4-Ingredient Keto Mexican Chicken Soup Recipe
Saturday, June 20, 2020
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No time for cooking? Try this easy low carb high fat crock pot Mexican chicken soup recipe. It's made with only 4 ingredients! A simple LCHF keto Atkins meal.
Why you’ll love this slow cooker Mexican chicken soup
There’s very little work you have to do to enjoy a delicious bowl of crock pot Mexican chicken soup for lunch or dinner other than shredding the chicken.
And this keto soup is only about 400 calories per serving with around 5g net carbs. The fat content is fairly high too. With about 20 grams per servings, it really fills you up and keeps you full for hours.
You can easily prepare this low carb chicken soup in the morning before work and allow it cook while you are away. That’s because preparation can easily done in less than 5 minutes!
You’ll come home from work with a hot meal cooked and ready to eat. All you need to do it shred the chicken and it’s good to go!
How to prevent overcooking
A programmable crock pot allows you to set the cooking time. Then it automatically switches to the warm setting. So if you’re going to be out most of the day, it’s best to use one slow cooker with a programmable timer.
Ingredients
- 1 1/2 pounds chicken pieces boneless/skinless, I used thigh meat
- 15.5 ounces chunky salsa I used Tostitos
- 15 ounces chicken bone broth
- 8 ounces Monterey or Pepper Jack cheese cubed small or shredded
US Customary – Metric
Instructions
- Place chicken pieces at the bottom of a 6 quart crock pot.
- Add remaining ingredients.
- Cook on high 3-4 hours or low 6-8 hours.
- Remove chicken pieces and shred chicken. Return to crock.
- Serve hot.
Notes
The cooked chicken can be shredded easily by placing it in a large bowl and beating with an electric mixer.