Low Carb Taco Soup (Keto!)

 

Low carb taco soup is a fantastic Mexican chicken dish for the whole family! Full of veggies and delicious seasoning, it’ll be a miracle if you have any leftovers!

Ingredients:

• ▢2 Tablespoons Mild Tasting Oil (see notes below)
• ▢1 Yellow Onion chopped
• ▢1 Red Bell Pepper ribbed/seeds removed, chopped
• ▢1 Jalapeno ribbed/seeds removed, minced
• ▢1 Tablespoon Garlic minced
• ▢1/2 Teaspoon Kosher Salt
• ▢1/2 Teaspoon Pepper
• ▢4 Tablespoons Low Carb Taco Seasoning* or taco seasoning without added sugar
• ▢2 Teaspoons Oregano fresh
• ▢1 14.5 Oz Can Petite Diced Tomatoes With The Juice
• ▢1 16 Ounce Jar Salsa With The Juice
• ▢2 14.5 Oz Cans Chicken Broth
• ▢2 Cups Chicken cooked + shredded
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          Optional Toppings:

• ▢Pepper Jack or Cheddar Cheese shredded
• ▢Sour Cream
• ▢Avocado
• ▢Fresh Cilantro chopped
• ▢Jalapeno

• Instructions:

  • In a large pot over medium heat, heat 2 tablespoons vegetable oil until shimmering.
  • Add 1 chopped yellow onion,1 ribbed/seeds removed, chopped red bell pepper and 1 jalapeno until softened — about 7 minutes.
  • Add 1 tablespoon minced garlic and continue to saute for about 1 minute, or until garlic is fragrant.
  • Add all ingredients except chicken and bring to a boil, then reduce the heat and simmer gently and uncovered for 30-40 minutes.
  • Once the soup has reached your desired consistency, add the chicken and continue to simmer until it’s heated throughout.
  • Ladle the soup into individual bowls and top with suggested toppings. Enjoy!
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