This Low carb Slow Cooker Mexican Chicken Soup is full of Mexican flavors. This delicious soup has everything that you would need to comfort yourself in winter.
I am so happy the way this 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 flavors make this soup even more delicious. The Chicken is perfectly cooked because of slow cooking. 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 ???
Fire-roasted tomato and chipotle chili powder are what gives this soup the real flavor. I am going to add some crunchy tortilla chips on my cheat day. If you are following Keto, then you can easily adjust the recipe as per your macro. Make a big batch of it and freeze it for later. Another favorite soup in this season is this Low Carb Cabbage Chicken Taco Soup. Another Mexican soup with mindblowing flavors
Few more low carb recipes, that you might be interested in
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- GARLIC PARMESAN MUSHROOM ZOODLES
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- CAULIFLOWER CHOCOLATE PROTEIN SMOOTHIE
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- ZUCCHINI COCONUT FLOUR PANCAKES
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| Prep Time | 10 minutes |
| Cook Time | 4 hours |
| Servings |
Servings |
- 400 grams boneless skinless chicken breast
- 300 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 Creame Chesse
- 1 cup cheddar cheese (or Mexican blend)
- Salt to taste
- 1 tspn butter / oil (optional)
- Fresh Cilantro leaves for garnishing
Ingredients
| |
- Take oil in a pan. Once hot, add minced garlic, followed by onion. Fry till Onion start to brown a little bit.
- Add chicken breast in a pre-heated Slow cooker. Add crushed tomatoes, cooker Onion and garlic mixture, all the spices, and salt.
- Add warm Chicken Stock. Cover and let it cook on high 2-3 hours.
- At the end of cooking using two forks shred the chicken breast.
- Add 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, Avocaddos.
- 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.
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!!!