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Low carb crock pot Mexican chicken soup

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
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

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.

Video

Notes

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

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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