SLOW COOKER MEXICAN CHICKEN SOUP

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So, Lisa makes this soup and it is super good.

SLOW COOKER MEXICAN CHICKEN SOUP

Ingredients
  • 400 grams boneless skinless chicken breast
  • 1 14 oz can Fire-roasted plum tomato
  • 2 tsp. oil
  • 1 medium onion Finely Chopped
  • 1 tbsp Minced garlic
  • 1 red bell pepper Chopped
  • 1.5 tsp Roasted Cumin powder
  • 1 tsp Dried Oregano
  • 1.5 tsp Chipotle chili powder
  • 1 tsp paprika (Optional)
  • 1.5 cups chicken stock
  • 1 cup half and half
  • 1/2 Cup Cream Cheese (room temperature)
  • 1 cup cheddar cheese (or Mexican blend)
  • Salt to taste
  • Fresh Cilantro leaves for garnishing
Essentially you saute the onion and garlic, add spice, add tomatoes, chicken stock and chicken. Then, add the pepper, cream cheese, cheese, and half and half.
Here is what Lisa said she does in terms of changes:
I added one extra can of tomatoes and two cans of black beans. Also, I used a rotisserie chicken, so I just cooked it in a pot rather than a crock pot. I use half heavy cream and half milk instead of the actual half and half.
Recipe retrieved from:
https://theflavoursofkitchen.com/slow-cooker-mexican-chicken-soup-keto-low-carb/

Comments

  1. thejohnmfamilyOctober 8, 2021 at 9:43 PM

    Lisa says she uses half a block of cream cheese for the 1/2 cup and puts the cheese directly in the soup. She also increases the chicken broth. She does use the fire roasted tomatoes and doesn't cut down the spices.

    ReplyDelete

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