Low Carb Chicken Taco Soup with Avocado and Lime

Chicken Taco Soup is hearty, healthy, and ideal for anyone watching carbs or calories. This low-carb version keeps the bright taco flavors you love while using shredded cabbage instead of beans and corn, making it lighter and Keto-friendly. It comes together on the stovetop in under 30 minutes, perfect for busy weeknights.

This soup was a recent winter dinner favorite in our house. It delivers bold Mexican-inspired flavors without feeling heavy: a light tomato-based broth, tender chicken, sautéed vegetables and warming spices. While classic taco soup often includes corn, beans and tortilla strips, this low-carb interpretation replaces beans with cabbage to keep it filling with fewer carbs. You can always add corn, kidney beans or crushed tortilla chips at the end if you prefer a more traditional version.

Healthy Chicken Taco Soup

This Chicken Taco Soup is simple, fast, and full of fresh flavors. It uses boneless chicken breast, onion, bell pepper and shredded cabbage for body and texture. Cabbage is an excellent low-carb vegetable that adds bulk and nutrients without many carbs, so it helps the soup feel satisfying even without beans or corn.

The base is a light tomato broth seasoned with chipotle, cumin and oregano for smoky, earthy notes. It’s soothing, easy to sip, and comes together quickly on the stove—about 25 minutes from start to finish.

If you want a heartier bowl, stir in cooked corn or kidney beans and top with crushed tortilla chips. Otherwise, garnish with cilantro, a squeeze of lemon and shredded cheddar for a lighter, low-carb meal.

Ingredients

Vegetable oil – 1 tablespoon
Garlic – 1 tablespoon, minced
Onion – 1 medium, chopped
Chicken breast – 2 medium boneless, skinless breasts, cut into small chunks
Celery – 1/4 cup, chopped
Cabbage – 2 heaping cups, shredded
Red bell pepper – 1 medium, chopped
Crushed tomatoes – 10 ounces (canned)
Cayenne pepper – 1/4 teaspoon
Chipotle chilli powder – 1/2 tablespoon (for smoky flavor)
Roasted cumin powder – 1 tablespoon
Dried oregano – 2 teaspoons
Red chili flakes – 1 teaspoon (optional)
Chicken stock or water – 2–3 cups
Salt – to taste
Sharp cheddar cheese – 1/2 cup, for topping
Fresh cilantro – 1/2 cup, leaves for garnish
Lemon wedges – for serving

How To Make Chicken Taco Soup

This one-pot soup cooks quickly on the stovetop. Use a medium pot or Dutch oven and follow these simple steps.

Heat 1 tablespoon vegetable oil in a pot over medium heat. Add the minced garlic and sauté until it begins to brown and becomes fragrant.
Add the chopped onion and cook until soft and translucent, about 2–3 minutes.
Add the chopped celery and the chicken chunks. Stir and cook for about one minute to start sealing the chicken.
Stir in the shredded cabbage and chopped red bell pepper. Cook for 2 minutes until the cabbage begins to soften.
Add the crushed tomatoes, chicken stock (2–3 cups) and all the seasonings: cayenne, chipotle chilli powder, roasted cumin, dried oregano and red chili flakes if using. Mix well.
Bring the soup to a low boil, then reduce the heat and simmer for 2–3 minutes more, until the chicken is cooked through and the flavors meld.
Turn off the heat. Serve immediately topped with shredded cheddar, fresh cilantro and a squeeze of lemon. Add crushed tortilla chips or nachos if you want extra texture.

Add Your Favourite Toppings

Offer a selection of toppings so each person can build their ideal bowl. Favorite toppings include:

Diced avocado
Sour cream
Shredded cheddar
Crispy tortilla strips or nachos
Fresh jalapeño slices

Storing

This soup stores and freezes well because it contains no dairy prior to serving. Keep toppings separate when storing.

Refrigerate leftovers in an airtight container for up to 3 days.
To freeze, portion into individual servings and freeze. Thaw in the refrigerator and reheat in the microwave or on the stove. Add fresh toppings after reheating.

More soup recipes

Creamy Chorizo Potato Soup
Slow Cooker Mexican Chicken Soup (Keto / Low Carb)
Broccoli Cheddar Soup
Beef Barley Soup
Chicken Wild Rice Soup
Classic French Onion Soup

Healthy Chicken Taco Soup

Course: Soup | Cuisine: Mexican

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins

Servings: 4

This light, tomato-based Chicken Taco Soup is low in carbs, full of flavor, and easy to make. Add corn or kidney beans and top with nachos to make it more substantial.

Ingredients (recipe at a glance)

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 medium onion, chopped
2 medium boneless skinless chicken breasts, cut into small chunks
1/4 cup chopped celery
2 cups (heaping) shredded cabbage
1 medium red bell pepper, chopped
10 oz crushed tomatoes
Spices: 1/4 tsp cayenne, 1/2 tbsp chipotle chilli powder, 1 tbsp roasted cumin, 2 tsp dried oregano, 1 tsp red chili flakes (optional)
2–3 cups chicken stock or water, salt to taste
Toppings: 1/2 cup sharp cheddar, 1/2 cup fresh cilantro, lemon wedges

Instructions

Heat oil in a pot and sauté garlic until it begins to brown.
Add chopped onion and cook until translucent.
Add celery and chicken chunks; stir and cook briefly.
Add shredded cabbage and red bell pepper; cook 2 minutes until cabbage softens.
Stir in crushed tomatoes, stock and seasonings. Bring to a low boil, then simmer 2–3 minutes until chicken is cooked through.
Turn off the heat. Garnish with cilantro, lemon wedges and top with cheese when serving.

Notes

Chipotle chilli powder adds a smoky depth; smoked paprika can be substituted if needed.
You can replace the individual spices with 1 heaping tablespoon of store-bought taco seasoning for convenience.
Adjust the cayenne and chili flakes to control heat.
Use warm stock when adding to the pot to keep the cooking process even.

Nutrition (per serving)