Low Carb Chicken Taco Soup

September 13, 2013
January 22, 2019
Low-Carb Zucchini Bake with Feta and Thyme
Low-Carb Zucchini Bake with Feta and Thyme
January 23, 2019


  • 2 lb boneless skinless chicken breasts
  • 2 (8-oz) packages cream cheese
  • 1 (1-oz) package Hidden Valley Original Ranch Seasoning and Salad Dressing Mix
  • 3 Tbsp southwestern seasoning (Mrs. Dash Southwest Chipotle)
  • 2 (10-oz) cans Ro*tel diced tomatoes and green chiles
  • 4 cups chicken broth


  1. Place all ingredients in a 6-qt Slow Cooker. Cover and cook on LOW for 6 to 8 hours.
  2. Remove chicken from Slow Cooker and shred with two forks. Return to Slow Cooker and stir. 
  3. Serve with cheese, cilantro and sour cream, if desired.

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