Low Carb Taco Soup

This low carb chicken taco soup recipe can be made in a pressure cooker or slow cooker. The broth is bursting with flavor and makes such a tasty soup.

INGREDIENTS

• 1 pound chicken breasts
• 1/2 cup diced onion
• 4 cloves garlic minced
• 1 tablespoon chipotles in adobo sauce minced
• 1 tablespoon cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon salt
• 2 tablespoons lemon juice
• 1 tablespoon lime juice
• 2 cups chicken broth
• 8 ounces cream cheese
• ½ cup chopped cilantro

INSTRUCTIONS

Instant Pot Method

1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to an Instant Pot.
2. Cover, turn vent to sealing, and cook on high pressure for 18 minutes.
3. Allow pressure to release naturally, about 10 minutes, before removing the lid.
4. Remove chicken from pot and shred with two forks. 
5. Turn the Instant Pot to saute and add the cream cheese. Whisk constantly until the cream cheese is fully melted and incorporated. 
6. Turn Instant Pot off and return chicken to the pot. Add the cilantro and stir well to combine.
7. Serve immediately

Slow Cooker Method

1. Add the chicken, onion, garlic, chipotles, cumin, chili powder, paprika, salt, lemon juice, lime juice, and chicken broth to a low cooker.
2. Cover and cook on low for 4 hours.
3. Remove chicken from pot and shred with two forks.
4. Add the cream cheese to the slow cooker and whisk constantly until the cream cheese is fully melted and incorporated. 
5. Return chicken to the slow cooker and add the cilantro. Stir well to combine.
6. Serve immediately.