Low carb crock pot Mexican chicken soup

Low Carb Crock Pot Chicken Soup

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: 331kcal
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!
Print Recipe


  • 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


  • 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.



The cooked chicken can be shredded easily by placing it in a large bowl and beating with an electric mixer.


Serving: 1bowl | Calories: 331kcal | 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

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