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.

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.


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


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


  • 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



  • 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.


  • 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.



  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.


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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  1. 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

  2. Catherine Mosier says:

    The ads made it very difficult to use this recipe.

    1. 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.

  3. 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!

  4. 5 stars
    Delicious!! I sautéed the onions, garlic AND the peppers first, turned out amazing!!

  5. 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.

  6. 5 stars
    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!

    1. subhasmita says:

      So glad that you like the soup so much. Cornbread for the sides sounds amazing.

  7. Karen Ginn says:

    Would it be ok to add rotel tomatoes to it?

    1. subhasmita says:

      Yes!! it should work.

    2. I used rotel
      Instead of tomatoes and omitted any other hot spices and it was wonderfully flavored.

    3. I used rotel
      Instead of tomatoes and omitted any other hot spices and it was wonderfully flavored. Just a tiny bit of heat.

  8. Meridith Sappenfield says:

    Is this something that can also be done in the instant pot?

  9. 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.

    1. subhasmita says:

      I have used 3 quart one.

  10. 5 stars
    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!

    1. subhasmita says:

      Wow!! So glad to hear this. Thank you for trying.

  11. 5 stars
    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!

    1. subhasmita says:

      Thank you for trying. Chipotle tomatoes would make it even more delicious.

  12. Do you put the chicken in the crockpot thawed or frozen?

    1. subhasmita says:

      Yes, you can. But 6qt would not be enough. You might have to use an 8qt one.

  13. Do you cook on high for 2-3 hours or on low

  14. I’m sure coconut milk would taste good too!

    1. subhasmita says:

      I have never tried with coconut milk. It will certainly make the soup creamy but the taste will not be the same.

  15. Pam White says:

    How many carbs in this recipe?

  16. Can you do this in an IP or just the stove

    1. subhasmita says:

      Yes. It can be done on stove top. The cooking time would vary. I am not sure about Instant Pot though.

  17. Deborah Glenn says:

    What kind of cream cheese did you use?

    1. subhasmita says:

      I have used half and half.

  18. OMG awesome. when servicing I added chopped tomatoes on top. Excellent. I will make it again for sure! Thx

  19. Great combination of flavors! We loved it and it goes in what hubby calls the “keeper” file! YUM!!!

  20. Are the breasts frozen or thawed?

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