It’s flu season once again and sadly, it also coincided with the rise of Coronavirus cases due to the Omicron variant. While many people claim that vaccinated people may just experience flu-like symptoms and get better right away, it is still a disturbing situation. You also have to admit that it is pretty chilly and a lot of people are getting sick. Which brings me to this Keto Chicken Soup that adds a kick of spice and heat to make you feel better.
Chicken soup is the ultimate pick-me-up when you’re feeling under the weather. With the therapeutic properties of warm soup plus the nutrients in chicken, it really makes one feel better. This Keto Chicken Taco Soup is a combination of Grandma’s familiar chicken soup with a splash of Mexican flavors. A unique blend of flavors that will surely make your chilly nights warmer.
The addition of cheese and tortilla strips also make it a complete meal by itself. You can even make this ahead and store it in the freezer, sans the cheese and tortillas, and reheat it as needed. This is also a great house-warming welcome present to your neighbor who just moved in or a friend or family member who’s down in the blues.
This Keto Chicken Taco Soup is also the answer to your Mexican cravings and the solution to leftover chicken sitting in your fridge. I admit, when I first tasted this dish, I was wondering why I hadn’t tried it before.
Anyway, I hope you will like this dish as much as I did. If you’re looking for more soups to warm your chilly nights or make you feel better, you can also try our Broccoli Cheddar Soup. Don’t forget to share this recipe with your friends!
Keto Chicken Taco Soup
- 1 white onion finely chopped
- 1 16-oz can chili beans
- 1 15-oz can black beans rinsed and drained
- 1 15-oz can whole kernel corn drained
- 1 8-oz can tomato sauce
- 2 14.5-oz cans diced tomatoes with green chilis
- 1 1.25 oz package taco seasoning
- 3 chicken breasts or rotisserie chicken skinless, boneless
- Sautee the onions until translucent.
- Stir in the diced tomatoes. tomato sauce, black beans, corn, and taco seasoning.
- Add the chicken breasts to the mixture and cook for 30 minutes until the chicken is tender.
- Turn off heat and remove the chicken. Shred the chicken breasts then return it to the tomato mixture.
- Turn on heat and simmer until heated through. Add water to thin the soup as desired.
- Serve with shredded cheese, tortilla strips, and sour cream.