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Additional Info
Think you have no time to cook a decent low carb chicken soup? Think again! This keto Mexican chicken soup recipe requires only 4 simple ingredients. Simply dump them in and let the crock pot do the cooking!
One of my goals is to spend less time in the kitchen. So, I’ve been making more easy recipes like this low carb Mexican chicken soup.
I usually overeat when I’m surrounded by food. Therefore, getting out of the kitchen also helps keep me from snacking too much. 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 one over 20 years ago, I used it mainly for slow cooking chicken in a store bought sauce. But these days, I use my own homemade keto BBQ sauce recipe.
I love dump and go low carb recipes. And I’d like to get back into using the slow cooker more often for simple recipes like keto soup.
How to make Mexican chicken soup in the crock pot
You only need 4 ingredients to make this ridiculously easy keto chicken soup in the slow cooker. And, it’s a dump and go recipe that gets you out of the kitchen fast!
Simply drop in raw chicken meat, salsa, chicken stock or broth, and cheese into your crock pot, turn it on, and walk away. It’s that easy!
Shredding the chicken
The chicken will be fully cooked after a few hours. That’s when you want to take it out and shred it up into smaller pieces.
You can use two forks to shred the meat. But placing the chicken in a mixing bowl and shredding it with an electric hand mixer speeds up the process.
Once it’s shredded, add the chicken to the crock pot. Since the chicken is fully cooked, the soup is ready to be served.
If you want to speed things along, use leftover roasted or rotisserie chicken that’s already cooked. That way, you just shred the cooked chicken and heat the soup until it’s hot and the cheese is melted.
Why you’ll love this slow cooker Mexican chicken soup
There’s very little work you have to do to enjoy a delicious bowl of crock pot Mexican chicken soup for lunch or dinner other than shredding the chicken.
And this keto soup is only about 400 calories per serving with around 5g net carbs. The fat content is fairly high too. With about 20 grams per servings, it really fills you up and keeps you full for hours.
You can easily prepare this low carb chicken soup in the morning before work and allow it cook while you are away. That’s because preparation can easily done in less than 5 minutes!
You’ll 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!
How to prevent overcooking
A programmable crock pot allows you to set the cooking time. Then it automatically switches to the warm setting. So if you’re going to be out most of the day, it’s best to use one slow cooker with a programmable timer.
Keto Mexican 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?
If you want another simple dump and go recipe, take a look at my keto slow cooker Buffalo Chicken. And be sure to 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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Low Carb Crock Pot Chicken Soup
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
Instructions
- Place chicken pieces at the bottom of a 6 quart crock pot.
- Add remaining ingredients.
- Cook on high 3-4 hours or low 6-8 hours.
- Remove chicken pieces and shred chicken. Return to crock.
- Serve hot.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!
Michelle says
Can you use marinara sauce instead of salsa
Lisa MarcAurele says
I should work, but taste would be different and you’ll likely want to add seasonings.
Vickie Nachtrieb says
This has become a favorite. Super easy & loads of flavor.
Amy says
We love this soup, but would like it to be a little more Spicy. What can i add without making it salty?
Lisa MarcAurele says
Maybe some ground cayenne pepper or hot chili peppers?
Fran Simpson says
Another new family favorite (even my picky grandson likes it and that is MAJOR). Thanks for the recipe. Such an easy recipe and I wouldn’t change a thing!
Melanie Traub says
Love this easy easy & super yummy recipe! Could I add cream cheese toward the end for something a bit creamier? I don’t want to ruin it because it is already great but am wondering. Thx!
Lisa MarcAurele says
You could add cream cheese at the end or use it in place of some of the other cheese.
Anita says
Are you the person that has the recipe for Keto ice cream bars?
Lisa MarcAurele says
I have peanut butter ice cream bars so might not be me.
PL says
I made this soup today. as it cooked – it smelled wonderful & when it was done I served up a bowl. I was disappointed that it was SO salty! I did add a partial pkge of taco seasoning & a little cumin. However -I don’t think those would give it the over salted taste. If anyone has suggestions on what can be done to reduce the saltyiness – I’d be happy to know!
dania says
Add in half a potato to it and let cook a few minutes and remove the potato
Becca says
Skip the taco seasoning and use low sodium broth/salsa.
Karen says
Why are the most delicious recipes I’ve tried only a handful of ingredients? Anyway just had a bowl of this and it’s delicious!! I shredded a block of cheese within seconds in my food processor and it all melted just fine. Definitely making this again soon!
Paris says
Hey lisa,
Can we use regular chicken broth instead of chicken bone broth?
Lisa MarcAurele says
Yes. I use them interchangeably.
Dawn says
Amazing!!!
Kelley says
I can’t believe I waited so long to make this! It was so simple and so good. I already had some roasted chicken thighs left over from a different meal. So I added the chicken broth (I doubled the broth because I like brothy soups), the cheese, shredded, and the salsa into the crockpot, along with a couple tbsp of cream cheese. When it was mostly melted, I stuck in an immersion blender and blended it smooth, like another commenter did here. Then I added the chicken I already had on hand. It was absolutely delish! I wish I had 100 more recipes this easy and tasty.
Amanda says
The soup was really good, except the cheese. I added cubes and they were just rubbery globs. Did I miss something? The cheese was in there for about 3 hours.
Lisa MarcAurele says
Some cheese melts better than others. As mentioned, grating the cheese or using a soft cheese like cream cheese works better.
Vonnie Frazier says
This soup is fantastic! I read one comment about using a blender, so I used my immersion blender, and made the entire pot of soup this creamy, yummy delicious thing! Last night was my first time making it~ The cheese melted just fine in my old crock pot. I used Pepper Jack cheese, and cubed it.
Lisa MarcAurele says
Thanks for reminder on using an immersion blender to make a creamier soup!
Nancy says
My whole family really enjoyed this recipe. I’m definitely doubling the recipe next time. My hubby ate 3 bowls in one sitting LOL! The only thing I added because I like a creamier soup is 4 oz of regular cream cheese.
Lisa MarcAurele says
Thanks for sharing! Great idea adding in cream cheese.
Jill says
This sounds wonderful and I’ll def try it. The only snag is in the nutritional info it list the serving size as 1 bowl….way too much wiggle room there. Could you be a little more precise on this for me, thanks!
??
Lisa MarcAurele says
It’s roughly 1.5 cups. It’s calculated by evenly dividing the total amount into 6 servings.
Jen says
This is the most amazing, simple soup. My Texan husband asks for it all the time. Takes 5 minutes to put together in the slow cooker and 5 minutes 4 hours later to shred the chicken. A breeze – and leftovers are AMAZING!
Lisa MarcAurele says
It’s definitely a time saver!
Jessica says
Tried this today in the instant pot! Love it! thanks for the recipe!
Lisa MarcAurele says
Good to know it works out in the Instant Pot too.
Teri Anne says
How long in the instant pot? Please!
Lisa MarcAurele says
I’d say about 10 minutes on “soup” and then a natural pressure release.
Lynn says
How long do u put on for in a instant pot?
Lisa MarcAurele says
I’d use similar times to the low carb taco soup recipe.
Rita P. says
I made this and it was delicious! I cubed the cheese but they didn’t melt all the way so next time I will shred. I froze the soup in individual servings – great for work! I add a dollop of sour cream after reheating.
Lisa MarcAurele says
Shredding the cheese will allow it to melt faster.
Janet says
Super easy and only a few ingredients. Sooooo yummy!
Victoria says
Thanks for the recipe, your soup has nice flavor. I used a whole chicken with double the chicken broth , extra salsa and a finely diced, seeded jalapeño.
Jodi DunnDaugherty says
HI! This looks delish!!! Do you know the conversion for using chicken breasts in the Instant Pot? And about how many breasts?? Thank you!!
Lisa says
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.
Jodi D says
Ty so much!!
Michelle says
Can you use some other sauce instead of salsa
Lisa says
Salsa is what gives the taste and consistency. There are different types of salsa that you can try like salsa verde.
Nancy Baker says
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.
X says
Can it be frozen?
Lisa says
I haven’t tried freezing, but it should be okay.
Rita P. says
I have frozen the soup in individual servings with great results. Perfect for lunches!
Tasha405 says
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! ?
Marcella Rice says
I don’t understand where you got the number for all the fat.
Lisa says
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.
Sandy Pizzio says
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!
Lisa says
You’re welcome Sandy!
John L says
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.
Lisa says
You’re welcome. Thanks for sharing your success with the recipe John!
Marcey says
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!
Abigail says
I used hot salsa and hot cheese. Sooo spicy and delicious! Quick and easy! Will make again!
Melinda says
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.
Kimberly Hall says
Has anyone tried salsa verde. Thats,all i have in my frige
Lisa says
I haven’t, but it should work out fine.
jimmy says
Could ground beef be substituted for chicken?
Lisa says
I’d probably brown it first, but should work otherwise.
Easy Roasted says
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!!
Lisa says
Any chicken meat is fine and amount doesn’t need to be exact. I’d just use what looks about right to you. 🙂
Cynthia says
Lisa,I just started Keto first of May. You say it makes 6 servings. Is that a cup, 1 1/2 cups or 1/2 cup?
Lisa says
It’s about a cup or a little more.
Carole says
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..
Lisa says
Good tip on using the Mexican queso blanco. It does melt a lot smoother.
Kimberly says
Was the cheese you used the kind that is already in the tub or was it a block cheese?
cindy says
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.
Lisa says
Thanks for giving it a try Cindy! On the low setting, the cream cheese usually doesn’t curdle.
Pcjae says
So good!!! Thanks for sharing the recipe.
Lisa says
I’m so glad you liked it! It’s one of those recipes that almost cooks itself.
Denise Decker says
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 !!!!!
Lisa says
Thanks for the pressure cooker conversion!
Cristal says
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!!!
Lisa says
Thanks for sharing those tips!
Nina says
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
Lisa says
You’re welcome! 🙂 Thanks for sharing your method Nina! I’m loving that chipotle chili powder, pickled jalapeños, and extra cheese. Yum!
Rachel Andrepont says
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
Lisa says
Hope you love it. I’m a fan of adding in jalapeños too!
Emily says
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!!
Lisa says
I never buy pre-shredded cheese, I grate it fresh from a block.
nina says
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
Lisa says
Thanks for sharing how you made this one! It was definitely faster than waiting for the slow cooker.
nina says
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!
Lisa says
Extra peppers are always a plus!
Holly says
Do you think it would work if I doubled this recipe? Needing to feed a lot of people… thank you!!!
Lisa says
It should. Just be sure to grate the cheese so it melts in better.
Niko moran says
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.
Melissa says
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.
Lisa says
I love using thigh meat too. I’ll have to look for the Mateo’s salsa.
kelly polizzi says
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?
Lisa says
Why would you throw it away just because the cheese didn’t melt completely? It’s still fine. If the cheese doesn’t melt, simply microwave each serving or try a softer cheese. Grating the cheese first also helps.
Cathy Murphy says
the recipe says High for 3-4 hours or low for 6-8. Maybe it was the kind of cheese you used.
Mb says
Personally, I liked the clumps of cheese. Reminded me of little dumplings without the work
Lisa says
I kind of like them too. 🙂
Rebeca Flores says
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.
Lisa says
Any cheese that melts well will work. A lot of people like cream cheese in the soup.
Deb says
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!
Lisa says
I haven’t tried this recipe, but I’ve frozen other low carb soups and they were fine.
Joan says
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!
Lisa says
So glad it worked out for you Joan!
Courtney says
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!
Lisa says
Glad it worked out for you and your family!
Bree R says
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.❤
Lisa says
You’re welcome!
Linda Carmody says
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!!
Lisa says
Happy it worked out for you! The avocado and sour cream are perfect for it!
Mary says
May I use white meat in this soup like chicken breast and if so how much? Thanks for all your great recipes!!
Lisa says
Any meat can be used and the amount isn’t crucial.
Kayla says
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?
Lisa says
The cheese I used was really soft. I’d say try a softer cheese.
J says
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.
Lisa says
It’s best to finely shred the cheese or just add it to the top of the soup when serving.
Kelly says
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! 🙂
Lisa says
I believe others have used cream cheese as it melts smoothly.
Patrick Farley says
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.
Lisa says
I’d say use a low fat cheese and broth and leaner white meat.
KalynsKitchen says
Sounds good and easy, win-win!
Lisa says
It is!
Inez Aultman says
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!
Lisa says
I’ll try Havarti next time! Thanks for the tips!
Tasha says
Use the crockpot liners. They are awesome! If it should leak a little all you have to do is rinae your crockpot no heavy washing needed.
Heidi says
Your soup was so wonderful! I just started low carb eating and I will be making this again again and again.
Lisa says
Glad you enjoyed it Heidi! 🙂
Vanessa says
This is great! Even our son (he says “that diet food will kill him”) had some and pronounced it good. He’s very picky and rarely eats anything I cook, but he liked this and even asked for some as a late-nite snack last night. ❤️
Lisa says
Love when the kids like the low carb foods!
Debbie says
Do you think this would work with a can of Rotel instead of the salsa?
Lisa says
Rotel is very similar so it’s a good sub.
Rita Rosenbrock says
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!
Lisa says
It seems best to grate the cheese first, but the pepper jack cheese melted fine in my crock pot.
PWO says
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?
Lisa says
The sodium depends on products used. Those watching sodium may want to adjust with lower sodium ingredients.
Jess RN CDE says
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.
FoSizzleMyNizzle says
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!
Lisa says
Love how you stretched it out a bit. Great idea!
Joan says
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.
Lisa says
Rotisserie chicken is a great way to make it. And, shredded cheese is the way to go.
Trisha says
I’m using a rotisserie chicken too. Since the chicken is already cooked and shredded how long should I put it in the crock pot for? On low setting too I assume, right?
Lisa says
You can add it in near the end of the cooking time.
Ambar P says
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?
Lisa says
The values are per serving.
Nicole says
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.
Lisa says
Happy to hear it was an easy dinner on the stovetop!
Anamarie Neumiller says
I added extra corn ,can of chicken chouder
Homemade noodles mozrella balls and
I’ll serve with Sour cream
Lisa says
Sounds yummy!
Angela says
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?
Lisa says
I don’t see why not. You might just want to taste to see if additional seasoning is needed.
Linda says
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.
Lisa says
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!
Amanda says
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.
Lisa says
This should cook up quickly on the stove. Just add all the ingredients, cover, and simmer until cheese has melted in.
Amber says
Any suggestions for veggies that could be added?
Lisa says
I think a some zucchini added at the end would be nice. You could add bell peppers too.
Denise says
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.
Lisa says
An outlet timer would certainly work for a slow cooker. Never thought to use one, though. Thanks!
Lindy says
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.
Lisa says
Coconut cream may work better. It’s worth a try.
Holly says
This was awesome. My pepper Jack cubes didn’t melt, but I added shredded cheese at the end after scooping the blobs out 🙂
Lisa says
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.
Nat says
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!!
Lisa says
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.
Marlynda says
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 ☺
Lisa says
I’m so happy you and your family enjoyed this soup!
Tracy says
Does this reheat well? To make on a weekend and use for lunch through the week? Thanks!
Lisa says
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.
Dawn says
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?
Lisa says
Some cheese is harder than others. You could try a softer cheese next time like cream cheese.
Lesley says
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.
Lisa says
I’ll have to recalculate. I may have put in skinned thighs rather than skinless.
Lesley says
Let me know what you come up with! I would love to know I am not losing it, haha. And I have made this soup twice now and I really can’t tell you how amazing it is! GREAT WORK!
Lisa says
I sure will!
J'Lyn says
This sounds great. Did you figure out the calorie count? What is the size of a serving? 1 cup?
Lisa says
It’s about 400 calories per cup.
Mickie Gibbs says
This was SO tasty and SO easy! It’s definitely going in the meal rotation!
Lydia says
Hi Lisa,
Today is the day for this soup! I’m rediscovering my crockpots as well. Thank you!
Lisa says
I agree. It’s freezing here and it’s a great way to warm up! Enjoy it!
Kelly says
Can I assume a serving is a cup?
Lisa says
Each serving is about a cup.
Anita aka SkeeterN says
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.
Lisa says
Thanks for that tip! I found out about that after posting this recipe. Will use a mixer next time for sure!
Lorrie says
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
Lisa says
I would freeze ingredients together and then dump frozen into the crockpot. No need to cook twice!
Karen says
Yum-o!
nicole thomas says
oh my gosh!, perfect!! ill make this again and again… thank you so much
Lisa says
Glad you liked it Nicole!
Sloane says
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 🙂
Lisa says
You’re welcome! The more friends the merrier!