Slow Cooker Mexican Chicken Soup

This Creamy Mexican Chicken Soup is so relishing and loaded with Mexican flavors. Set on the slow cooker and return home to a hearty, comforting soup on cold winter nights. This soup is also low-carb and Keto friendly. I have also included instructions for Instant Pot.

Mexican Chicken Soup served in a bowl with lemon slices and a bowl of cilantro leaves plated beside it.Pin

I am so happy with how this Mexican Chicken Soup has turned out. It is low in carbs and Keto. Roasted tomatoes and Chipotle Chilli powder add a hint of smokiness to it.

With minimal chopping, this Chicken Soup is perfect on busy days when you return home and want dinner ready.

For more fulfilling soup recipes, you can check out my Healthy Spinach Soup Recipe, Tomato White Beans Soup, Creamy Chicken Tortellini Soup, and Creamy Pumpkin Soup.

It differs from other Mexican Chicken Soups, but the flavors are spot on. It’s creamy with some tang from the tomatoes, and the chicken is so juicy and tender.

So until you try it, you will never understand why I am raving so much about this soup.

Are you a fan of Mexican flavors? You can try my new recipe Homemade Chicken Tacos with a filling of succulent chicken, Mexican Fajita Stuffed Chicken Breast, or Mexican Egg Muffin.

For the quintessential salsa, I have three recipes with variations in flavors and tastes – try my Roasted Tomato Salsa, Pineapple Mango Salsa. You can even use salsa flavors baking a chicken, like in Baked Salsa Chicken.

Creamy Mexican Chicken Soup shown made in a crockpot with a ladle picking up pieces of chicken from a creamy soup.Pin

Ingredients For Mexican Chicken Soup

This Mexican soup is rich and creamy. Boneless chicken breast is simmered with onion, garlic, herbs, roasted cumin powder, and chipotle chili powder in a crockpot. Because of slow cooking, the chicken breast is juicy and absorbs all the flavors.

You can also use boneless chicken thighs instead of breasts.

The spice blend, fire-roasted tomato, and chipotle chili powder give this soup the real flavor. Soups made from scratch are always healthier with better taste.

To make it rich and creamy, there is ‘Half and half,’ cream cheese, and lots of cheddar cheese. I know it sounds like a lot, but I bet you would crave a loaded, creamy soup when it is cold outside, and you are snuggling on your couch.

Tips To Make Crockpot Chicken Soup

Making soup in a slow cooker is easy, and the outcome is outstanding. You need to spend only 10 minutes of your time, and the rest will be done in the slow cooker.

While you can dump chicken and the rest of the ingredients into the slow cooker and cook it, I would prefer first to saute the aromatics in a pan. Frying onion and garlic in the oil gives a deep flavor.

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 gives a weird taste.

Is This Soup Low Carb/ Keto?

This soup is low-carb. If you follow Keto, 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 favorite soup this season is this Low Carb Cabbage Chicken Taco Soup. Another Mexican soup with mindblowing flavors

Close-up of flavorful Mexican Chicken Soup served in a bowl with chicken pieces, cilantro, bell pepper and creamy soup shown on the surface with a spoon.Pin

Can It Be Made In An Instant Pot?

For most of us, winter is about slow-cooked soup in a crockpot and a house filled with that cozy smell of the soup. Nothing can beat Chicken soup made in a crockpot.

But you know what? I love my Instant Pot equally. It is such a time savior. This soup is a favorite at home, and readers have even made it in Instant Pot.

The soup is as good as the slow cooker version, and it takes only 15 minutes from start to end; the best part is you can also throw in the frozen chicken breast if you haven’t planned to thaw it earlier.

The recipe below includes detailed instructions and a video to make this soup in an Instant Pot.

Storage

You can refrigerate this soup for up to 3 days. Since it has onion, garlic, and everything, it would not stay fresh beyond this.

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The good news is you can safely freeze in an air-tight container for up to 2 months.

When it is time to take this out from the freezer/fridge, just let it thaw so that you can see liquid forming again while it comes closer to room temperature Microwave it in a safe container before serving.

Serve With

This hearty and flavorful soup can be served with a variety of accompaniments.

  • Sour cream – To increase the creaminess, add a dollop of sour cream to make it more luxurious.
  • Tortilla – You can also serve it with some Tortilla chips or warm tortillas, which you can have as a crunchy accompaniment or dip into the soup.
  • Mexican rice – This is packed with tomato flavor and is a perfect side dish to other Mexican dishes.
  • Avocado – Slice or dice some ripe avocados and serve them as a garnish or on the side. The creamy, buttery texture of avocados adds richness to the soup while providing a cool and refreshing element.

Other Comforting soup recipes

Mexican Chicken Soup - keto Low Carb
Flavours of Kitchen Logo

SLOW COOKER MEXICAN CHICKEN SOUP

Course Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.
Servings 5 Servings

Ingredients
  

  • 400 grams boneless skinless chicken breast
  • 1 14 oz can Fire-roasted plum tomato (ref note 1)
  • 2 tspn oil
  • 1 medium onion Finely Chopped
  • 1 tbsp Minced garlic
  • 1 red bell pepper Chopped
  • 1.5 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp Chipotle chilli powder (ref note 2)
  • 1 tsp paprika (Optional)
  • 1.5 cups chicken stock
  • 1 cup half and half
  • ½ Cup Cream Cheese (room temperature)
  • 1 cup cheddar cheese (or Mexican blend)
  • Salt to taste
  • Fresh Cilantro leaves for garnishing

Instructions

TO MAKE IN SLOW COOKER

  • Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
  • 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 3 hours.
  • To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
  • At the end of cooking using two forks shred the chicken breast.
  • While serving, top it with fresh cilantro, Sour cream, Avocados.

TO MAKE IN AN INSTANT POT

  • Set the Instant Pot to Saute mode. Once hot add oil.
  • Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  • Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
  • Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  • Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  • Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  • Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  • To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  • Add back the shredded chicken to the pot. Stir well.
  • While serving garnish with fresh coriander leaves.

Video

Notes

  1. In case Roasted Tomatoe is not available, Use regular Canned Tomatoes.
  2. Chipotle Powder can be substituted by Smoked paprika. 
  3. Sauteing onion and garlic in oil is to caramelize and develope flavours. You can certainly skip it and dump all the ingridents to the slow cooker/Instant pot and cook , followed by adding rest of the ingredients.
  4. I don’t like to cook Cheese or cream for a longer time as it kills the delicate flavour. So I always prefer to add dairy towards the end. 
  5. You can also use Frozen Chicken Breast if you are making the Soup in an Instant Pot(That’s the beauty of Instant Pot). Just reduce the amount of stock to 1 cup. Cook on high for 12 minutes, followed by 10 minutes of Natural pressure release.

Nutrition

Serving: 100g | Calories: 377kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 446mg | Potassium: 607mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1939IU | Vitamin C: 34mg | Calcium: 262mg | Iron: 2mg
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100 Comments

  1. Wonderful and super easy! Flavors are amazing! I made mine in the IP b/c I was in a hurry, I would personally sauté the peppers next time (just personal preference). Added a squeeze of lime to the bowl before serving. Repeat offender!

  2. 5 stars
    This will be a forever favorite. I highly recommend you’re making this. You will love it!

  3. Dale perozzo says:

    5 stars
    Muy creamy Egyptian spice lgbtq+chicken tube steak transition creamyes chunky soup recipe yet

  4. 5 stars
    I literally just won a chili cook off at work with this recipe knowing full well it wasn’t chili. I just didn’t feel like making chili

  5. 5 stars
    We tried this recipe for dinner tonight and it was fantastic! I made it on the stovetop and used cooked rotisserie chicken breast. Because of this, I had to modify the steps in the recipe, however, I used the ingredients in the recipe and it was delicious! We doubled it and plan to have it for dinner tomorrow with a salad. Thank you for posting! I look forward to trying your other recipes.

  6. 5 stars
    This is truly delicious and so easy. Thank you!

  7. I’ve been on a low carb diet for several months and this was so delicious! I will be making it again!

  8. Dena R Freund says:

    5 stars
    This soup is AMAZING!!!! I made it in the IP and it turned out so dang good!!! I doubled the recipe and I am so glad I did! We ate it with tortilla chips and ice cold beer!

  9. Elizabeth says:

    5 stars
    We love this soup! I like to top with Ava ado, cheese & cilantro. So yummy!

    1. Subhasmita says:

      Happy for you 🙂

  10. 4 stars
    I made this but used crushed tomatoes. Recipe was a little confusing because it says fire roasted diced tomatoes but then in the directions it states crushed tomatoes. Still came out good. I thought it was a little bland but I could probably add more spice. My daughter and I will have this low carb soup but for my husband and son I’m going to add a little garlic onion rice I have leftover because they both love the carbs.

  11. Is the instructions the same if you don’t have a slow cooker or instant pot?

    1. Subhasmita says:

      Yes.. Only the cooking time would vary.

  12. DEB CURTIS says:

    OMG I’M DOING ATKINS & GETTING TIRED OF THE
    SAME STUFF. I ABSOLUTELY LOVED YOUR
    RECIPE FOR CHIPOTLE CHICKEN SOUP.
    PLEASE KEEP COMMING UP WITH NEW RECIPES.
    THANK YOU SUBHAS ITA GREAT

    1. Subhasmita says:

      Thank you so much, Deb. Cheers.

  13. This looks absolutely delicious. Would it be possible to use left over rotisserie chicken in this recipe?

    1. subhasmita says:

      You could. Add rotisserie chicken towards the end, approx 20-30 minutes before and let it simmer for the flavours to soak.

  14. If the cook time on this is four hours, what is the best way to cook it for dinner if you work during the day? Cook on low instead of high? I leave for work around 7 but don’t get home till 3:30-4. We like to eat around 6-7, can’t say I want to push it to 8. Any ideas?

    1. subhasmita says:

      I would put it on low.

  15. 5 stars
    My goodness this is good. I first made this years ago, but didn’t leave a comment then. I just started keto again and this is one of the first meals I’m making. I have a question. I seem to remember there being Mexican seasoning as an ingredient but I don’t see it anymore. How much of that goes into it? Thanks for the delicious recipe!

  16. 5 stars
    Absolutely delicious! I’m no pro in the kitchen but this is so simple to do in a slow cooker. I love chipotle spice so this makes it a step above a normal Mexican spice. I always look forward to eating this when it’s on my plan for the week

  17. I would love to make this recipe! Was wondering if it reheats well? Sometimes cheesy things tend to separate, and since I will most likely be eating this for a couple of days, wanted to ask! Thanks in advance!

    1. subhasmita says:

      Yes, it reheats well. I reheat the leftovers in the microwave and works for me.

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