The other night it was time to figure out what was for dinner, I had a couple chicken breasts thawed and needed something quick, but obviously also low carb (keto actually) and sugarfree. I was craving sour cream and avocado so chicken taco's came to mind... and made with extra broth, was the perfect soup.
If you want to use taco seasoning from a packet - go ahead! I do sometimes, other times I just throw together a bunch of seasonings. This time I did the seasonings but you get the same results (or similar, depending on the amount of spice you use) by using store bought.
Fast and Easy Chicken Taco Soup
Boneless, skinless chicken breasts (I used 4 small breasts)
2 cups chicken stock (I use 2 cups water with 2 1/2 teaspoons chicken boullion
If you have leftover salsa to use up - you can add up to a cup of salsa if you wish
1 t fresh, minced or chopped garlic
1 T chili powder
2 t paprika
2 t sea salt
1 t black pepper
1 1/2 t cumin
1/2 t onion powder
1/2 t oregano
1/4 - 1/2 t cayenne pepper, according to your own taste
Put everything in your instant pot, seal, and set it to manually cook for 10 minutes. If your chicken breasts are still frozen when you put them in, do 20. You can quick release when it's finished, and use two forks to pull the chicken apart and start to shred it into bite sized pieces. Add a dash of lime juice if you wish. Then ladle into bowls and serve with;
Shredded cheddar
Sour cream
Avocado slices
Cilantro
This can be made in your slow cooker or crock pot too! Just cook on high for about 3 hours or low for about 6 - shred and serve.
