Serve a bowl of chicken taco soup made in the Instant Pot for a delicious and easy low-carb dinner made in 30 minutes!
The beauty of this easy taco soup recipe is that your choice of vegetables can make this a low carb/keto soup. If you can’t find a frozen soup mix near you, then just use whatever combination of veggies you want. A bag of frozen vegetables are perfect and you probably have them in your freezer.
Not every day is a fancy cooking day, and on the days when you just can’t even, I find this 4 ingredient chicken taco soup recipe to be very handy.
Best of all, this is an easy pantry/freezer supper that requires very little pre-planning. This easy taco soup recipe is ready in 30 minutes. It makes the perfect busy weeknight meal. It is perfect for when the weather cools down, or even if you want to switch up your taco night. Serve a soup instead!
What is in Instant Pot Chicken Taco Soup
The wonderful thing is that you can use whatever frozen vegetables you have in the house, and best of all, you don’t even need to defrost them. Throw them in the pressure cooker as is, add in chicken, water, and taco seasoning and you’re good to go. Finish up with a little evaporated milk, and you have a savory, well-spiced, creamy soup ready in minutes.
If you want to use fresh vegetables, you will need to cut the chicken very small, and layer with the chicken at the bottom, the fresh veggies on top. Then, only cook for 3-4 minutes.
Watch the Video on How To Make Instant Pot Chicken Taco Soup
How To Make Chicken Taco Soup
I’ve provided step by step instructions so you can also enjoy my chicken taco soup recipe.
Step 1: Chop the skinless boneless chicken thighs into bite-sized pieces.
Step 2: Place the chicken into the inner liner of your Instant Pot.
Step 3: Add the frozen vegetable mix and 3 cups of water to the chicken.
Step 4: Add 2 tablespoons of Taco Seasoning.
Step 5: Close the lid and turn the knob to Sealing. Set the pressure cooker at HP for 10 minutes. Once it is done, allow the IP to rest undisturbed for 10 minutes. Then, release all remaining pressure.
Step 6: Stir in the evaporated milk or substitute.
Step 7: Add cheese if using and stir.
Step 8: Taste and add salt if needed before serving.
What To Serve With Chicken Taco Soup
Add some keto cheese biscuits or some ready-made rolls, and you’re ready to go for some dipping action. Toppings for Mexican Soup can be anything. You can go crazy here. Anything you have laying around and need to use up.
Cilantro, sour cream, fresh salsa, and taco sauce are some of my favorites.
Stovetop and Slow Cooker Instructions
You can make it on the stovetop, or the slow cooker. If you are making it on the stovetop, I would make it in one pot.
Combine all the ingredients in a large soup pot, bring it to a low simmer, and let it bubble away for 20 minutes. Then add the evaporated milk and cheese. Turn the heat down to low, and cook a few minutes longer until creamy.
If you make it on the stovetop, you want to allow the flavors to develop, so once it’s fully cooked, turn the heat down to low, and let it lightly bubble so the flavors can blend together. You can, of course, eat it when the chicken is fully cooked. The leftovers will be even tastier.
If you have a slow cooker, the technique is the same. Layer the chicken, water, and Mexican spices in the bottom, cover and cook on high for 4 hours, or low 8 hours. Add the evaporated milk and cheese the last half hour of the cooking time to get a creamy spicy soup.
Tips and Tricks
- For lower carb veggies that will do well in here, I’d recommend kabocha squash, cauliflower, and hardy greens such as kale or collard greens.
- Switch out the evaporated milk with heavy cream or half and half.
- Do not add the evaporated milk to the initial cooking. Milk separates under pressure and you will have a curdled mess. Add it after cooking as I have shown.
- If you keep kosher or are dairy free, you can use coconut milk instead.
- Note that I have not asked for salt in the main recipe. This is because Taco seasonings vary is how much salt they contain.
- Taste the soup after you’ve added everything including the milk, and then you can add salt if needed.
More Of OurBest Taco Recipes
- Tacos de Alambre
- Low Carb Taco Stuffed Peppers
- Low Carb Taco Chile Relleno Casserole
- Keto Easy Taco Dip
- Baked Chicken Tacos
- Buffalo Chicken Tacos
Another fantastic Mexican soup recipe is my Caldo de Pollo ! It’s a deliciously warming soup that’s bursting with Mexican flavors!
Instant Pot Chicken Taco Soup
Equipment
- Instant Pot
Ingredients
- ▢ 1 pound boneless skinless chicken thighs , cut into bite sized pieces
- ▢ 1 10 oz Frozen Soup Mix
- ▢ 3 cups Water
- ▢ 2 TBS Taco Seasoning
- ▢ 4-6 oz Evaporated Milk
- ▢ Kosher Salt , to taste
- ▢ 1/2 cup shredded Mexican cheese blend , optional
Instructions
- Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.
- Add frozen soup blend (frozen veggies), water, and taco seasoning.
- Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.
- At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.
- Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.
- Taste and add salt if needed before serving.
Watch The Video
- For lower-carb veggies that will do well in here, I’d recommend kabocha squash, cauliflower, and hardy greens such as kale or collard greens.
- Switch out the evaporated milk with heavy cream or half and half.
- Do not add the evaporated milk to the initial cooking. Milk separates under pressure and you will have a curdled mess. Add it after cooking as I have shown.
- If you keep kosher or are dairy-free, you can use coconut milk instead.
- Note that I have not asked for salt in the main recipe. This is because Taco seasonings vary is how much salt they contain.
- Taste the soup after you’ve added everything including the milk, and then you can add salt if needed.
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Instant Pot Chicken Taco Soup
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite sized pieces
- 1 10 oz Frozen Soup Mix
- 3 cups Water
- 2 TBS Taco Seasoning
- 4-6 oz Evaporated Milk
- Kosher Salt to taste
- 1/2 cup shredded Mexican cheese blend optional
Instructions
Place the cut boneless chicken thighs into the inner liner of your Instant Pot or Pressure Cooker.
Add frozen soup blend (frozen veggies), water, and taco seasoning.
Close the lid and turn the knob to Sealing. Set at high pressure for 10 minutes.
At the end of the cooking cycle, allow the pot to rest undisturbed for 10 minutes. Then release all remaining pressure.
Stir in the evaporated milk (or milk substitute). Add cheese if using and stir.
Taste and add salt if needed before serving.
For lower-carb veggies that will do well in here, I’d recommend kabocha squash, cauliflower, and hardy greens such as kale or collard greens.
Switch out the evaporated milk with heavy cream or half and half.
Do not add the evaporated milk to the initial cooking. Milk separates under pressure and you will have a curdled mess. Add it after cooking as I have shown.
If you keep kosher or are dairy-free, you can use coconut milk instead.
Note that I have not asked for salt in the main recipe. This is because Taco seasonings vary is how much salt they contain.
Taste the soup after you’ve added everything including the milk, and then you can add salt if needed.
Instant Pot Chicken Taco Soup https://twosleevers.com/instant-pot-chicken-taco-soup/
Keto Chicken Parmesan is a low carb take on a classic Italian favorite. A crispy, flavorful air-fried chicken breast covered in melty cheese resting on a bed of low carb marinara sauce is the perfect high protein meal to tantalize your tastebuds.
Why You Have To Try This Recipe
- Fast. A homemade Keto Chicken Parmesan made in under 30 minutes with the help of your air fryer.
- Flavorful. A well-seasoned breading layered on top of juicy chicken tenderloin rested in a robust tomato sauce.
- High Protein . This dish packs a whopping grams of protein per serving.
- Low Carb . The perfect filling comfort dish that has an unbelievable 8 net carbs per serving.
Is Parmesan Keto Friendly?
Yes! Parmesan cheese is wonderfully flavorful and keto-friendly . With only 4 net carbs per cup, you can indulge without putting your daily macros in jeopardy. This Keto Chicken Parmesan recipe only calls for 1/2 of a cup total spread among 4 servings, so the net carbs from the cheese alone are very minimal.
How Many Carbs Are In Chicken Parmesan?
Traditional Chicken Parmesan can have anywhere from 35 to 60 carbs per serving! That may not be an astronomical amount for someone that isn’t living a low carb lifestyle, but for someone that is trying to stay at or below 20 net carbs a day, it can be a dish that doesn’t meet your dietary goals.
This Keto Chicken Parmesan has only 8 net carbs per serving, so you can have the dish you are craving without sacrificing your goals.
Ingredients You’ll Need
For The Chicken
- Chicken Tenderloins - If you prefer a thinner piece of chicken, you can use a meat tenderizer to pound the tenderloin thinner.
- Eggs - These work as glue to adhere the breading to the chicken.
- Almond Flour - A low carb alternative to all purpose flour.
- Parmesan Cheese - The kind in the green shaker bottle, nothing fancy.
- Salt
- Pepper
- Garlic Powder - Layering garlic in both the breading in the chicken and in the homemade marinara sauce makes for a tasty bite.
- Oregano
How To Make Keto Chicken Parmesan
While there are several steps involved in making this recipe, it is still done from start to finish in under 30 minutes. You can definitely taste the love in the dish.
To Make The Chicken
- Scramble an egg in a large bowl.
- In a ziptop bag, mix the almond flour, parmesan cheese, salt, pepper, and seasonings.
- Spray your air fryer basket with oil.
- Dip each tender in the egg and place it on the plate until all the tenders have been dipped.
- Place the chicken tenders inside the zip-top bag and shake it up. Ensure the tenders are well covered in the almond mixture.
- Place the coated chicken tenders in the air fryer basket.
- Spray the tenders with oil.
- Cook at 350F for 10 minutes, or until the inside registers 165F.
- Place the mozzarella cheese on top of the chicken. Raise the temperature to 400F for 3 minutes to brown the crust.
- Serve the cheese-covered chicken tenderloins over a bed of low carb marinara sauce and enjoy.
To Make The Sauce
- Warm the sauce on the stovetop or in the microwave. Serve under the cheese-covered chicken tenderloins.
Tips And Tricks
- Double check the labels. Always read the label on your marinara sauce to ensure there are no hidden added sugars.
- Skip the double dip. If you are familiar with frying chicken, you may be tempted to try double dipping these chicken tenders in the batter to give them additional crisp. Don’t. The batter becomes too heavy and doesn’t cook evenly.
- Avoid the crowd. No, I’m not talking about people. I’m talking about the chicken. Ensure there is enough room in the air fryer basket for airflow between the chicken tenders. Depending on the size of your chicken pieces, you may need to cook it in two batches.
What To Serve With Keto Chicken Parmesan
Chicken Parmesan is traditionally served over a bed of pasta. This, of course, isn’t ideal for a low carb meal.
- Zoodles
- Riced Cauliflower
- Spaghetti Squash
- Cauliflower Breadsticks
How Long Does It Last?
This Keto Chicken Parmesan recipe is still delicious if you have leftovers you want to reheat. If you know ahead of time you’re wanting to save some for later, I do suggest you keep the sauce separate from the air fried chicken. This will maintain the texture of the breading and make reheating a breeze.
For the best bite, store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days of preparing it.
More Low Carb Chicken Recipes
- Instant Pot Butter Chicken
- Keto Chicken Tenders
- Chicken Cordon Bleu
- Tandoori Chicken
- Creamy Garlic Chicken
Keto Chicken Parmesan
Ingredients
For The Chicken
- ▢ 1 pound chicken tenders
- ▢ 1 Eggs
- ▢ 1/2 cup Superfine Almond Flour
- ▢ 1/2 cup powdered Parmesan cheese
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1 tsp Garlic Powder
- ▢ 2 cups Low Carb Marinara , Raos’s or similar
Instructions
To Make The Chicken
- Scramble an egg in a large bowl.
- In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.
- Spray your air fryer basket with oil.
- Dip each tender in the egg and place it on the plate until all the tenders have been dipped.
- Place the chicken tenders inside the zip-top bag and shake it up. Ensure the tenders are well covered in the almond mixture.
- Place the coated chicken tenders in the air fryer basket.
- Spray the tenders with oil.
- Cook at 350F for 12 minutes, or until the inside registers 165F. While the chicken is cooking, prepare the marinara sauce.
- Place mozzarella cheese on top of the chicken. Raise the temperature to 400F for 3 minutes to brown the crust.
To Prepare The Sauce
- Place all ingredients into blender.
- Blend to desired consistency.
- Serve warmed marinara sauce under the prepared cheese covered chicken and enjoy.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
