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mexican chicken soup in ramekins

Low Carb Crock Pot Chicken Soup

Course: Soup
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 servings
Calories: 331
Author: Lisa MarcAurele
No time for cooking? Try this ridiculously easy low carb crock pot Mexican chicken soup recipe. It's made with only 4 ingredients!
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US Customary - Metric

Ingredients

  • 1 ½ 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 finely chopped 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.

Video

Notes

The cooked chicken can be shredded easily by placing it in a large bowl and beating with an electric mixer.
Cheese should be cut into very small pieces or shredded so that it blends into the soup well.
Change up the flavor by using other types of cheese. Softer cheeses like cream cheese will melt into the soup best.

Nutrition

Serving: 1bowl | Calories: 331 | Carbohydrates: 5g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 91mg | Sodium: 1032mg | Potassium: 441mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 7.6mg | Calcium: 317mg | Iron: 1.4mg

Additional Info

Net Carbs: 4 g | % Carbs: 5 % | % Protein: 31 % | % Fat: 64.1 % | SmartPoints: 11
Values 
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(
    [serving_size] => 1
    [calories] => 331
    [carbohydrates] => 5
    [protein] => 25
    [fat] => 23
    [saturated_fat] => 10
    [cholesterol] => 91
    [sodium] => 1032
    [potassium] => 441
    [fiber] => 1
    [sugar] => 3
    [vitamin_a] => 750
    [vitamin_c] => 7.6
    [calcium] => 317
    [iron] => 1.4
    [serving_unit] => bowl
)

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