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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.
Course dinner
Cuisine Mexican
Keyword chicken, Easy Family Dinner, healthy soup, keto friendly, ketogenic, lchf, low carb, low carb high fat, soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 4 hours 10 minutes
Servings 12 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.

    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

    Calories: 258kcal | Carbohydrates: 5g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1061mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 875IU | Vitamin C: 11.7mg | Calcium: 124mg | Iron: 0.9mg