Smokey Mexican Keto Chicken Taco Soup

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This Smokey Mexican Keto Chicken Taco Soup is going to be our favourite soup this winter.  

I chose to cook this slowly to develop a depth in flavour.  If you don’t have a slow cooker, or fancy doing it slowly in the Thermomix® then it is easily cooked on the stove or TM over a shorter period, but just like a a good marinade, time makes it better.  

I can tell you while it was cooking, it was hard not to go and eat it all from the cooker as it slowly bubbling away while I was working.  I am sure the neighbours were envious and wondering where their invites were.



For this recipe I actually used leftover baked Mexican Marinated Baked Chicken (recipe coming soon). I have given a couple of alternatives as this is a soup that would go great with some delicious chicken thighs or even just a leftover rotisserie chicken.  Always try and make it easier on yourself, I sure do.

Mad Creations Fully Loaded Taco Soup

No Corn Chips

I want oh my god, OMG, and WOW, how good are Cheese Pops?  If you haven’t tried them yet you must!  I tried some from the Low Carb Emporium and I will say they are far tastier than I ever thought possible.  They are quite simply little crunchy balls of cheese.  So tasty as a snack but also fabulous for a soup crouton rather than bread.  In this soup it works fabulous as a substitute for crushed corn chips.

So I hope you enjoy this soup as much as we did, and please make sure you pilot up with some fresh toppings to make your taco soup Fully Loaded.


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Chicken taco soup bowl with dried chillies, avocado and lime

Smokey Mexican Chicken Tortilla Soup

This soup is everything I thought it would be and more.  It is rich and light and deliciously smokey.
5 from 3 votes
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Course: Lunch and Dinner
Cuisine: Keto, Mexican
Recipe Category: Low Carb
Calories: 353kcal
Author: Megan Ellam
Servings: 4 serves
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  • 2 tbsp olive oil
  • 1/2 brown onion diced
  • 2 cloves garlic crushed and diced
  • 1 chorizo sausage diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 dried ancho
  • 1 dried guajillo
  • 1 330ml Bighead 0 carb beer
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 400 g diced tomatoes canned or fresh
  • 3 tbsp tomato paste
  • 1 tbsp chipotles in adobo
  • 1 cup chicken broth
  • 1 medium zucchini quarter round dice
  • 1/2 green capsicum diced
  • 4 radish diced

Variations of CHICKEN

    For this recipe you can use leftover cooked rotisserie chicken or 6 raw chicken thigh fillets. If using pre-cooked chicken this is added after slow cooking the soup

      Soup Toppings

      • coriander leaves
      • sour cream
      • pico de gallo
      • avocado
      • grated cheese of choice,
      • lime quarters
      • Tortillas sliced and fried
      • 1 packet Cheese Pops


      • Saute onion, garlic and chorizo (and chicken thighs if using) in olive oil over medium heat until chicken is lightly browned on both sides.
      • Add cumin and coriander and cook until fragrant.
      • Transfer to slow cooker and rest of soup ingredients and slow cook on low for 5 hours.


      This recipe does make 8 serves and is easy to freeze and reheat for those days when you really can't be bothered cooking.


      Serving: 1serve | Calories: 353kcal | Carbohydrates: 10g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 693mg | Potassium: 792mg | Fiber: 2g | Sugar: 6g | Vitamin A: 705IU | Vitamin C: 40.1mg | Calcium: 126mg | Iron: 3mg | Net Carbs: 8g
      Tried this recipe?Mention @meganellam or tag #madcreations!

      Chicken taco soup bowl with dried chillies, avocado and lime


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