Low-carb crockpot mexican chicken soup with monterey cheese
Savor the flavors of our Low-Carb Crockpot Mexican Chicken Soup! This easy-to-make recipe combines tender chicken breasts, zesty salsa sauce, rich chicken gravy, and creamy Monterey cheese for a comforting and delicious meal. Perfect for busy weeknights and keto-friendly!
- 30 Jan 2025
- Cook time 180 min
- Prep time 5 min
- 6 Servings
- 4 Ingredients
If you're looking for a flavorful and low-carb meal that's easy to prepare, this crockpot Mexican chicken soup with Monterey cheese is perfect for you. Combining tender chicken breasts with tangy salsa and rich chicken gravy, this recipe is a satisfying dish that's ideal for busy weeknights or a relaxed weekend dinner. Plus, it's made in a crockpot, so you can simply set it and forget it while it cooks to perfection.
Ingredients:
Instructions:
- If your chicken breasts are large, consider cutting them in half for more even cooking.
- Shred the Monterey cheese and set it aside.
- Place the chicken breasts at the bottom of the crockpot in an even layer.
- Pour the salsa sauce evenly over the chicken.
- Next, add the chicken gravy, making sure all the chicken is covered with the liquids.
- Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be fully cooked and tender by the end of this time.
- After the cooking time is up, check the chicken for doneness. It should be very tender and easy to shred.
- Using two forks, shred the chicken directly in the crockpot.
- Add the shredded Monterey cheese to the crockpot and stir until the cheese is completely melted and the soup is creamy.
- Ladle the soup into bowls and enjoy! This low-carb Mexican chicken soup pairs well with a side of avocado slices or a dollop of sour cream for some added creaminess.
Tips:
- For added flavor, use a salsa sauce that includes your favorite mix of spices and veggies. Feel free to mix things up with different salsa heat levels depending on your preference.
- If you prefer a thicker consistency, you can shred the chicken towards the end of cooking, allowing it to absorb more flavors.
- For a creamier soup, add a dollop of sour cream or a splash of heavy cream just before serving.
- Garnish with fresh cilantro, sliced avocado, or a squeeze of lime juice for additional layers of flavor.
- If you have leftovers, this soup stores well in the refrigerator for up to 3 days or can be frozen for future meals.
This low-carb crockpot Mexican chicken soup with Monterey cheese is not only delicious but also simple to make, requiring minimal effort and cleanup. Whether you're managing your carbs or just looking for a hearty, flavorful meal, this recipe is sure to become a favorite in your household. Serve it with a side salad or some avocado slices for an extra touch of freshness.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 350kcal | 18% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 1.63g | 4% |
| Sugar 3.72g | 4% |
| Fat | |
| Fat 16g | 20% |
| Saturated 8g | 28% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 120mg | 21% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 13mg | 78% |
| Vitamin B6 1.16mg | 68% |
| Vitamin B9 22ug | 6% |
| Vitamin B12 0.56ug | 23% |
| Vitamin C 1.64mg | 2% |
| Vitamin E 1.89mg | 13% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 320mg | 25% |
| Copper, Cu 0.13mg | 14% |
| Iron, Fe 1.14mg | 10% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 680mg | 20% |
| Selenium, Se 33ug | 61% |
| Sodium, Na 1160mg | 77% |
| Zinc, Zn 2.17mg | 20% |
| Water | |
| Water 250g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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