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.
With 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
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- 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
January 5, 2018 at 2:29 amWhat exactly is in “Mexican Seasoning”?
subhasmita says
January 18, 2018 at 2:56 pmHello 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
January 30, 2018 at 6:20 pmHey angel. McCormick has a Mexican seasoning
. I found it at our local food lion.
Dorinda says
January 9, 2018 at 9:58 pmWhat 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
January 18, 2018 at 6:54 amI’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
January 18, 2018 at 2:53 pmThis 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
February 22, 2018 at 2:25 amDid you update the Marcos yet? Just curious, it looks delicious and I want to try it out .
Sarah McMahon says
January 18, 2018 at 3:02 amI 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
January 18, 2018 at 11:35 pmJust 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!
Kimberly says
May 26, 2018 at 7:29 pmThank you for calculating this meal!
Heather says
January 28, 2018 at 3:38 pmAnd what are nutritional facts?
Tanya B says
January 29, 2018 at 10:16 pmA delicious recipe. Were you able to add the nutritional information?
thanks
Crystal says
February 7, 2018 at 6:02 pmWHAT kind of cream?
subhasmita says
March 19, 2018 at 6:05 amYou can use half and half. For the more rich version, you can also use Heavy cream.
Jennifer says
February 12, 2018 at 12:29 amThe cup of cream? Whipping cream or sour cream?
Tracy says
March 5, 2018 at 12:34 amEither 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
March 19, 2018 at 6:02 amIt is half and half. You could also use Heavy cream, but it the soup would be rich.
Lauren says
February 12, 2018 at 9:07 amWe 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
February 15, 2018 at 4:50 amAlso waiting on nutritional facts lmao
Kathryn says
June 15, 2018 at 11:27 amIt’s posted in comments above
Becca says
February 20, 2018 at 3:59 amThis makes keto-friendly Mexican food so easy! Sweeeet!
Tabatha says
February 20, 2018 at 7:31 pmWhat is the cream? Is it heavy whipping cream?
Kathryn says
June 15, 2018 at 11:25 amYes
Glory says
February 24, 2018 at 1:23 pmThink this recipe would work with low or low-fat cheeses?
subhasmita says
March 19, 2018 at 5:56 amIt should work. It might not be equally rich and creamy though.
Melissa says
February 26, 2018 at 5:15 amI 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.
Kathryn says
June 15, 2018 at 11:28 amSomeone calculated it and posted above
Stephanie says
October 31, 2018 at 2:08 amWas the cook time in the crockpot the same when doubling the ingredients?
subhasmita says
November 15, 2018 at 5:54 amYes it should be. as long the crockpot is large enough to hold all the ingredients.
Heather says
February 26, 2018 at 2:58 pmWhat is 1 cup cream.
KIM says
March 1, 2018 at 12:53 amI 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
March 3, 2018 at 2:18 pmWould really like to try but I need nutrition info.
Kathryn says
June 15, 2018 at 11:29 amIt’s listed in comments above
Kathryn says
June 15, 2018 at 11:29 amAnd below ur comment as well
Jen says
March 4, 2018 at 3:17 amserving 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
March 4, 2018 at 10:35 pmDid you cook the chicken before adding it? Can’t wait to try this!
subhasmita says
March 19, 2018 at 5:53 amNo Need to cook chicken.
Alesha says
August 27, 2018 at 9:10 pmHow long did you cook it? And was your crockpot on high or low
subhasmita says
August 27, 2018 at 10:41 pmIt is on high for 3 hours.
Phyllis says
March 12, 2018 at 3:28 pm400 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
March 13, 2018 at 12:20 amAre the breasts frozen or thawed?
Kathryn says
June 15, 2018 at 11:34 amEither way
Jennifer says
March 14, 2018 at 1:46 amGreat combination of flavors! We loved it and it goes in what hubby calls the “keeper” file! YUM!!!
Kat M says
June 18, 2018 at 6:11 amOMG awesome. when servicing I added chopped tomatoes on top. Excellent. I will make it again for sure! Thx
Deborah Glenn says
July 6, 2018 at 1:32 amWhat kind of cream cheese did you use?
subhasmita says
July 19, 2018 at 1:51 pmI have used half and half.
Megan says
July 19, 2018 at 9:34 pmCan you do this in an IP or just the stove
subhasmita says
July 30, 2018 at 7:24 amYes. It can be done on stove top. The cooking time would vary. I am not sure about Instant Pot though.
Pam White says
July 20, 2018 at 6:26 pmHow many carbs in this recipe?
Alisha says
August 3, 2018 at 10:17 pmI’m sure coconut milk would taste good too!
subhasmita says
August 5, 2018 at 5:23 amI have never tried with coconut milk. It will certainly make the soup creamy but the taste will not be the same.
Alesha says
August 27, 2018 at 9:03 pmDo you cook on high for 2-3 hours or on low
KELSEY says
August 31, 2018 at 4:17 pmDo you put the chicken in the crockpot thawed or frozen?
subhasmita says
October 26, 2018 at 11:30 amYes, you can. But 6qt would not be enough. You might have to use an 8qt one.
jan says
October 7, 2018 at 10:48 pmi made this and used Gaujillo peppers, I collected in the chicken stock and then ran through the blender. I also used total chipotle tomatoes. Delicious!
subhasmita says
October 26, 2018 at 11:26 amThank you for trying. Chipotle tomatoes would make it even more delicious.
Jordan says
November 15, 2018 at 12:00 amThis is now my boyfriend’s favorite soup, and honestly mine too! I use the whole can of the fire roasted tomatoes instead of 200 grams because I am lazy and don’t feel like weighing it out. I also add a little extra mexican seasoning and a little more chicken broth. It’s so good! Great with some avocado on top!
subhasmita says
November 15, 2018 at 5:24 amWow!! So glad to hear this. Thank you for trying.
EmilyR says
January 16, 2019 at 6:17 pmWhat size slow cooker did you use? I have a 4qt one and an 8qt one but I wasn’t sure if it matters that I choose to use one of the other.
subhasmita says
January 28, 2019 at 8:08 amI have used 3 quart one.
Meridith Sappenfield says
January 17, 2019 at 7:03 pmIs this something that can also be done in the instant pot?
Karen Ginn says
January 22, 2019 at 6:24 pmWould it be ok to add rotel tomatoes to it?
subhasmita says
January 28, 2019 at 8:03 amYes!! it should work.
Leisha says
January 23, 2019 at 9:24 pmThis has become one of my favorite winter meals! I’m not one to follow keto or low carb plans so sometimes I add in a can of black beans for extra protein and/or corn for extra flavor. I also nix the heavy cream (I have a slight lactose intolerance so both that and the cream cheese would be a bit much for me). It has turned out fantastic every time! For a super yummy meal, I make some cornbread for a side. Highly recommend this recipe!
subhasmita says
January 28, 2019 at 8:02 amSo glad that you like the soup so much. Cornbread for the sides sounds amazing.
Liv says
April 2, 2019 at 12:08 amDelicious!! I sautéed the onions, garlic AND the peppers first, turned out amazing!!