This is a great soup to use all your leftover Mexican Chicken, but you could also just shred a rotisserie chicken bought from the store…seriously, whatever is easier. Sometimes I even throw in raw chicken and then shred when the soup is at the end of it’s slow cooker time.

When I make the Chicken Enchilada Soup I usually double the recipe and then freeze 2-4 cups of that chicken for this soup.

This is a chunky chili style soup that’s so hearty and filling. Serve this with a caesar salad or a simple garden side salad. And of course this freezes beautifully for dinner or lunches another time.

Mexican Taco Chicken Chili

This is a chunky Chicken Enchilada Soup is so hearty and filling. Serve this with a caesar salad or a simple garden side salad. And of course this freezes beautifully for dinner or lunches another time.

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Prep Time: 10

Cook Time: 3

Total Time: 4 10

Course: dinner

Cuisine: Mexican

Keyword: chicken, Easy Family Dinner, healthy soup, keto friendly, ketogenic, lchf, low carb, low carb high fat, soup

Servings: cups

Calories: 258kcal

Author: The Kellie Kitchen

Ingredients

Soup ingredients

4 cups chicken, cooked Mexican Crockpot Chicken recipe here or store bought rotisserie chicken shredded
6 cups chicken broth
8 oz cream cheese
1/2 cup heavy cream
6 oz black olives, sliced
1 cup celery large chop
12 oz salsa Pace Picante is my brand
1 taco seasoning
1 cup cheddar cheese shredded
6 oz green chiles canned, chopped
1 cup cilantro fresh and chopped

Dump all soup ingredients into slow cooker on high for 3 hours or low for 8 hours.

US Customary - Metric

Instructions

Dump all soup ingredients into slow cooker on high for 3 hours or low for 8 hours.

Notes

The nutritional values are based on using all the garnish and guacamole. If you'd like to lessen your carb count omit the guacamole....but I NEVER would omit guac!!!

Nutrition

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