Tex-Mex Chicken and Rice Soup
Loaded with hearty veggies, shredded chicken, and warm, south-of-the-border spices, this Keto Mexican Chicken Soup is a soup we can’t get enough of! A bowl of this low carb Tex-Mex Chicken and Rice Soup Recipe with cauliflower rice is the perfect thing to warm you up on a cold winter day!
When cold weather hits, chicken soup is always on our list of must-haves! This time, I decided to take it up a few notches in the flavor department by making a Tex-Mex version of our favorite low carb chicken and rice soup!
Let me first say that making soup is one of my favorite things! There is something peaceful about chopping up all the veggies, building deep, rich flavors, and then watching all the flavors come together! During the colder months, any version of chicken soup is always a hit! This low carb version of chicken and rice soup is a family favorite and so good we never miss the starchy rice!
Have you tried my Green Chile Cauliflower Casserole yet? If you loved this recipe, you’ll love that amazing casserole too. I also have a version with chicken: Keto Green Chili Chicken Casserole
Ingredients
The ingredient list for this recipe looks a little long, but it really is a bunch of staples. Most of the ingredients are basic pantry spices.
- Olive oil – Used to saute the vegetables.
- Onion, Carrot, Celery, Garlic – The base of many soups.
- Zucchini – Zucchini is a great way to boost the veggies in soup since it has a mild flavor.
- Seasonings – This soup uses chili powder, garlic powder, cumin, paprika, salt, black pepper, Mexican oregano, and parsley or cilantro.
- Chicken broth or chicken stock – Either will work.
- Cooked chicken – Shredded chicken breast or chicken thighs work well.
- Cauliflower rice – You can use fresh or frozen.
See quantities in the recipe card.
How to Make Keto Mexican Chicken Soup
1️⃣ Cook the Vegetables
Add olive oil to a large pot. Add in the onion, carrot, and celery. Cook for 5 minutes, stirring frequently, until beginning to soften. Add the garlic, zucchini, and dried spices. Cook 3-4 minutes, stirring constantly.
👉 Tip – Adding the spices to the veggies while sauteing them allows the spices to release their oils and give the broth amazing flavor!
2️⃣ Add the Broth & Chicken
Add the chicken stock and herbs. Stir to combine. Simmer for 10 minutes. Add the shredded chicken and cauliflower rice. Simmer for another 10 minutes.
3️⃣ Serve
Serve warm and top with any desired toppings!
❓ Can I Make this in an Instant Pot?
Sure! Just use the saute setting and follow the directions as written. You don’t need to pressurize it. However, if you want to cook chicken first, the Instant Pot is a great option. Add boneless skinless chicken thighs and cook them on high pressure for 15 minutes. I do not add liquid because they will release liquid as they cook. You can use that cooking liquid in place of the broth.
Variations
- Protein – Try swapping out the chicken for ground beef, shredded pork, or shrimp.
- Vegetables – Bell peppers are a nice addition. Or bulk it up with some cauliflower florets. If you don’t mind a few extra carbs, corn and black beans are other good choices.
- Spice – Add some chopped jalapenos in the second step for a bit of heat.
- Creamy – For a creamy chicken taco soup, either add some cream cheese before the broth. Let it melt before adding the broth. Alternatively, you can add a splash of heavy cream at the end.
For more keto soup recipes, try my Keto Chicken Tortilla Soup or Keto Cheeseburger Soup Recipe.
What toppings can I add to Keto Mexican Chicken Soup?
For me, the best part about this Mexican soup is all of the yummy topping possibilities! It is great with all your favorite toppings like sour cream, cojita cheese, and cilantro. Avocado, shredded cheddar cheese, diced tomatoes, extra lime, diced onion…the possibilities are endless!! This one pot wonder is great for a busy weeknight low carb meal or entertaining!
This Mexican Chicken Soup would be perfect served with my Almond Flour Cornbread!
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Mexican Chicken and Rice Soup
Ingredients
- 2 tbsp olive oil
- 1/2 medium onion diced
- 1/2 large carrot diced
- 3 ribs celery diced
- 3 cloves garlic finely chopped
- 1 zucchini, diced about 1 ½ cups
- 1 1/2 tbsp chili powder
- 1 tsp granulated garlic
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp salt divided
- ½ tsp black pepper
- 5 cups chicken stock or bone broth
- 1 tbsp dried parsley or cilantro
- ½ tsp dried Mexican oregano
- 2 cups cooked chicken shredded
- 1 1/2 cups cauliflower rice frozen or fresh
Instructions
- In a large stock pot over medium heat, add olive oil, onion, carrot, and celery. Season with ½ tsp salt and cook the veggies for 5 minutes, stirring frequently.
- Add the garlic, zucchini, chili powder, garlic powder, paprika, cumin, the rest of the salt and pepper, and cook 3-4 minutes, stirring constantly.
- Add the chicken stock, oregano, and parsley or cilantro and stir to combine. Bring the mixture to a simmer and cook for 10 minutes.
- Add the chicken and cauliflower rice and simmer for another 10 minutes or until the veggies are tender. Serve warm and top with any desired toppings!
Nutrition
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Originally Published February 4, 2019, by Emilie from Tales of a Texas Granola Girl. Revised and Republished January 20, 2026.
Hi Taryn! Hope you get this as I’m currently in the soup section. I need your baking experience for a chocolate pie recipe. I’m eating low carb & was wondering if there was any way to make a holiday family favorite (French Silk Pie) into a friendlier, low carb recipe.
Hi Barb, I will reply via email with some ideas for you. Here is one for now: https://www.lowcarbspark.com/keto-french-silk-pie-2/
Made this last night and just had my second bowl. It’s delicious! I used a spicy, bold, dark chili powder. The soup has a great color and layered taste. So easy, this recipe will be a go to for me. Looking forward to trying more of your recipes. Thanks!
Would this be a THM fuel pull ? Thanks!
A small serving could be without any toppings.
Mexican oregano???????? Where would you find that???? I’ve never heard of it
It’s found in any well stocked grocery store or spice store. You can just use regular oregano.
I bought mine dried at a Mexican grocery store.
Is this recipe missing a whole lot of tomato?
Mine looks like consommé.
This recipe doesn’t have tomato, it’s a brothy style light soup. You could increase the veggies, chicken or cauliflower rice to make it more substantial. The 20 minutes it simmers will reduce the broth some and concentrate the flavors.
Was thinking the same. Just made it and although it was delicious, it looks nothing like the picture. Not red or orange at all, I thought I might have forgotten to add an ingredient.
Any thoughts on making this in an Instant Pot?
I’d cook the veggies on the saute setting. Then add everything else. I think manual high pressure for a few minutes would be enough. You just want it to be hot and the flavors to meld.
This was so good, I didn’t even miss the regular rice!
The cauliflower rice is such a great sub for the real thing!