This Creamy Mexican Chicken Soup is so relishing and loaded with Mexican flavors. Set the slow cooker and come back 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.
I am so happy with how this Mexican Chicken Soup has turned out. It is low in carb and Keto. Roasted tomatoes and Chipotle Chilli powder add a hint of smokiness to it.
With very minimal chopping involved, this Chicken Soup is perfect on busy days when you return home and want the 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 is different than other Mexican Chicken Soup out there, but trust me, the flavors are spot on. It's creamy with a bit of tang from the tomatoes, and the chicken is so juicy and tender.
So until you give it a try, you will never understand why I am raving so much about this soup?
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 chilli powder in a crockpot. Because of slow cooking, the chicken breast is juicy and absorbs all the flavours.
You can also use boneless chicken thighs instead of breasts.
The spice blend, Fire-roasted tomato, and chipotle chilli powder give this soup the real flavour. 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 a lot, but when it is cold outside and snuggling on your couch, I bet you would crave a loaded, creamy soup.
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 to saute the aromatics in a pan first. 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
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 a 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 such 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.
Store
You can refrigerate this soup for up to 3 days. Since it has onion, garlic, and everything, it would not stay fresh beyond this.
The good news is you can safely freeze in an air-tight container for up to 2 months.
While 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 and serve.
Other Instantpot soup recipes
SLOW COOKER MEXICAN CHICKEN SOUP
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 tablespoon Minced garlic
- 1 red bell pepper Chopped
- 1.5 teaspoon Roasted Cumin powder
- 1 teaspoon Dried Oregano
- 1.5 teaspoon 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
- In case Roasted Tomatoe is not available, Use regular Canned Tomatoes.
- Chipotle Powder can be substituted by Smoked paprika.
- 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.
- 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.
- 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.
Dena R Freund says
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! 🥰 Thank you!!
Elizabeth says
We love this soup! I like to top with Ava ado, cheese & cilantro. So yummy!
Subhasmita says
Happy for you 🙂
Rose says
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.
Kay says
Is the instructions the same if you don’t have a slow cooker or instant pot?
Subhasmita says
Yes.. Only the cooking time would vary.
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 👍 JO
Subhasmita says
Thank you so much, Deb. Cheers.
Maddison says
This looks absolutely delicious. Would it be possible to use left over rotisserie chicken in this recipe?
subhasmita says
You could. Add rotisserie chicken towards the end, approx 20-30 minutes before and let it simmer for the flavours to soak.
Shanna says
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?
subhasmita says
I would put it on low.
Gina says
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!
Charlie says
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
Melanie says
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!
subhasmita says
Yes, it reheats well. I reheat the leftovers in the microwave and works for me.
Courtney says
If I'm reading the serving size correctly, it's only 1/2 a cup?! That's not very much....I'm in the process of making this in my crockpot & am very excited to try it, but pretty sure I'll definitely be eating more than 1/2 a cup! Lol
Catherine Mosier says
The ads made it very difficult to use this recipe.
subhasmita says
I am so sorry for the inconvenience. Can you please let me know whether you used mobile or a desktop for viewing? It would be helpful for me to work on the ad placement and for providing better reader experience.
Traci says
This soup is so delicious. I put fried Jalapeno's and sour cream on top. I'm already planning on making it in the future. Thanks for sharing!
Liv says
Delicious!! I sautéed the onions, garlic AND the peppers first, turned out amazing!!
Cathy says
WOW! I am glad I doubled this recipe. It was voted to best recipe I have ever tried by husband, 2 teen boys, & 1 adult son!! My husband usually does not like chicken but he is now ok with it if I make it this way. Thank you. I changed a few minor things since I did not have exactly everything but not enough to change the flavor.
Leisha says
This 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
So glad that you like the soup so much. Cornbread for the sides sounds amazing.
Karen Ginn says
Would it be ok to add rotel tomatoes to it?
subhasmita says
Yes!! it should work.
Betsy says
I used rotel
Instead of tomatoes and omitted any other hot spices and it was wonderfully flavored.
Betsy says
I used rotel
Instead of tomatoes and omitted any other hot spices and it was wonderfully flavored. Just a tiny bit of heat.
Meridith Sappenfield says
Is this something that can also be done in the instant pot?
EmilyR says
What 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
I have used 3 quart one.
Jordan says
This 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
Wow!! So glad to hear this. Thank you for trying.
jan says
i 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
Thank you for trying. Chipotle tomatoes would make it even more delicious.
KELSEY says
Do you put the chicken in the crockpot thawed or frozen?
subhasmita says
Yes, you can. But 6qt would not be enough. You might have to use an 8qt one.
Alesha says
Do you cook on high for 2-3 hours or on low
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.
Pam White says
How many carbs in this recipe?
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.
Deborah Glenn says
What kind of cream cheese did you use?
subhasmita says
I have used half and half.
Kat M says
OMG awesome. when servicing I added chopped tomatoes on top. Excellent. I will make it again for sure! Thx
Jennifer says
Great combination of flavors! We loved it and it goes in what hubby calls the "keeper" file! YUM!!!
Matt says
Are the breasts frozen or thawed?
Kathryn says
Either way
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!!
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.
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
Dave Thomas says
Would really like to try but I need nutrition info.
Kathryn says
It's listed in comments above
Kathryn says
And below ur comment as well
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!
Heather says
What is 1 cup cream.
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.
Kathryn says
Someone calculated it and posted above
Stephanie says
Was the cook time in the crockpot the same when doubling the ingredients?
subhasmita says
Yes it should be. as long the crockpot is large enough to hold all the ingredients.
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.
Tabatha says
What is the cream? Is it heavy whipping cream?
Kathryn says
Yes
Becca says
This makes keto-friendly Mexican food so easy! Sweeeet!
Ashley says
Also waiting on nutritional facts lmao
Kathryn says
It's posted in comments above
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.
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.
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.
Marla says
I am in Mexico and didn’t have cream or half and half so I used Media Crema. Delicious!!
subhasmita says
Thank you! Gald you liked it.
Tanya B says
A delicious recipe. Were you able to add the nutritional information?
thanks
Heather says
And what are nutritional facts?
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!
Kimberly says
Thank you for calculating this meal!
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?
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 .
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.