Looking for a bold, comforting, and nutrient-rich soup that brings all the flavor of classic Tex-Mex cuisine—without unnecessary carbs or gluten? This Slow Cooker Mexican Chicken Soup is exactly what you need. With its rich broth base, tender shredded chicken, vibrant spices, and creamy avocado finish, this low-carb version delivers all the warmth of your favorite takeout soups—in a keto-approved, dairy-friendly format.
Perfect for meal prep , cold nights , or when you’re craving something savory but staying in ketosis, this easy-to-make soup uses simple ingredients like bone broth, jalapeños, and zucchini noodles to bring bold global flavor into your kitchen. Whether you’re doing strict ketosis , following a low-carb lifestyle , or simply love hearty soups with depth and richness, this Mexican chicken soup will quickly become a staple in your weekly rotation.
In this article, we’ll walk you through how to make this perfect keto-friendly Mexican chicken soup from scratch , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get started!
Why You’ll Love This Slow Cooker Mexican Chicken Soup
This isn’t just any old chicken noodle—it’s a bold, melt-in-your-mouth delight made with real ingredients that bring bold texture and taste together beautifully—in one pot!
Here’s why it stands out:
- 🍗 Hearty chicken base : Made with bone-in thighs or breasts for natural gelatin and richness.
- 🌶️ Spicy kick : Jalapeños, chili powder, and cumin deliver authentic Mexican flavor.
- 🥒 Low-carb veggie power : Zucchini, bell peppers, and spinach add fiber without starch overload.
- 🍲 One-pot wonder : Minimal cleanup, maximum convenience.
- ⏱️ Ready in under 4 hours (on high)
- 🧁 Great for batch cooking or freezer meals
- 🧼 Easy to customize : Add toppings or swap veggies as needed!
Whether you’re making it for yourself after work, your family for dinner, or guests at a weekend gathering, this keto Mexican chicken soup will quickly become a go-to comfort dish for any occasion.
Ingredients You’ll Need
For the Soup Base:
- 2–3 lbs boneless chicken thighs or breasts
- 1 cup chicken broth or bone broth
- 1 can (14.5 oz) diced tomatoes (no sugar added)
- 1 can (14.5 oz) tomato sauce or crushed tomatoes
- 1/2 cup chopped zucchini or cauliflower florets
- 1/2 cup sliced bell peppers
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Optional: A few drops of hot sauce or 1 tbsp lime juice for brightness
For Serving (Optional):
- 1/4 cup shredded cooked chicken (extra)
- 1/4 cup sour cream or full-fat coconut yogurt
- 1/4 cup chopped cilantro
- Crushed pork rinds or tortilla strips (keto-approved)
- Sliced avocado or guacamole
- Lime wedges
Step-by-Step Instructions
Step 1: Add Ingredients to Slow Cooker
Place chicken, broth, tomatoes, tomato sauce, onion, garlic, and spices into your slow cooker.
Mix well to coat everything evenly.
Pro Tip: Use bone-in chicken for extra collagen and richer broth.
Step 2: Cook on Low or High
Cover and cook on:
- High for 3–4 hours , or
- Low for 6–8 hours , until chicken is fully cooked and shreds easily.
Let cool slightly before shredding.
Step 3: Shred the Chicken
Remove the chicken and shred using two forks or clean hands.
Return to the slow cooker and stir into the soup base.
Step 4: Add Fresh Veggies
Stir in fresh vegetables like zucchini, bell peppers, and spinach during the last 30 minutes of cooking to maintain crispness and color.
Note: If using frozen vegetables, add them earlier to allow more thawing time.
Step 5: Adjust Seasoning and Finish
Taste and adjust salt, pepper, and spices if needed.
For extra richness, stir in a spoonful of sour cream or heavy cream.
Keep warm or refrigerate for later.
Step 6: Serve and Enjoy!
Ladle warm soup into bowls and top with:
- Avocado slices or guacamole
- Cilantro
- Crushed pork rinds or keto tortilla chips
- A squeeze of lime
- Hot sauce or chipotle mayo
Enjoy every spicy, savory bite of your Slow Cooker Mexican Chicken Soup !
Nutritional Information (Per Serving – Makes 6 Servings)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Total Fat | ~10 g |
| Saturated Fat | ~3 g |
| Cholesterol | ~60 mg |
| Sodium | ~400 mg |
| Total Carbs | ~6 g |
| Dietary Fiber | ~2 g |
| Net Carbs | ~4 g |
| Protein | ~20 g |
Note: Values may vary based on exact measurements and optional add-ins.
Tips for the Best Slow Cooker Mexican Chicken Soup
- Use quality chicken and broth – Bone broth adds gut-healing benefits and deeper flavor.
- Don’t skip resting time – The flavors develop beautifully after sitting overnight.
- Layer spices early – Helps build complex flavor during long simmering.
- Make ahead and store – Keeps best refrigerated in an airtight container.
- Double the batch for future meals – Great for freezing and reheating later.
Variations & Customizations
Want to switch things up? Try these tasty variations:
No-Bake Energy Bowl
Chill the mixture and serve cold with sour cream and pickled vegetables.
Coconut Curry Twist
Replace tomato sauce with coconut milk and curry paste for tropical flair.
Turkey Version
Use leftover turkey instead of chicken for holiday leftovers hack.
Vegan Option
Use plant-based chicken alternative and mushroom-based broth for dairy-free magic.
Spicy Kick
Add red pepper flakes, serrano peppers, or extra jalapeños for heat lovers.
Frequently Asked Questions (FAQ)
Is this truly keto-friendly?
Yes! With only ~4g net carbs per serving , it fits perfectly within a ketogenic lifestyle.
Can I use regular canned tomatoes?
Yes—but check labels for added sugars. Use unsweetened versions for best results.
How do I store leftover soup?
Store cooled portions in an airtight container in the fridge for up to 4 days . Freeze for longer storage.
What kind of noodles work best?
Try spiralized zucchini, spaghetti squash, or shirataki noodles for low-carb options.
Can I slow-cook this with frozen chicken?
Yes! Just increase cooking time by 1–2 hours and ensure internal temperature reaches 165°F (75°C) .
Why This Recipe Works So Well
This Slow Cooker Mexican Chicken Soup works because of its perfect balance of textures and bold flavors:
- The chicken gives hearty protein power , keeping you full longer without heaviness.
- The tomatoes and broth soak into every bite , enhancing depth and aroma.
- And the jalapeños and spices add signature warmth , completing the Mexican-inspired experience.
It’s the kind of dish that makes eating clean feel indulgent—because it tastes so good.
Serving Suggestions
Looking for creative ways to serve your keto Mexican chicken soup beyond just a bowl? Here are some ideas:
In Wraps
Wrap warm bites in large lettuce leaves or collard greens for handheld eats.
Over Greens
Top arugula or kale with warm soup for a heartier salad.
With Dipping Sauces
Try chipotle mayo, ranch, or tzatziki for extra flair.
At a Dinner Party
Cut into mini bites and arrange on a platter with toothpicks for appetizer servings.
As Leftovers
Crumble over mashed cauliflower or mix with scrambled eggs for fusion-style breakfast bowls.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of what makes this dish special:
Chicken (Bone-In)
High in collagen and B vitamins—supports joint function and energy levels.
Bone Broth
Rich in amino acids and minerals—great for digestion and immunity.
Jalapeños & Spices
Natural metabolism boosters—enhance fat-burning and circulation.
Even though this is a soup, it’s packed with nutrients that make it more than just a snack—it’s a smart addition to your balanced lifestyle when enjoyed mindfully.
Final Thoughts: A Must-Try Comfort Dish for Soup Lovers
This Slow Cooker Mexican Chicken Soup proves that going low-carb doesn’t mean missing out on bold, comforting flavors. With its soft meat base, vibrant vegetable notes, and herb-infused finish, it’s the kind of soup that turns a simple meal into something magical—even without rice or beans.
Whether you’re new to keto, looking for a fast weeknight dinner idea, or want to impress with homemade flair, this soup deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.
So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something worth celebrating.
Print
Slow Cooker Mexican Chicken Soup – Hearty, Flavorful & Perfectly Low-Carb!
- Total Time: 4 hrs 10 mins
Description
A rich and creamy soup packed with tender chicken and smoky spices!
Ingredients
400 grams boneless, skinless chicken breasts
1 (14 oz) can fire-roasted plum tomatoes
2 teaspoons oil
1 medium onion, finely diced 1 tablespoon minced garlic
1 red bell pepper, chopped
1.5 teaspoons roasted cumin powder
1 teaspoon dried oregano 1.5 teaspoons chipotle chili powder 1 teaspoon paprika (optional) 1.5 cups chicken stock
1 cup half-and-half cream
½ cup cream cheese, softened 1 cup shredded cheddar cheese or Mexican cheese blend
Salt, to taste Fresh cilantro leaves for garnish
Instructions
SLOW COOKER METHOD
Heat oil in a skillet over medium heat. Add minced garlic and onion, sauté until the onion becomes soft and fragrant.
Transfer the chicken breasts, fire-roasted tomatoes, sautéed onion and garlic mixture, spices, warmed chicken stock, and salt into your preheated slow cooker.
Cover and cook on high for 3 hours.
Add the chopped bell pepper, half-and-half, cream cheese, and shredded cheddar cheese. Cook on high for an additional 20-30 minutes, until the cheese is melted and creamy.
Shred the chicken breasts inside the slow cooker using two forks.
Serve hot, garnished with fresh cilantro, sour cream, and avocado slices.
INSTANT POT METHOD
Set the Instant Pot to sauté mode and heat the oil.
Add garlic and onion and cook until softened and aromatic.
Stir in cumin, chipotle chili powder, oregano, and paprika; sauté for 30 seconds.
Add tomatoes and chicken stock, scraping the bottom of the pot to loosen any browned bits. Season with salt.
Place chicken breasts in the pot, seal the lid, and cook on high pressure for 8 minutes.
Allow a natural pressure release for 10 minutes, then release any remaining pressure manually.
Remove the chicken breasts and shred with forks.
Add bell pepper, cream cheese, cheddar cheese, and half-and-half to the pot; stir until melted and smooth.
Return shredded chicken to the pot, stir to combine.
Garnish with fresh cilantro before serving.
- Prep Time: 10 mins
- Cook Time: 4 hrs
Nutrition
- Serving Size: 5
- Calories: 377
- Fat: 25g
- Carbohydrates: 10g
- Protein: 28g