Low-Carb Crock Pot Mexican Chicken Soup that Tastes Amazing

Low-carb Mexican chicken soup

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.

Print Recipe
Low-Carb Crock Pot Mexican Chicken Soup
With a few short lists of ingredients and very little prep time work, this low-carb Mexican chicken soup is perfect for those weeknights when you want something comforting and don't feel like cooking.
Low-carb Mexican chicken soup
Prep Time 15 minutes
Cook Time 5 hours
Servings
servings
Prep Time 15 minutes
Cook Time 5 hours
Servings
servings
Low-carb Mexican chicken soup
Instructions
  1. Sprinkle the chicken thighs generously with salt and pepper. Add to a large crockpot with Mexican seasoning blend, onion, ghee, and garlic. Toss around to get the chicken fully coated with the seasoning.
  2. Pour in the chicken stock, and tomatoes and green chiles. Cover and cook for 6 hours on low or 3-4 hours on high until the chicken is fully cooked and tender.
  3. Remove the chicken from the crockpot, shred it with a fork or cut in cubes with a knife and put it back in the pot.
  4. Taste and add more salt and pepper, if needed. If you desire, you can top it with cheese, sour cream, cilantro, and avocado!
Recipe Notes

Per serving: 186 calories, 8.5g Fat, 20g protein, 2.9g Total Carb (2.2g Net Carb)

Tina Alexandre
Tina Alexandre

Tina co-founded Flattummydiet.com to provide women with flat belly diet and exercise tips to help them lose their belly fat and achieve their health goals in a sustainable way. Her passion includes health, fitness, writing, and dogs.

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