Easy Mexican Chicken Soup Low Carb
Easy Mexican Chicken Soup is an easy crock pot recipe. It is tangy, mildly spicy and tastes like you brought the sunshine indoors. The Spicy Chicken makes wonderful shredded chicken for salads and tacos as well as delicious in the soup. Serving suggestion: Ladle into bowls and garnish with a dollop guacamole. Sprinkle with grated cheese if desired.
Servings: 8 servings
Calories: 17kcal
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
Baker’s Secret: Spicy Chicken can also be used in tacos, salads, quesadillas and burritos.