Creamy Mexican Chicken Soup

Yield: 8 servings

Creamy Mexican Chicken Soup

This soup never gets old. It is hearty, spicy, and a crowd pleaser. It has all the usual suspects of Tex-Mex food.


For the Shredded Chicken
  • 1.4 lbs chicken breasts (or 2 chicken breasts)
  • 1 tablespoons olive oil
  • 1 tablespoon cumin
  • 2 teaspoons salt
For the Soup
  • 1 tablespoons olive oil
  • I medium onion, diced
  • 1/2 cup diced bell peppers
  • 3 cloves minced garlic
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 - 1 teaspoon salt
  • shredded chicken (above)
  • 1 (10 oz. can) Rotel Tomatoes and Green Chilies
  • 32 oz. chicken stock
  • 3 tablespoons tomato paste
  • 4 cups water
  • 1 tablespoon coconut flour
  • 1 cup heavy cream


For the Shredded Chicken
  1. Heat oven to 350. Put chicken on baking sheet and rub on olive oil, cumin, and salt. Bake for about 20-25 minutes or until internal temperature reaches 160. Let rest for 10 minutes before shredding.
For the Soup
  1. Cook olive oil, onions, peppers, and garlic on medium heat in soup pot. Cook for about 5 minutes or until softened. Add in chili powder, cumin, garlic powder, and salt. Add in your shredded chicken. Next, add your Rotel, stock, tomato paste and water. Turn it to a boil, then turn the heat to low and let it simmer for 45 minutes. 
  2. Lastly, bring your cream up to temperature by putting the cream and coconut flour into a bowl and slowly adding a half cup of soup. Once cream mixture is warm, you can pour it into the soup pot.
  3. Garnish with chopped cilantro, pico de gallo, sour cream, shredded cheddar, salsa, avocados, sriracha, or anything else you think would be amazing in your soup.


6 grams of carbs per serving
Created using The Recipes Generator
Soups, Chicken, LunchKarissa Long