1.5 pounds of ground beef or turkey for the chicken. If using ground beef, I would also use beef broth instead of chicken broth.
If you don’t follow a ketogenic diet, you can add black beans or pinto beans and/or corn.
You can also cook this in the Crock-pot, but make sure to add the cream cheese at the end. I have included cooking instructions for crock-pot chicken taco soup in the recipe card.
I made my Taco Chaffle recipe and cut the chaffles in strips and garnished the soup with them along with a mixture of white and mild cheddar cheese.
TOPPINGS FOR EASY KETO TACO SOUP RECIPE:
Shredded Cheese (I used mild cheddar and white cheddar)
Jalapenos
Sour Cream
Sliced Taco Chaffles
Cilantro
Avacado
Make a taco chaffle and cut in small strips to enjoy with the Chicken Taco Soup instead of tortillas
She browns sage sausage and then adds it to beef broth and butternut squash soup. Then she sweats onions in the sausage pan, adding it after to her broth pot. Then she stirs in a can of fire-roasted diced tomatoes and diced potatoes. Finally, she adds a 1/2 head of cabbage. She pours that into bowls over already-cooked noodles. And adds pepper to taste.
