SLOW COOKER MEXICAN CHICKEN SOUP

This Low Carb Slow Cooker Mexican Chicken Soup is loaded with Mexican flavors. This scrumptious soup has everything that you would need to comfort yourself in winter.

The Chicken is superbly cooked in view of moderate cooking in a simmering pot. On the off chance that you are not stressed over carbs, at that point load this soup with crunchy tortilla chips or include some roasted corn. This soup is Low carb. On the off chance that you are following Keto, at that point you can without much of a stretch change the formula according to your full scale.

This Mexican Soup is rich and smooth. Boneless chicken bosom is cooked gradually alongside onion, garlic, herbs, broiled cumin powder and chipotle stew powder in a simmering pot. Due to moderate cooking, the chicken bosom is extremely delicious.

It is the zest mix, Fire-cooked tomato and chipotle stew powder are what gives this soup the genuine flavor.

To make it rich and velvety, there is creamer, cream cheddar and furthermore loads of cheddar. I realize it sounds a great deal yet when it is cold outside and you are cuddling in your love seat, I wager you would ache for a stacked soup.

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Ingredients

• 400 grams boneless skinless chicken breast
• 200 gms plum tomato Fire-roasted
• 1 medium onion
• 1 tbsp Minced garlic
• 1 red bell pepper
• 1 tsp Roasted Cumin powder
• 1 tsp Dried Oregano
• 1.5 tsp chipotle chilli powder
• 1 tsp paprika (Optional)
• 1 tspn Mexican Seasoning (optional)
• 1.5 cups chicken stock
• 1 cup cream
• 1/2 Cup Cream Cheese
• 1 cup cheddar cheese (or Mexican blend)
• Salt to taste
• 1 tspn oil (optional)
• Fresh Cilantro leaves for garnishing

Instructions

1. Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.
2. To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
3. Cover and let it cook on high 2-3 hours.
4. At the end of cooking using two forks shred the chicken breast.
5. To the Crock Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further cook on high for 20-30 minutes.
6. While serving, top it with fresh cilantro, Sour cream, Avocados.

For more detail : bit.ly/2KypeVp

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