With very little prep time, this low-carb crockpot Mexican chicken soup is super easy to make.
It only has few ingredients and all you have to do is to toss them all in your instant pot and turn it on for 5 hours.
I also love that you barely have to shop anything special to make this wintery delicious soup with a kick.
It’s also so flexible, so if you have leftover roast chicken or turkey, you can use that instead of the chicken thigh. Or you may have a pack of chicken in the freezer waiting to be used up. This is your perfect recipe to turn it into everyone’s favorite dish.
If you are vegan, dairy-free, or have any other food restrictions, you’ll also find this soup perfect!
If you are on a keto diet, you can easily add fatty toppings to make it keto. My favorite keto toppings are cheddar cheese, sour cream, and avocado.
The soup is equally as good without toppings or with.
Busy week ahead? Pack the leftovers in the air-tight containers to store it up to a week.
Store leftovers in the refrigerator for up to 1 week. Reheat on the stovetop.