This hearty chicken bacon ranch soup is the perfect warm-up on a crisp Fall day. Packed with flavorful ingredients like crisped bacon, homemade ranch seasoning, and diced green chilies, you’ll never dream that it’s low-carb!
Low-Carb Chicken Bacon Ranch Soup Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
All you have to say is the word “bacon” to get my men running in from their work for this hearty, creamy and rich soup. It’s a quick recipe that can be thrown together at lunchtime because it’s full of enough flavorful goodness to keep them going on those long, cold days of Winter here on the farm.
I love to make a pot of this chicken ranch soup in my Lodge Dutch oven and leave it on the stove to simmer. Then we can all grab a bowl of hot soup whenever we need to, whether we’re running out the door or just coming home.
Calling All Ranch and Bacon Lovers!
The thing that really gives this soup it’s full flavor is the ranch seasoning. You can easily make this at home with your own ingredients, but I prefer to just walk in my pantry where I always have some Lutz’s Ranch Dressing Mix on hand. It’s so convenient to have ranch seasoning at all times to throw into soups, smother on chicken, or whip up for a salad dressing!
Top your soup with crisped bacon, freshly grated cheese, and any other ingredients you like. Your soup is now ready to warm up family and friends all season long!
3 good reasons to love this recipe –
- Rich. Creamy. Comforting!
- It’s low-carb.
- Super easy and fast.
What ingredients do you need to make Low-Carb Chicken Bacon Ranch Soup?
- Crumbled, cooked bacon, along with the reserved bacon fats from frying
- Chicken breasts or thighs
- Dry ranch dressing mix
- Cream cheese
- Chicken broth
- Green Chilies
- Roasted Red Peppers from a jar, optional
- Your favorite Mexican or Tex Mex toppings, such as cilantro, cheese, etc.
How to Make Low-Carb Chicken Bacon Ranch Soup in 3 Easy Steps –
1. Over medium heat, add the reserved bacon fats from cooking your bacon to a large sauce pan or Dutch oven, then stir in the chicken and dry ranch seasoning mix, combining well.
2. Add the cubes of cream cheese, stirring until it combines easily with the chicken, adding chicken broth as you go, a little at a time; fold in the green chilies and roasted red peppers, if using.
3. When the soup is hot and creamy throughout, serve garnished with the crumbled cooked bacon, shredded cheese, and other toppings, as desired.
More Low-Carb Favorite Recipes to Enjoy –
Tex Mex Cauliflower Rice Skillet
Air Fryer Dill Pickle Chicken Wings with Creamy Dipping Sauce
Tex Mexican Soup
Instant Pot Tuscan Chicken
Tex Mex Taco Pie
Sausage and Cauliflower Breakfast Skillet
Printable Low-Carb Chicken Bacon Ranch Soup Recipe
Low Carb Chicken Bacon Ranch Soup
- 2-3 strips bacon, cooked and crumbled, fats reserved
- 1 lb. boneless, skinless chicken breasts, cooked and shredded
- 1-2 tsp. dry ranch dressing mix, we love Lutz's Ranch Dressing, a delicious Kansas-made product
- 16 oz. cream cheese, softened
- 2 cups chicken broth
- 4 oz. can diced green chilies
- 2-3 Tbs. diced roasted red peppers, from a jar
- Toppings as desired, such as shredded cheese, sliced black olives, cilantro, sour cream, etc.
- Place the reserved bacon fats into a large sauce pan over medium heat; add the shredded chicken, then stir in dry ranch dressing mix.
- Add the cream cheese to the chicken mixture, stirring until the cream cheese is warm and combines easily with the chicken; add the chicken broth, a little at a time, gently stirring until the ingredients are incorporated and the soup is creamy. Fold in the green chilies and roasted red peppers.
- To serve, garnish the soup with the reserved crumbled bacon, shredded cheese, and other toppings as desired. Serve at once.
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