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–+ servings

Mexican Chicken Soup

Elise
Spicy, mellow, limy, low carb Mexican chicken soup.
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Prep Time 15 minutes
Cook Time 4 hours
Course dinner, lunch
Cuisine American, Mexican
Servings 8
Calories 245 kcal

Ingredients
  

  • 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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