Creamy Keto Mexican Chicken Soup Recipe

Spice up your dinner tonight with this Creamy Keto Mexican Chicken Soup Recipe! This zesty chicken soup recipe is loaded with everything you love about Tex-Mex!

Creamy Keto Mexican Chicken Soup Recipe Ingredients

• 1 1/2 cups chicken (breasts or chicken tenders)
• 1 small yellow onion, diced
• 1 tablespoon butter
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 2 tablespoons garlic, minced
• 1 (4 ounces) can green chilis, diced
• 2 (8 ounces) jars Ortega taco sauce, mild or hot
• 1 can Rotel green chilies and tomatoes
• 8 ounces cream cheese, room temp
• 32 ounces of chicken bone broth
• 1/2 teaspoon black pepper
• 1/2 teaspoon oregano
• 2 teaspoons cumin
• 1 teaspoon paprika
• Top with cilantro and Monterey Jack shredded cheese

Creamy Keto Mexican Chicken Soup Recipe Instructions

1. Add 1 tablespoon butter and diced onion to a stockpot. Saute until translucent.
2. Add the red and green peppers and cook until soft.
3. Remove the onion and peppers from the skillet and cook the chicken in the same pot.
4. Add the chicken and cook it until it’s completely cooked through. Use a fork and shred the chicken when it’s done.
5. After the chicken is shredded add the chicken bone broth and vegetables back in the pot.
6. Add the garlic, green chilis, taco sauce, and Rotel.
7. Remove 1 cup of bone broth and place it in a small bowl. Add the room temp cream cheese bone broth and mix it until all the cream cheese is well combined. Use a blender if necessary.
8. Pour that creamy mixture into the soup.
9. Add the remaining seasonings and simmer for about 30 to 45 minutes until the flavors come together.
10. Top with cilantro and shredded cheese.
11. Serve warm.

Creamy Keto Mexican Chicken Soup Recipe Crockpot Instructions

1. You can add all these ingredients to the crockpot and cook it on low for 7 1/2 to 8 hours or on high for about 3 1/2 to 4 hours.

Creamy Keto Mexican Chicken Soup Recipe Nutrition

Serves 16

Calories 195, Total C 7.3g, Fiber 0.6g, Net C 6.7g, Sugars 3.6g, Fat 8.1g, Protein 21.2g

Here is a video we made to show you how to make this Creamy Keto Mexican Soup recipe.

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Here are a few photos we took while making this amazing recipe.

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Here’s a printable version of this Creamy Keto Mexican Soup Recipe:

Creamy Keto Mexican Soup Recipe

This zesty chicken soup recipe is loaded with everything you love about Tex-Mex!

4.39 from 13 votes

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Ingredients

  

• 1 1/2 cups chicken breasts or chicken tenders
• 1 small yellow onion diced
• 1 tbs butter
• 1/2 cup red pepper diced
• 1/2 cup green pepper diced
• 2 tbs garlic minced
• 1 4 oz can green chilis diced
• 2 8 oz jars Ortega taco sauce mild or hot
• 1 can Rotel green chilies and tomatoes
• 8 oz cream cheese room temp
• 32 oz chicken bone broth
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 2 tsp cumin
• 1 tsp paprika
• Top with cilantro and Monterey Jack shredded cheese

Instructions

 

• Add 1 tbs butter and diced onion to a stockpot. Saute until translucent.
• Add the red and green peppers and cook until soft.
• Remove the onion and peppers from the skillet and cook the chicken in the same pot.
• Add the chicken and cook it until it’s completely cooked through. Use a fork and shred the chicken when it’s done.
• After the chicken is shredded add the chicken bone broth and vegetables back in the pot.
• Add the garlic, green chilis, taco sauce, and Rotel.
• Remove 1 cup of bone broth and place it in a small bowl. Add the room temp cream cheese bone broth and mix it until all the cream cheese is well combined. Use a blender if necessary.
• Pour that creamy mixture into the soup.
• Add the remaining seasonings and simmer for about 30 to 45 minutes until the flavors come together.
• Top with cilantro and shredded cheese.
• Serve warm.

Video

Nutrition facts are provided as a courtesy. Have a question about our calculations or why you got a different result? Please read our nutrition policy.

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