Crockpot Low Carb Mexican Chicken Soup
Ingredients
- 3 Plus Cups of Chicken Broth make it as soupy or thick as you want
- 2 Cans of Rotel
- Save almost 1/2 of your meat from a roasted Chicken
- The Chicken Carcass for making broth
- 1 Block of Cream Cheese
- 1 Package of Cauliflower Rice or Florets whichever way you want to make it
- Black Beans
- Taco Seasoning 1 pckg or DIY
- Sour Cream
- Shredded Cheese
- Green Onions
- Cilantro
- Avocado
Instructions
- If you are making your broth, you need to make sure you plan ahead for that. I used my instant pot and made bone broth.
- To your crockpot add your broth, cauliflower, rotel, seasoning and black beans. *
- Cook on low for 4 hours. Cut up your cream cheese into cubes and add to the crockpot.
- Let cook for about 30-45 minutes and stir. When almost melted, shred your cooked chicken and add to the crockpot. Continue cooking until heated through. Taste and adjust as needed. Depending on your broth, you might need a lot or just a little salt.
- Serve with your favorite toppings.
Notes
* Note: If you are using cauliflower pieces, you can microwave your cauliflower and add to your blender and add broth. Blend until all of it is blended into the broth. Then add the all of the ingredients in that step to the crockpot.
You can add 3 raw chicken breasts at the beginning and shred before serving.
You can add 3 raw chicken breasts at the beginning and shred before serving.