Low Carb Taco Soup – Keto Friendly

This Low Carb Taco Soup is a delicious, light, keto friendly meal with all that wonderful taco flavor we all love!

Low Carb Taco Soup - Keto Friendly

Finally! I was able to summon up all the sipag I have in my body to start execising again. After so many months without work out and eating up sweets and being so lazy in the morning — today, I hauled ass and did a 30-minute work out.

I figured it’s about time because I’ve been feeling sluggish and even more lazy. I needed more energy during the day. Aside from that, school will start next month and I will need all the energy that I can get. Of course, the keto diet is working but I get stressed with peanutbutter when he gets envious everytime Ykaie eats rice…LOL! He feels so deprived and kawawa.

Low Carb Taco Soup - Keto Friendly

Anyway, I made a pot of this Low Carb Taco Soup over the week for freezing. I know it’s still Summer and it’s really hot but we love soup for breakfast and dinner. This makes life easier for us because we just have to get a serving from the freezer and re-heat whenever we want soup.

Making this Low Carb Taco Soup is actually really easy because I just took my Healthier Taco Soup recipe and removed all the carbs. Then I replaced the ground beef with ground chicken. It still tastes really good and satisfies your soup cravings.


Low Carb Taco Soup – Keto Friendly

  • Author: Peachy Adarne


  • 2 tbsp olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 500g ground chicken
  • 1 (14 oz) can diced tomatoes
  • 4 cups chicken broth OR 1 chicken broth cube dissolved in 4 Cups water
  • 1/2 packet taco seasoning (or 1 packet depending on how strong you want the taco flavor)
  • 1 cup chopped celery
  • ½ block of cream cheese
  • salt and pepper to taste
  • spring onions and grated cheese for garnish


  1. Heat olive oil in a pot and sauté onions and garlic until onion becomes translucent.
  2. Add ground chicken and cook until brown.
  3. Add taco seasoning, diced tomato, celery, and chicken broth.
  4. Mix well and bring to a boil. Turn heat to low and simmer for 15- 20 minutes.
  5. Add the cream cheese. Mix well and simmer until cream cheese has melted.
  6. Seasonw ith salt and pepper to taste.
  7. Serve with chopped spring onions and grated cheddar cheese on top.


[foodie-nl id=”29079″]
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?

Share a photo and tag me @thepeachkitchen — I can't wait to see what you've made!

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

Never miss a recipe

Get updates on your inbox, 100% spam-free
You May Also Like

13 Responses

  1. Do you have nutrition values for this soup? We made it and like it but would like to track carbs, calories, protein, fat.

  2. Perfect for the gloomy weather and most importantly is the health benefit of a low carb soup. Two thumbs-up mommy Peach more delicious and healthy foods and recipes to come. ???

  3. This sounds great to add for this coming holidays. I haven’t tried making a soup for Christmas eve. Thanks for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook