Crock Pot Mexican Chicken Soup
This Crock Pot Mexican Chicken Soup is a warm, hearty, and cheesy comfort dish perfect for weeknights or cozy weekends. With just four simple ingredients — chicken, chunky salsa, chicken broth, and Monterey Jack cheese — this easy slow cooker soup recipe delivers big Mexican-inspired flavor with minimal effort. It’s creamy, satisfying, and perfect for anyone who loves a good low-carb chicken soup that tastes like it came straight from your favorite Tex-Mex kitchen.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Servings: 6
- 1 1/2 pounds boneless skinless chicken (thighs or breasts)
- 15.5 ounces chunky salsa mild, medium, or hot – your choice
- 15 ounces chicken broth
- 8 ounces Monterey Jack or Pepper Jack cheese cubed or shredded
Add ingredients to the Crock Pot: Place the chicken pieces, salsa, and chicken broth into the slow cooker. Stir lightly to combine.
Cook until tender: Cover and cook on Low for 4–6 hours or High for 2–3 hours, until the chicken is cooked through and easily shreds with a fork.
Shred the chicken: Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Stir to mix evenly.
Add the cheese: Stir in the Monterey Jack or Pepper Jack cheese until melted and creamy. Let the soup cook on Low for an additional 10–15 minutes to thicken slightly.
Serve warm: Ladle into bowls and serve hot. Garnish with optional toppings like sliced avocado, fresh cilantro, or a dollop of sour cream.
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Make it Creamier: Add a few tablespoons of heavy cream or cream cheese at the end for extra richness.
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Add Veggies: Toss in corn, diced bell peppers, or black beans for more texture and color.
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Spice It Up: Use a spicy salsa or add a pinch of chili powder for extra heat.
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Low-Carb Friendly: Skip tortilla toppings and serve with cauliflower rice or cheese crisps.
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.