This low-carb Mexican chicken soup is rich, creamy, a little spicy, and packed with bold Mexican-inspired flavors, yet it skips all the high-carb ingredients you’d normally expect. Instead, you get a deeply comforting, protein-packed soup that tastes indulgent while still keeping your carbs in check.
And the best part? It’s incredibly easy to make.
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Whether you’re using an Instant Pot, slow cooker, or even making it on the stove top, this recipe is designed to fit into your routine. With minimal prep, simple ingredients, and a hands-off cooking process, you can throw everything together and come back to a meal that tastes like it simmered all day.
This is also one of those recipes that works for everyone at the table. If you’re trying to stay keto, you’re covered. Feeding a family of picky eaters? These simple and delicious flavors please everyone. Need something meal-prep friendly? This soup reheats beautifully and tastes even better the next day.
The creamy base of cream cheese and a flavorful broth give this soup a comforting, almost chowder-like texture, while salsa, spices, and tender shredded chicken bring that signature Mexican flavor that no one can resist. Every bite hits that perfect balance of savory, tangy, and just a little bit spicy.
So whether you’re looking for a quick weeknight dinner or a reliable low-carb staple you’ll actually crave, this Mexican chicken soup delivers on all fronts. Let’s get into it!
Why You’ll Love This Low-Carb Mexican Chicken Soup
There’s no shortage of soup recipes out there, but finding one that’s low-carb, deeply flavorful, easy to make, and truly satisfying is a different story. Need more reasons why?
- Rich, creamy, and bold Mexican-inspired flavors.
- Incredibly practical! Make it in the Instant Pot, the slow cooker, or on the stovetop.
- Fits perfectly into a low-carb or keto lifestyle
- A recipe everyone is sure to love.
- Works great as leftovers or for meal prep.
Key Ingredients
The beauty of this soup lies in its simplicity, but each ingredient plays an important role in building flavor and texture. Here’s what you’ll need to make this tasty Mexican chicken soup at home:
- Chicken Breast
- Chicken Broth
- Diced Tomatoes
- Salsa
- Cream Cheese
- Homemade Taco Seasoning
- Avocado (for topping)
- Shredded Cheese (for topping)
Measurements for each ingredient, along with instructions for making this low-carb Mexican chicken soup, are in the printable recipe card below.
Printable Low-Carb Mexican Chicken Soup Recipe Card
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 14.5 oz can of diced tomatoes, undrained
- 3 cups chicken broth
- 2 tbsp homemade taco seasoning (see notes)
- 1 cup salsa
- 8 oz cream cheese, softened and cubed
- 1 avocado, for serving
- ½ cup Monterey Jack cheese, shredded, for serving
Instructions
- Place chicken, tomatoes, broth, taco seasoning, and salsa in the Instant Pot. Set to manual mode and cook for 12 minutes on high.
- Do a quick release of pressure.
- Remove the chicken and add the softened cream cheese to the Instant Pot. Stir the cream cheese into the soup until it is melted and fully incorporated.
- Shred the chicken using 2 forks and return to the soup. Stir well and serve. Top with avocado slices and shredded cheese.
Notes
- I use my homemade taco seasoning for this recipe. You can use a store bought version if you prefer.
- If using frozen chicken breasts, increase pressure cooking time to 12 minutes.
- I did not include the time it takes for the Instant Pot to come to pressure since there are so many variables for this. It took my soup an extra 15 minutes to come to pressure so be sure to factor that into your time.
Homemade Taco Seasoning Recipe
I love using this homemade taco seasoning for all my Mexican-inspired recipes! It’s a clean and cheaper alternative to store-bought packets that only takes a few minutes to make!
- 4 tbsp Chili Powder
- 2 tbsp Cumin
- 1 tbsp Paprika (smoked or sweet, depending on your preference)
- 1 tbsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregano
- 1 tsp Black Pepper
Add all the ingredients together in a small bowl and mix well to evenly combine. Store it in an airtight container or ziplock bag until ready to use.
Mexican Chicken Soup Cooking Methods
Using the Instant Pot is by far the fastest way to get this soup on the table, and it’s my preferred method. But if you don’t have an Instant Pot or just want to try out another method of making this soup, I’ve got you covered!
Instant Pot
Following the recipe card above, making this soup in the Instant Pot is great because you don’t need to pre-cook anything. The Instant Pot does all the work in a fraction of the time. Once the cooking cycle finishes, remember to remove the chicken and shred it before adding it back to the soup. The entire process takes under 30 minutes, but the result tastes as if it simmered for hours.
Tip: After removing the chicken from the Instant Pot, let it rest for about 5 minutes before shredding it. This helps it retain a juicy, tender texture.
Slow Cooker
If you prefer a hands-off approach, the slow cooker is your best friend. This method is ideal for days when you want to set it and forget it. Simply add all the ingredients, except the cream cheese, into your slow cooker in the morning. Cover and cook on low for 6 hours or high for 4 hours. Low-and-slow cooking allows the chicken to become incredibly tender, making it easy to shred.
Once the cooking time is complete, remove the chicken and shred it. Then, stir in the cream cheese, add the chicken back to the pot, and mix everything together before serving.
This method is perfect if you want a warm, ready-to-eat meal waiting for you at the end of the day.
Stove Top
The stovetop method gives you the most control over flavor and texture, making it a great option if you enjoy a more hands-on cooking experience.
You can cook your chicken in one of two ways:
Option 1: Bring your broth, salsa, spices, and chicken to a gentle boil. Then reduce the heat and let it simmer for about 15 minutes. Remove the chicken and shred it, then return it to the pot along with the cream cheese.
Option 2: The other method, which brings a bit more depth to the soup, requires cooking the chicken separately in a pan. Before beginning, bring the broth, salsa, and spices to a boil in a large pot. Reduce the heat to a simmer and keep it simmering while you cook the chicken.
Heat a skillet with oil over medium-high heat. Season the chicken with salt, pepper, and some of the taco seasoning. Cook the chicken on the stovetop until golden and fully cooked. The chicken should get an almost-blackened crust from the seasonings, which will add some wonderful flavor to the soup!
Let the chicken rest for about 5 minutes before shredding it. Add it to the soup pot along with the cream cheese. Stir to melt the cream cheese and mix everything together.
Serve warm, topped with avocado and shredded cheese.
Expert Tips for Best Flavor
Small adjustments and paying attention to the flavors can really make this soup unforgettable.
Layer Your Seasoning
Don’t rely on the one single addition of spices, not only in this recipe, but any time you’re cooking! Taste and adjust as you go, especially after adding the cream cheese, which can mellow flavors. Before serving, taste and add more seasonings as you see fit.
Use Room Temperature Cream Cheese
Cold cream cheese tends to clump and will give the soup an unappealing look. Let the cream cheese sit out for about 20-30 minutes, while the soup cooks. Softened cream cheese melts much more smoothly into the soup.
Use Rotisserie Chicken
If you want a deeper flavor and are making this in the Instant Pot or slow cooker, consider using rotisserie chicken instead of raw chicken. It will add a nice roasted, smoky flavor that enhances the overall dish.
Add Some Brightness
A squeeze of lemon juice at the end of cooking can brighten the entire soup and balance its richness. Serve the soup with some lime wedges on the side, too. Toppings like fresh cilantro, sour cream, guacamole, or diced onions can also add a lot to the final dish.
Keto & Low-Carb Ingredient Swaps
It’s easy to make a few swaps in this recipe, allowing you to tailor it to your specific needs without sacrificing taste.
- Reduce Dairy: Replace the cream cheese with a dairy-free alternative or leave it out. The texture will change slightly, but the soup will still be flavorful!
- Homemade Salsa: For a cleaner ingredient list, swap the store-bought salsa for a homemade version.
- Increase Fat for Macros: Add extra avocado and cheese, and finish the soup with a drizzle of avocado oil.
- Boost Fiber: To boost fiber without adding many carbs, you can include low-carb veggies like zucchini or cauliflower.
Variations & Add-Ins
This soup is incredibly versatile and easy to customize!
- Make it Spicier: Add jalapeños, hot sauce, a spicier salsa, or a can of fire-roasted green chiles!
- Change the Protein: Shredded beef or turkey can be a good substitute for chicken. Or use chicken thighs instead of chicken breasts.
- Add More Texture: Mix in more veggies, such as bell peppers, onions, spinach, or spaghetti squash.
Tip: If you’re not strictly low-carb, adding beans or corn can make the soup more filling and traditional.
What To Serve With It (Keto & Non-Keto Sides)
This Mexican chicken soup works as a complete meal on its own, but the right sides can take it even further. Here are some of my favorite things to serve it with:
Keto Options: cauliflower rice, cheese crisps, or a simple avocado salad.
Non-Keto: Warm tortillas, rice, quinoa, cornbread, or crusty bread.
Toppings also play a big role in adding lots of flavor and texture to this soup. Fresh herbs, sour cream, avocado, and shredded cheese enhance both the flavor and presentation.
Storage & Reheating
This soup is ideal for meal prep because it stores well and reheats easily.
In the refrigerator, it will stay fresh for about 3-4 days in an airtight container. The flavors often improve over time, making leftovers especially enjoyable!
When reheating, use low to medium heat and stir frequently. If the soup is too thick, adding a splash of broth, water, or cream can help restore its original texture.
Mexican Chicken Soup FAQs
This Mexican chicken soup is so easy to adapt based on your dietary needs or what you have on hand. Check out these questions and answers for some helpful ingredient tips!
Can I Use Frozen Chicken?
If you have frozen chicken, this recipe is a perfect way to use it, especially in the Instant Pot! If you’re using it straight from the freezer, just increase the cooking time slightly. You can also defrost the chicken in the fridge the day before and proceed with the recipe as written with any cooking method.
Can I Make It Dairy-Free?
This soup is easy to make dairy-free by making a few simple swaps. Substitute the cream cheese with a dairy-free version or use coconut cream. For the shredded cheese topping, you can either leave it out or use your favorite dairy-free shredded cheese.
Can I Use Chicken Thighs Instead of Breasts?
Chicken breasts are leaner and healthier, but chicken thighs offer much more flavor and tenderness, especially when they are slow-cooked. So, choosing between chicken breasts or chicken thighs is totally up to you; either option will taste delicious!
A Chicken Soup For All
By now, you can see why this low-carb Mexican chicken soup has become such a go-to recipe for so many people. It hits that balance of being easy enough for a busy weeknight, while still delivering the kind of rich, comforting flavor from a long, slow-cooked meal. Whether you use the Instant Pot for speed, the slow cooker for convenience, or the stovetop for a more hands-on approach, the end result is the same: a warm, satisfying meal that’s suitable for all appetites.
And that’s really what makes this recipe worth keeping in your rotation. Eating low carb, or even just trying to make healthier choices, doesn’t have to mean giving up the foods you love. This soup proves that you can still enjoy those bold, creamy flavors while staying aligned with your goals.
It’s also one of those recipes that gets better the more you make it. Maybe you’ll dial up the spice, experiment with different toppings, or find a shortcut that fits your routine even better. However you adapt it, it’s a dish everyone will love. If you end up making this soup, be sure to save the recipe for the next time you’re craving something simple, reliable, and genuinely satisfying.
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Did you try this recipe? Let us know what cooking method you used in the comments below. And be sure to print the recipe card above to share another great recipe with friends and family!
