Keto Mexican Chicken Soup

Super easy and super yummy low carb soup recipe.  You can serve with extra cheese or sour cream as well!


  • 1 1/2 pounds boneless and skinless chicken pieces
  • 12 ounces salsa
  • 32 ounces chicken broth
  • 8 ounces Monterey Jack or Cheddar cheese, shredded
  • 1 1/2 tablespoons taco seasoning


  1. Place chicken pieces at the bottom of a 6 quart crock pot.
  2. Add remaining ingredients.
  3. Cook on low 4-6 hours. (longer if meat is frozen)
  4. You can either remove the chicken to shred it, and then add it back, or you can use a potato masher to shred the chicken inside the crockpot.