This Easy Mexican Chicken Soup recipe is what I’ve been longing for. It’s a soup that is warm, not just hot off the stove but something that would offer layers of warm, like layers of soft quilts.
I wanted something I could consume and feel sunny summer days extend into my fingers and toes. You know. Soup.
So the great soup recipe hunt was on. After a visit to Pinterest, I focused my desire into wanting something similar to the kind of chicken soup they serve in ‘Fresh Mex’ places like Cafe Rio or Costa Vida.
I read through a good many recipes. In the end, I did what many of you do; adapt several recipes into one that you think you and your family will enjoy.
I made the soup in my crock pot — totally low maintenance and thrifty with delicious results. The lime juice gave just the right amount of tang and sunshine.
And as hoped, summer peeked through the windows at dinner time. So if you need a sunny warm-up let me suggest this Easy Mexican Chicken Soup.
Assemble the spices, a bit of broth,lime, Italian dressing and mixed them up:
Pour the spice mixture over the chicken breasts and let them cook for about 3 hours in the slow-cooker. In case you are wondering; yes I did use frozen chicken breasts and set the slow cooker on high.
Then I fork shredded the chicken and added the rest of the ingredients and allow to cook 2 more hours
I served this Easy Mexican Chicken Soup with a dollop of guacamole. If you like the idea of fresh guacamole with your soup, You can find my easy recipe here.
I always smile when we have this for dinner. It’s flavorful and less than 6 carbs a serving. For me that makes it suddenly sunny inside. Enjoy! – Laura
Nutrition Information for Easy Mexican Chicken Soup:
Easy Mexican Chicken Soup Low Carb
Ingredients
Spicy Chicken:
- 1-1/2 lbs . chicken breasts (about 4 large chicken breasts)
- 1/2 cup chicken broth
- 1/2 cup Italian salad dressing
- 1 1/2 tsp . chili powder
- 1 tsp . onion powder
- 1/2 tsp . paprika
- 1/2 tsp . cumin
- Pinch cayenne (opt)
- 1 tsp . chopped garlic
- 1/2 tsp . salt (opt.)
- Juice of 1 lime
Soup:
- 1 medium onion , finely chopped
- 1/2 cup carrots , finely chopped
- 5 cups chicken broth
- 3 T . fresh cilantro , finely chopped (opt.)
- 1 small can of chopped mild green chiles
- 1 15 oz . can petite diced fire-roasted tomatoes
- juice of 2 limes (about 3 tablespoons)
Instructions
For Spicy Chicken
- Place chicken breasts in slow cooker.
- Combine remaining Bolero chicken ingredients and pour over chicken.
- Cover and cook on high until chicken is done, about 3 hours.
- Shred chicken into sauce. (Stop here if just using for shredded chicken.)
For Soup
- To the slow cooker add: onion, carrots, chilies, chicken broth, cilantro, roasted tomatoes and lime juice.
- Continue on high for 2 hours. Serves 8
Notes
Explore more Mexican Chicken Recipes:
Chicken Enchilada Skillet Low Carb
Thanks to Friday Link Parties at:
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