Simple Crockpot Mexican Chicken Soup & Soft Taco Filling

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This simple naturally low carb Mexican Chicken Soup is packed with light, savory, spicy flavors for a perfect all-season soup. Put this one-pot meal together fast and easy in your crock pot for a delicious no fuss, low carb bowl full of yum! This makes the best soft taco filling too!!!

Loaded with chunks and shreds of chicken, red pepper, onion, garlic, cilantro, jalapenos, lime, cream cheese and tons of spice this soup will please even the pickiest eater. This Mexican Chicken Soup is easy, easy to make into Chicken Tortilla Soup if you’re in the mood for something heavier. Just add some canned beans, cheddar cheese and bagged tortillas or pan fry some individual packaged ones.

How To Make Mexican Chicken Soup

I don’t think this made from scratch, crockpot soup can get any easier to put together. You basically cut up veggies, open a couple of packages of boneless skinless chicken, add seasonings, open the broth carton, and add everything to the pot. Then turn the slow cooker on and let cook for 4-6 hours. That’s it! So simple!

How to Make Soft Taco Filling

This soup is easily transformed into soft taco filling. When your adding all the ingredients into the crockpot just use one cup of chicken broth instead of all 6. That’s it!!

Easy Ingredients

• boneless chicken breasts and thighs
• Red Bell Pepper cut in slices
• onion cut in slices
• jalapenos diced, with or without seeds
• cabbage cut in slivers
• garlic
• cilantro, rough chopped
• chicken broth
• chili powder
• cumin
• garlic powder
• garlic bouillon, I use Better Than Bouillion Roasted Garlic
• lemon pepper
• cream cheese cubed
• cilantro, cheddar cheese, avocado for garnish and extra flavor
• a squeeze of lime juice to taste

Easy Step Instructions

1. STEP ONE – Slice and dice all the above veggies.
2. STEP TWO – Include everything in the slow cooker except the garnish and lime juice.
3. STEP THREE – Turn on slow cooker to low for 6 hours or high for 4 hours.
4. STEP FOUR – Once cooked through shred chicken…it should break apart really easy. Add cubed cream cheese and let simmer for about 30 minutes. Stir occasionally to help cream cheese melt.
5. STEP FIVE – Serve in bowls and garnish with all the garnishments listed. Add other yummy stuff like tortilla chips, chickpeas, extra hot sauce. Enjoy!

Kitchen Helpers You Need To Make This Mexican Chicken Soup

Questions and Answers

Can you make this Mexican Chicken Soup a head of time and save for later?

Yes, you sure can. You can store in a freezer-safe bag or bowl and either heat it up on top of the stove or in the microwave.

Note: when freezing do not include the avocados or tortillas.

Can you make this on top of the stove instead of the crock pot?

You bet! I would brown everything with a little olive oil in a dutch oven…except the seasonings. Then add the broth and seasonings. Bring to a boil and then let simmer for about an hour.

Note: If you omit the chicken broth you would basically have a really good soft tortilla filling for quesadillas, tacos, or a salad topping…YUM!

Delicious Toppings for Mexican Chicken Soup

• Deliciously Easy Cornbread made in a cast iron skillet
• Tortilla Chips
• Fresh, pan-fried tortillas
• Spicy Roasted Air Fryer Jalapeno Chickpeas
• Avocado slices
• Cheddar Cheese, Monterey Jack, Parmasan…any kind of cheese:)
• Pork Rinds
• Sunflower Seeds
• Crackers

More Yummy Stuff from TCC👇

Lemon Chicken Orzo Soup…Love Food of the Gods!

Spicy Roasted Jalapeno Chickpeas…Air Fryer Fast and Good!

Califlower Shrimp Chowder…Low Carb Goodness!

Easy Cast Iron Skillet Cornbread…made from Jiffy corn muffin mix

Lemon Bars…Crazy Goodness!

Mexican Chicken Soup

Elise

Spicy, mellow, limy, low carb Mexican chicken soup.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Course dinner, lunch

Cuisine American, Mexican

Servings 8

Calories 245 kcal

Ingredients

  

1x2x3x

• 2 pounds skinless, boneless chicken breasts and thighs
• 1 Red Bell Pepper cut in slices
• 1 onion cut in slices
• 2 jalapenos diced, with or without seeds
• 1/2 head of cabbage cut in slivers
• 3 garlic pods or more if desired minced
• 1/2 cup cilantro rough chopped
• 6 cup chicken broth 1 cup for soft taco filling
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tbsp garlic boullon
• 2 tsp lemon pepper
• 8 oz cream cheese cubed
• cilantro, cheddar cheese, avocado for garnish and extra flavor
• squeeze of lime jiuce to taste

Instructions

 

• Slice and dice all the above veggies.
• Include everything above in the slow cooker except the garnish and lime juice.
• Turn on slow cooker to low for 6 hours or high for 4 hours.
• Once cooked through shred chicken…it should break apart really easy. Add cubed cream cheese and let simmer for about 30 minutes. Stir occationally to help cream cheese melt.
• Serve in bowls and garnish with all the garnishments listed. Add other yummy stuff like tortilla chips, garbanzo beans, extra hot sauce. Enjoy!

Nutrition

Calories: 245kcal

Keyword crockpot, low carb, mexican, slow cooker, soft tacos, soup, spicy

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