Recipe: Mexican Crock Pot Chicken Soup


Mexican Low Carb Crock Pot Chicken Soup

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 1/2 pounds chicken pieces boneless/skinless
  • 15.5 ounces chunky salsa
  • 15 ounces chicken bone broth
  • 8 ounces Monterey or Pepper Jack cheese cubed small or shredded


  1. Place chicken pieces at the bottom of a 6 quart crock pot.
  2. Add remaining ingredients.
  3. Cook on high 3-4 hours or low 6-8 hours.
  4. Remove chicken pieces and shred chicken. Return to crock.
  5. Serve hot.
  6. Original recipe from:

Categories: Blog Archive, Recipes

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