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Mexican Low Carb Crock Pot Chicken Soup Recipe

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No time for cooking? Try this ridiculously easy slow cooker Mexican low carb Crock Pot chicken soup recipe. It’s made with only 4 ingredients!

Slow cooker Mexican chicken low carb soup

Now that the holidays are over, we all need to get back on track with healthier eating. Although I did fairly well avoiding most of the bad food, I just ate more than I should have.

Like most people, I want to improve my health in the new year. That means eating better, reducing stress, and becoming more active.

Another thing I want to work on in 2016 is spending less time in the kitchen. So, I’ll be doing more easy recipes like this low carb crock pot chicken soup.

I hang out in the kitchen way more than I should. I also have a habit of snacking more than I should. I’m one of those people who has a hard time refraining when I see food.

For me, I just need to clear the food out of my sight. Getting out of the kitchen will help with that. And low carb soups are an easy way to get back on track.

Last year, I rediscovered the crock pot. When I got my first crock pot over 20 years ago, I only used it for slow cooking chicken with a store bought sauce.

How to make a low carb crock pot chicken soup

I was a big on the dump and go crock pot recipes. This year, I want to get back into using the slow cooker more often for simple low carb recipes like this crock pot Mexican chicken low carb soup.

You only need 4 ingredients to make this ridiculously easy slow cooker soup. And, it’s a dump and go recipe that gets you out of the kitchen fast!

Simply drop in chicken, salsa, chicken broth, and cheese into your crock pot, turn it on, and walk away. It’s that easy!

Shredding chicken for low carb crock pot chicken soup

The chicken should be done after a few hours. That’s when you want to take it out and shred it up into smaller pieces.

There’s very little work you’ll have to do to enjoy a delicious bowl of crock pot Mexican chicken soup for lunch or dinner other than shredding the chicken.

This low carb high fat low carb soup is only about 400 calories per serving with around 5g net carbs.

The fat content is fairly high being over 20 grams per servings so it really fills you up and keeps you full for hours.

With a prep time of less than 5 minutes, you can easily prepare this slow cooker Mexican chicken soup in the morning before work and let it cook while you are away.

Low carb crock pot chicken soup in crock

It’s so nice to come home from work with a hot meal cooked and ready to eat. All you need to do it shred the chicken and it’s good to go!

I don’t know about you, but the last thing I want to do after a 9 hour work day is have to cook. That’s why I like to make big meals on the weekends and eat the leftovers during the weekdays.

I don’t always have time on the weekends, though, so I need to get back into the habit of using the crock pot more during the week.

A programmable crock pot allows you to set the cooking time so if you are out for a while, it automatically switches to the warm setting.

My casserole crock pot is the only one that’s programmable.

Low carb crock pot Mexican chicken soup

Since I’d like to use it more to cook food while I’m at work, I need to invest in a new 6 quart crock pot that’s programmable.

If you add in the commute, I’m away from home for about 10 hours during the work day so it would be nice to have the crock pot automatically switch to warm after being on low for 6 hours.

Easy low carb crock pot chicken soup recipe

Do you love the convenience of crock pot cooking? What types of low carb crock pot recipes would you like to see in 2016? Check out my list of other great low carb crock pot recipes!

Or, if you’re into pressure cooking, I’ve put together a collection of low carb Instant Pot soup recipes at Community Table.

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Mexican Low Carb Crock Pot Chicken Soup Recipe

Low carb crock pot Mexican chicken soup
4.83 from 41 votes
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Low Carb Crock Pot Chicken Soup

No time for cooking? Try this ridiculously easy low carb crock pot Mexican chicken soup recipe. It's made with only 4 ingredients!
Course Soup
Cuisine Mexican
Keyword low carb soup
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 331 kcal
Author Lisa | Low Carb Yum

Ingredients

  • 1 1/2 pounds chicken pieces boneless/skinless, I used thigh meat
  • 15.5 ounces chunky salsa I used Tostitos
  • 15 ounces chicken bone broth
  • 8 ounces Monterey or Pepper Jack cheese cubed small or shredded
US Customary - Metric

Instructions

  1. Place chicken pieces at the bottom of a 6 quart crock pot.
  2. Add remaining ingredients.
  3. Cook on high 3-4 hours or low 6-8 hours.
  4. Remove chicken pieces and shred chicken. Return to crock.
  5. Serve hot.

Recipe Notes

About 5.1g net carbs per serving.

Nutrition Facts
Low Carb Crock Pot Chicken Soup
Amount Per Serving (1 bowl)
Calories 331 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 91mg 30%
Sodium 1032mg 43%
Potassium 441mg 13%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 25g 50%
Vitamin A 15%
Vitamin C 9.2%
Calcium 31.7%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

Low carb crock pot Mexican chicken soup

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No time for cooking? Try this ridiculously easy slow cooker Mexican chicken low carb soup recipe. It's made with only 4 ingredients! #lowcarbsoup #lowcarb | LowCarbYum.com
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Comments

  1. HI! This looks delish!!! Do you know the conversion for using chicken breasts in the Instant Pot? And about how many breasts?? Thank you!!

    Reply

    • You shouldn’t need to cook this long in the Instant Pot. I’d say about 10 minutes at high pressure. And I’d say about 2-3 half breasts of chicken.

      Reply

  3. I used a pork butt roast that I roasted and had too much meat on hand. It was delicious and so tender after cooking again in the crockpot. I will try to freeze the rest.

    Reply

  4. This has become a big favorite at our house! I make it at least twice a month and I double and sometimes triple the recipe so we ALWAYS have a lot of leftovers!! The only thing I changed was that I added an envelope of taco seasoning to get a little more spice & flavor from it. Game changer! I’ve always made it with chicken but I just got a big pork tenderloin on sale and I think I’m gonna try it with that this week! Thanks for the great recipe, this keto family of 4 loves it! 😊

    Reply

    • It was calculated using a couple different nutritional calculator. I just checked it again with the current software I use and updated. The number is similar to what was there before.

      Reply

  6. Turned out great and still make again! I used leftover shredded rotisserie chicken, added about a tablespoon of cumin, and used cream cheese for half of the cheese. Simmered on the stove, covered for about an hour and a half. The chicken was already cooked, so I was just trying to bring all the flavor together. Easy and delicious. Thanks Lisa!

    Reply

  7. Have made this several times now exactly as printed with wonderful results. The first time my wife and I were watching a movie. Later, we noticed there were no leftovers. Because of convenience, I use chicken base to make stock in everything. I have not noticed a sacrifice in taste. I used Happy Farms brand of pepper jack from Aldi’s. Cheese tasted great and melted just fine. Having read the comments, I will start adding some of the changes suggested by others to this recipe. Thanks, Lisa for a great recipe.

    Reply

  8. Absolutely delicious! Restaurant quality soup! “Cheated” by using rotisserie chicken and only heating on stove for an hour. Finally believe I found the meal that’s going to keep me on low carb! Thanks!

    Reply

  10. Loved it. I used 4 chicken breasts, 2 cans organic diced tomatoes with green chiles instead of salsa, added cheddar cheese after it had cooked 6 hours, and added 1/2 T taco seasoning and 1 T Franks hot sauce. I served with 2 T sour cream and diced avocado. It was perfect.

    Reply

  13. This was SO tasty and SO easy! It’s definitely going in the meal rotation!May I use white meat in this soup like chicken breast and if so how much? Thanks for all your great recipes!!

    Reply

  14. Love this soup ! The only change I made was to use chopped (mild) Hatch green chili as I have a sensitive stomach… And I used a white mexican cheese that melts easily , it’s used for dipping.. The chili gives me the flavor but not the heat. Thanks for all the good low carb recipes on here..

    Reply

  15. Tell you what…..i was a little skeptical of this because of the cheese and the crock pot – thought the cheese might curdle…..but you sure have a winner with this one! I had to use what i had on hand……chicken thighs, 1/2 block of cream cheese, 1 cup of grated cheddar, 1/2 jar of salsa and because i didn’t have another one, i added a can of Rotel tomatoes. and the broth – at the end i added chopped cilantro and a squeeze of lime. This soup is so dad gum easy and it’s amazing. Thank you for the recipe……this is a keeper and on those busy days, 5 minutes to throw in the crockpot and dinner’s ready that evening. That’s a win all the way around.

    Reply

  17. I made this awesome soup in my 6 quart electric pressure cooker. 10 min at high pressure for thawed chicken, 20 min for frozen chicken. Added cheese after cooking and let melt. 5 min tops. OMG BEST SOUP I HAVE EVER HAD INCLUDING THOSE CARB HEAVY FLOUR BASED NO NO’S.

    Thank you for your talent…..its simply delicious !!!!!

    Reply

  18. I made it even quicker… I used cooked rotisserie chicken already picked off the bone… Pace salsa… and mozzarella cheese. I wanted some veggies, so I added some sauteed onion and celery, as well as a sprinkle of taco seasoning. When serving, I sprinkled on some fresh cilanto, some freshly diced avocado, and a squirt of lime juice. THIS DISH IS TASTY!!!

    Reply

  19. super delish. – used 12 boneless skinless chicken thighs seasoned with chipotle chili powder, garlic and onion powder and ground pepper, – cooked in the oven at 350 for an hour. let cool. shortly before dinner i sauteed until soft one diced onion, added chicken chicken broth and salsa *eyeballed it with the amount of chicken that was chopped up*. added chopped chicken and grated nacho cheese that was enough to thicken up. the consistency was quite thick but it’s what i wanted. served on the side with pickled jalapeno peppers, more nacho cheese, green onions, extra salsa. this is such a workable recipe to how you personally want it. Muchas Gracias Lisacita!! me gusta mucho

    Reply

    • You’re welcome! 🙂 Thanks for sharing your method Nina! I’m loving that chipotle chili powder, pickled jalapeños, and extra cheese. Yum!

      Reply

  20. Just popped this in the crockpot! Super excited bc of cost, time, and it goes with my locarb diet!! Added some jalapeños for some extra kick

    Reply

  21. I see a lot of people posting that they replaced the cheese with cream cheese. Be careful!! Cream cheese and shredded cheese (due to the preservative that keeps it from sticking together) have carbs, increasing the carbs for the overall meal. A block of cheese that you have to shred yourself does not!!
    I’m looking forward to making this tomorrow to prep my lunches for the next week!i crave Mexican constantly, so this will hit the spot!!Thanks for a simple and delicious sounding recipe!!

    Reply

    • i was surprised at the simplicity but big time delish with this! the fam loved it – and i’ll make it again this week. i didn’t cook it in a slow cooker. baked chicken thighs in oven – heated smaller amounts of chicken stock and salsa – added shredded baked thighs – then nacho cheese *yes!! * at the end. super divine – thank you for a quick fun meal

      Reply

        • the thighs took about an hour covered in the oven at 350. once i shredded them i heated the broth and salsa in a pot, added the chicken – simmered for around 20 minutes to bring it all together, then sprinkled the cheese sprinkled on at the end. i’m going to make it again today and will add some diced up pickled jalapeno peppers to it!

          Reply

    • My first time making this I did double it and added sauted onions 1tbs of dried cilantro 1tbs of chives and used 8oz of Colby and 8oz of Monterey cheese. It was phenomenal and made 10 large servings. I’m actually remaking it right now as I type.

      Reply

  23. This was so much better than I thought it would be. I used chicken thighs and Mateo’s gourmet salsa which is so much better than the popular brands.

    Reply

  24. Everything was going great except for the fact that the cheese did not melt. Instead it siezed into clumpy balls and now has to go to waste. Should this have to be cooked on high?

    Reply

  25. Made it, loved it, easy ready. I have tried a lot of different chicken soup recipes from Pinterest, I love the 4 ingredients and, puff it’s done, I used Oaxaca cheese, because I didn’t have any other cheese on hand.

    Reply

  26. I tried this and it was a hit! I used cream cheese – next time I think I might try half cream cheese and half cheddar.

    Do you know if this recipe freezes well? I have a ton of leftover turkey so I’d like to make it again and freeze a bunch, but I don’t want to ruin it if it freezes poorly.

    Thanks!

    Reply

  27. This recipe was simple and delicious! I also added two teaspoons of taco seasoning to the mix. Gave it that little extra kick. Thank you for sharing!

    Reply

  28. I have had this recipie pinned to Pinterest for way too long. I got in a kick about a month ago to start trying some of these forgotten delicious looking recipies and I stumbled across this one! I have now made it twice for my family and everyone goes back for seconds! I add Rice, Black Pepper, and Lime Juice to give it more of a kick and so it feeds for a few more servings as we have a growing family! I’ve added it to my written cookbook in my kitchen and am excited to pass this recipie down!

    Reply

  29. This is so awesome! I’m going to add a can of black beans to stretch it through the week. Thanks for a great, cheap, healthy recipe.❤

    Reply

  30. This soup was so easy and so fantastic! Topped it with some avocado and sour cream and felt like a cooking champion. Thanks so much!!

    Reply

  32. I followed exactly to the tee, but used pepper jack. When I went to serve, the cheese was in giant clumps and next mixed with the soup. What did I do wrong?

    Reply

    • I had that same problem, I wonder if it was caused because I used the low setting and cooked it all day instead of the higher setting? Also I used regular jack cheese. That being said I picked the comps out and ate it anyway it was delicious.

      Reply

  33. Do you think this would work with cream cheese? I only have cream cheese and cheddar cheese in the house…..Thanks for the great recipe! 🙂

    Reply

  34. what is the best way to reduce the fat without sacrificing taste? I have gastroparesis and while I can have fat, im supposed to stay fairly low-fat.

    Reply

  36. I didn’t follow it to the tee, but I sure do thank you for the inspiration!

    I started with a bunch of chicken thighs in my Dutch oven on the stove. I don’t like to clean my crock pot. Got those all done under a tight fitting lid and removed them from the pot to cool. Blended my salsa and the broth from the thighs, leaving in all that wonderful fat, and added in a couple of small summer squash to add a little more body. No one knew it was there.

    I used Havarti cheese, as I knew that would melt.

    My salsa was very mild so I jazzed it up with more garlic and chili powder.

    Your recipes always bless me!

    Reply

  39. Just put everything in the crock pot. I used colby-Jack because that is what I had. Looking at all the reviews with cheese issues makes me wonder if it was a bad idea. Oh well, I turned it on high and will hope for the best. I used bone-in and skin on chicken so I will have to cook it a little longer anyway. I couldn’t help taking the extra step and browned the chicken well in a skillet first. I also added some finely chopped tasso since it needed to be used up and I doubled the broth. I guess we will see what happens! Thanks for all you do. You are so appreciated!

    Reply

  40. If the nutritional values are for each serving, the amount of sodium is half what you should have in an entire day and the serving size is only approximately 10 1/2 oz! Why is the sodium so high?

    Reply

    • On a ketogenic diet you flush most of your sodium intake due to the low insulin level. It’s recommended to get 5000mg sodium daily on a ketogenic diet.

      Reply

  41. I was a bit skeptical because of the simplicity of this recipe. But it hit all the factors I needed: low carb, cheap, quick, and nothing overly processed. Perfect for a mid week meal when I really don’t want to cook. With a few minors tweaks at the end, both the wife and kid loved it. Very rare in this house for both to like anything! We used chicken stock instead of broth. And added more than what was called for to increase the yield a bit. I knew it would be too spicy for their liking so added some cream at the end to smooth the texture out and cut the heat a bit. Definitely making it on the rotation!

    Reply

  42. We LOVE this soup!! Make it a lot – but I also have the issue with the cheese not melting so I will be shredding it in the future. Also I use a rotisserie chicken already cooked from the grocery, simply shred it and discard the skin. It comes out great!! It does require maybe a bit more low sodium chicken broth though as there is more chicken in the pot.

    Reply

  43. In regards to the nutritional value (I’m on a low carb, high protein diet) are these numbers equal to the entire meal or just one serving (1 cup)? So in other words is it 7.4 grams of carbs per serving OR for the entire dish?

    Reply

  44. Thank you so much! I didn’t have time to make in crockpot so I just did it in 45 mins on stove. My fiancé says this was his favorite dish I’ve ever made. 😄 I’m sure the salsa helped his tastebuds get extra happy. So glad to have found this and I love that it’s just a few ingredients.

    Reply

  45. Hi! Thanks for this simple recipe! I am trying it today for a potluck. I am wondering, do you think I could add more hot broth after cooking to make it go further at the potluck?

    Reply

  46. I noticed the sodium count is very high. I assume that it is coming from the chicken broth. If I use low sodium chicken broth, that should bring it down a lot. Maybe I can then season it with pepper, so that it is not too bland. Then again wouldn’t the pepper jack cheese give it a kick. Let me know what you think. Also does the chicken gets cooked separately and then you shred it and put it in the slow cooker or does it cook in the slow cooker and then when you take it out do you shred it. Thanks for helping me out here.

    Reply

    • Low sodium chicken broth would reduce the sodium considerably. The chicken cooks in the crock pot. I removed it toward the end to shreds it. A hand mixer can be used to shred it faster than using forks. Hope you like it!

      Reply

  47. What would suggest for making this on then stove top? I already have cooked shredded chicken so I don’t think the crockpot will be needed.

    Reply

  49. Looks yummy! Will definitely try it. Just a comment on the timer issue for your crockpot. I found a good tip to use a programmable timer that you can easily buy at a hardware store. The same kind you use for your xmas tree lights. No need to buy a new crockpot. Haven’t tried it yet but makes perfect sense.

    Reply

  50. what do you think about coconut milk instead of cheese? I can’t do dairy but not sure how coconut milk fares in a crock pot.

    Reply

  51. This was awesome. My pepper Jack cubes didn’t melt, but I added shredded cheese at the end after scooping the blobs out 🙂

    Reply

    • I think some jack cheeses are much harder than others or my crock pot gets a lot hotter than most. Maybe it needs to be grated first.

      Reply

      • I had this problem too. They look gross, but still taste like cheese. Did you use a certain kind/brand of pepper jack? I used two different brands with the same result. Great recipe tho!!

        Reply

        • My crock must get really hot or the cheese I used is softer than most. You can try grating the cheese or cooking on the stovetop to melt it completely.

          Reply

  52. This was a huge hit with my family! Thank you so much. I just love how easy this is to make, and how flavorful the end result is ☺

    Reply

    • It does! I’ve made it on the weekend and heated up at work in both my lunch crock and the microwave. I like to reheat on 50% power for 1.5 to 2 minutes.

      Reply

  54. I love the soup! I had a problem with the Monterrey cheese not melting though. Cooked on high for 4 hours but I used rotisserie chicken already cooked so that might be my problem. Any suggestions?

    Reply

  55. This soup turned out so amazing. And it was so easy to make! I am very happy with the results. I am wondering about your calorie count though at the bottom of the page. I know calorie counts vary by brand (say the cheese or salsa) but for the life of me I can’t get the recipe to come out to more than 340 calories per serving, and 285 if chicken breasts are used.

    Reply

  59. I can’t wait to try this recipe. I see your shredding your chicken with two forks. A crazy easy way is to use your mixer. Just turn it on and go! Shreds all meats quick and fast with no burned fingers. Youtube it! You will find video’s about it.

    Reply

  60. Super easy looking meal. Question I am doing a freezer meal exchange(with 7 other moms). If you were to freeze this would you prepare it then freeze it, or throw all ingredients in freezer bag and then dump into crockpot when they are ready for it?
    Thanks

    Reply

  63. Lisa,
    You don’t know it, but I’m your new best friend, lol.

    I tried your recipe for Mexican Chicken Soup for dinner yesterday. It turned out AMAZINGLY delicious! The only change I made was chopping up fresh cilantro and tossing that on top of the soup before I turned on the crock pot. I garnished with more cilantro and served a simple cucumber salad on the side. So, so delicious!

    Thanks so much for sharing 🙂

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….
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