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!
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.
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!
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.
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.
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.
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.
Mexican Low Carb Crock Pot Chicken Soup Recipe
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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 4g
- % Carbs: 5%
- % Protein: 31%
- % Fat: 64.1%
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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.
Amanda says
May 28, 2019 at 8:59 pmThe 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
May 29, 2019 at 5:43 pmSome cheese melts better than others. As mentioned, grating the cheese or using a soft cheese like cream cheese works better.
Vonnie Frazier says
May 13, 2019 at 12:04 pmThis 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
May 13, 2019 at 1:00 pmThanks for reminder on using an immersion blender to make a creamier soup!
Nancy says
April 28, 2019 at 10:24 pmMy 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
April 29, 2019 at 6:18 amThanks for sharing! Great idea adding in cream cheese.
Jill says
February 6, 2019 at 7:44 amThis 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
February 6, 2019 at 8:21 amIt’s roughly 1.5 cups. It’s calculated by evenly dividing the total amount into 6 servings.
Jen says
January 23, 2019 at 2:03 pmThis 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
January 23, 2019 at 4:25 pmIt’s definitely a time saver!
Jessica says
January 14, 2019 at 7:32 pmTried this today in the instant pot! Love it! thanks for the recipe!
Lisa MarcAurele says
January 15, 2019 at 9:06 amGood to know it works out in the Instant Pot too.
Teri Anne says
March 1, 2019 at 11:50 amHow long in the instant pot? Please!
Lisa MarcAurele says
March 2, 2019 at 8:34 amI’d say about 10 minutes on “soup” and then a natural pressure release.
Rita P. says
January 11, 2019 at 4:41 pmI 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
January 12, 2019 at 8:34 amShredding the cheese will allow it to melt faster.
Janet says
January 5, 2019 at 9:16 pmSuper easy and only a few ingredients. Sooooo yummy!
Victoria says
November 16, 2018 at 8:03 pmThanks 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
September 4, 2018 at 8:07 pmHI! 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
September 5, 2018 at 9:42 amYou 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
January 14, 2019 at 1:58 pmTy so much!!
Michelle says
August 28, 2018 at 2:52 amCan you use some other sauce instead of salsa
Lisa says
August 28, 2018 at 8:33 amSalsa is what gives the taste and consistency. There are different types of salsa that you can try like salsa verde.
Nancy Baker says
May 2, 2018 at 7:00 pmI 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
August 25, 2018 at 2:54 amCan it be frozen?
Lisa says
August 25, 2018 at 6:19 amI haven’t tried freezing, but it should be okay.
Rita P. says
February 6, 2019 at 9:41 pmI have frozen the soup in individual servings with great results. Perfect for lunches!
Tasha405 says
April 6, 2018 at 2:50 pmThis 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
March 19, 2018 at 5:58 pmI don’t understand where you got the number for all the fat.
Lisa says
March 20, 2018 at 5:04 amIt 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
February 28, 2018 at 12:12 amTurned 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
February 28, 2018 at 5:44 amYou’re welcome Sandy!
John L says
February 3, 2018 at 12:42 pmHave 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
February 3, 2018 at 1:19 pmYou’re welcome. Thanks for sharing your success with the recipe John!
Marcey says
January 16, 2018 at 2:16 pmAbsolutely 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
January 14, 2018 at 4:32 pmI used hot salsa and hot cheese. Sooo spicy and delicious! Quick and easy! Will make again!
Melinda says
January 12, 2018 at 1:52 pmLoved 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
January 2, 2018 at 9:06 pmHas anyone tried salsa verde. Thats,all i have in my frige
Lisa says
January 4, 2018 at 8:22 amI haven’t, but it should work out fine.
jimmy says
December 9, 2017 at 9:40 amCould ground beef be substituted for chicken?
Lisa says
December 9, 2017 at 3:26 pmI’d probably brown it first, but should work otherwise.
Easy Roasted says
December 6, 2017 at 3:32 amThis 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
December 6, 2017 at 10:06 amAny chicken meat is fine and amount doesn’t need to be exact. I’d just use what looks about right to you. 🙂
Cynthia says
May 14, 2018 at 7:32 pmLisa,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
May 15, 2018 at 8:07 amIt’s about a cup or a little more.