This Low Carb Slow Cooker Mexican Chicken Soup is delicious and loaded with Mexican flavours. This Mexican Soup made in a crockpot has everything that you would need to comfort yourself in winter.
I am so happy the way this Mexican Chicken Soup has turned out. It is low in carb and not very rich. So you can have a big bowl of this soup without any guilt. The smokey flavours of this Low Carb Soup, makes it even more delicious.
The Chicken is perfectly cooked because of slow cooking in a crock pot. If you are not worried about carbs, then load this soup with crunchy tortilla chips or add some charred corn.
MY LATEST VIDEOSWith this soup, I started my fitness routine again ( there is no connection between the two though). Do you find it difficult to get back to your routine post-vacation? Well, I do. It has been a week since I am back and I am finding it hard to get back to my regular routine. I started feeling terrible and low. I got back to my binge eating habits. Everything was a mess and I was desperately trying to set everything right. For some or other reason I was not able to start my workout.
Finally, I am back to my healthy eating. No sugar, Low carb, High Protein and off course workout. I pushed myself to the edge and made it sure no excuse to should stop me from doing the workout. Believe me, I am feeling so good since then. How do you resume your lifestyle once you are back from vacation or a long break? Any pro tips ???
INGREDIENTS FOR MEXICAN CHICKEN SOUP
This Mexican Soup is rich and creamy. Boneless chicken breast is cooked slowly along with onion, garlic, herbs, roasted cumin powder and chipotle chilli powder in a crockpot. Because of slow cooking, the chicken breast is really juicy.
It is the spice blend, Fire-roasted tomato and chipotle chilli powder are what gives this soup the real flavour.
To make it rich and creamy, there is half and half, cream cheese and also lots of cheddar cheese. I know it sounds a lot but when it is cold outside and you are snuggling in your couch, I bet you would crave for a loaded soup.
TIPS TO MAKE CROCKPOT CHICKEN SOUP
Making soup in a slow cooker is really easy and the outcome is outstanding. You need to spend only 10 minutes of your time and rest will be done in the slow cooker.
While you can dump chicken and rest of the ingredients to the slow cooker and cook it, I would really prefer sauteing the aromatics in a pan first. Frying onion and garlic in oil gives deep flavour.
Another important step while making this recipe is adding dairy products at the end of the cooking. So that dairy is not overcooked with other spices and curdles or give a wired taste.
IS THIS SOUP LOW CARB/ KETO?
This soup is Low carb. If you are following Keto, then you can easily adjust the recipe as per your macro.
I am going to add some crunchy tortilla chips on my cheat day.
Make a big batch of it and freeze it for later. Another favourite soup in this season is this Low Carb Cabbage Chicken Taco Soup. Another Mexican soup with mindblowing flavours
Few more Soup recipes, that you might be interested in
LOW CARB CABBAGE CHICKEN TACO SOUP
CREAMY CHORIZO POTATO SOUP
SLOW COOKER CHICKPEA SAUSAGE STEW
.
- 400 grams boneless skinless chicken breast
- 200 gms plum tomato Fire-roasted
- 1 medium onion
- 1 tbsp Minced garlic
- 1 red bell pepper
- 1 tsp Roasted Cumin powder
- 1 tsp Dried Oregano
- 1.5 tsp chipotle chilli powder
- 1 tsp paprika (Optional)
- 1 tspn Mexican Seasoning (optional)
- 1.5 cups chicken stock
- 1 cup cream
- 1/2 Cup Cream Cheese
- 1 cup cheddar cheese (or Mexican blend)
- Salt to taste
- 1 tspn oil (optional)
- Fresh Cilantro leaves for garnishing
Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.
To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
Cover and let it cook on high 2-3 hours.
- At the end of cooking using two forks shred the chicken breast.
To the Crock Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further cook on high for 20-30 minutes.
While serving, top it with fresh cilantro, Sour cream, Avocados.
- Caramelizing Onion and Garlic is an optional step. You can directly dump everything into the slow cooker. I prefer to do it because It maximizes the flavor.
- I roasted 4-5 medium tomatoes on the stove top. Chopped with a knife and reserved the juices. You can also substitute with equivalent canned tomatoes.
- If you prefer the soup more water like, then increase the stock quantity.
Angel says
What exactly is in “Mexican Seasoning”?
subhasmita says
Hello Angel, Just like Taco seasoning, We get something called Mexican Seasoning here in India. For extra flavor you can add Mexcian seasoning, else it is optional. Would love to know if you try the recipe 🙂
Thank you!
Sherri says
Hey angel. McCormick has a Mexican seasoning
. I found it at our local food lion.
Dorinda says
What are the nutrition facts/macro count for this recipe? Since it’s keto, I would imagine the macros have been pre-calculated? I would love to know. Thank you!
Elisha says
I’ve put all the ingredients into carb manager minus tomotates I only used mushroom and onion as veg in mine and it’s come out at 3G net carbs per seving.. however I’m still fairly new to this woe so I could be wrong
subhasmita says
This recipe is keto compatible but as I have made it in bulk I have not calculated the macros. I would adjust the recipe as per my macro for a single serving. However, I will update the recipe with nutritional info shortly.
Thank you
Amber says
Did you update the Marcos yet? Just curious, it looks delicious and I want to try it out .
Sarah McMahon says
I made this recipe tonight and it is delicious (if a tad salty). I would also like to know if the nutrition information has already beeen calculated?
aubsrey says
Just calculated the nutrients in this recipe! It looks so good, but wanted to check the macros first.
Macros for 113g serving:
4.3g carbs/10.1g protein/12g fat/0.6g fiber
See here for more detailed nutrition info: https://cronometer.com/food.html?food=3514999&amount=113&measure=9120060&labelType=AMERICAN_2016
I tried to use mostly generic ingredients, also included the amount of salt I guessed for the recipe ~ 1 tsp (so sodium info may be off depending on how much salt you use) and I did not include cilantro in the nutrition info.
Hope this helps!
Heather says
And what are nutritional facts?
Tanya B says
A delicious recipe. Were you able to add the nutritional information?
thanks
Crystal says
WHAT kind of cream?
subhasmita says
You can use half and half. For the more rich version, you can also use Heavy cream.
Jennifer says
The cup of cream? Whipping cream or sour cream?
Tracy says
Either would be good! I used heavy whipping cream. I also used the entire carton of chicken broth to stretch it out more…. to that end I also used frozen fully cooked chicken..: lastly I used a can of rotell sp?
AMAZING!!!!!
subhasmita says
It is half and half. You could also use Heavy cream, but it the soup would be rich.
Lauren says
We enjoyed this! Instead of “mexican seasoning”, I added some chili powder (which is not cayenne). Corn, black beans, avocado would be wonderful in it. Will make it again.
Ashley says
Also waiting on nutritional facts lmao
Becca says
This makes keto-friendly Mexican food so easy! Sweeeet!
Tabatha says
What is the cream? Is it heavy whipping cream?
Glory says
Think this recipe would work with low or low-fat cheeses?
subhasmita says
It should work. It might not be equally rich and creamy though.
Melissa says
I tried making a double batch tonight and it was delicious! I added mushrooms as well. I am also curious what the carb/protein/fat count on a serving. I didn’t bother to calculate when cooking as I was very busy. I will be eating this for dinner most of the week.
Heather says
What is 1 cup cream.
KIM says
I STARTED THE KETO DIET ABOUT 2-WEEKS AGO AND I LIVE IN BITTER COLD MINNESOTA AND I WAS MISSING SOUP….I SAW THIS ON PINTREST MAD IT THE OTHER NIGHT AND LOVED IT! I OMITTED THE PEPPER CAUSE I DON’T LIKE BUT OTHER THAN THAT IT WAS GREAT AND SATISFYING!
IT’LL BE A KETO STAPLE FOR MEALS MOVING FORWARD….THANKS
5-STARTS OUT OF 5!
Dave Thomas says
Would really like to try but I need nutrition info.
Jen says
serving for 4
Calories 502
Total Fat 32.1g 41%
Saturated Fat 17.1g 86%
Cholesterol 165mg 55%
Sodium 770mg 33%
Total Carbohydrate 12.3g 4%
Dietary Fiber 2.2g 8%
Total Sugars 5.2g
Protein 40.2g
Megan Heim says
Did you cook the chicken before adding it? Can’t wait to try this!
subhasmita says
No Need to cook chicken.
Alesha says
How long did you cook it? And was your crockpot on high or low
subhasmita says
It is on high for 3 hours.
Phyllis says
400 grams =Is it 1 pound of chicken?
300 grams=??
on the cream, can I use heavy cream?
Looking forward to making this. Sounds delish!!
Matt says
Are the breasts frozen or thawed?
Jennifer says
Great combination of flavors! We loved it and it goes in what hubby calls the “keeper” file! YUM!!!
Kat M says
OMG awesome. when servicing I added chopped tomatoes on top. Excellent. I will make it again for sure! Thx
Deborah Glenn says
What kind of cream cheese did you use?
subhasmita says
I have used half and half.
Megan says
Can you do this in an IP or just the stove
subhasmita says
Yes. It can be done on stove top. The cooking time would vary. I am not sure about Instant Pot though.
Alisha says
I’m sure coconut milk would taste good too!
subhasmita says
I have never tried with coconut milk. It will certainly make the soup creamy but the taste will not be the same.
Alesha says
Do you cook on high for 2-3 hours or on low