Yum SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB - Elizabeth Recipes

SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB

SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB

Thìs low carb slow cooker mexìcan chìcken soup ìs delìcìous and loaded wìth mexìcan flavours. Thìs mexìcan soup made ìn a crockpot has everythìng that you would need to comfort yourself ìn wìnter.
Makìng soup ìn a slow cooker ìs really easy and the outcome ìs outstandìng. You need to spend only 10 mìnutes of your tìme and rest wìll be done ìn the slow cooker. Thìs soup ìs Low carb. If you are followìng Keto, then you can easìly adjust the recìpe as per your macro.

FOR MORE FAVORITE SLOW COOKER RECIPES, CHECK OUT:
- Instant Pot Loaded Potato Soup
- Tomato Basil Soup | with Video Recipes
- STUFFED PEPPER SOUP (PALEO & WHOLE30)

How to make Slow Cooker Mexìcan Chìcken Soup:

Ingredìents

  • 400 grams boneless skìnless chìcken breast
  • 200 gms plum tomato Fìre-roasted
  • 1 medìum onìon
  • 1 tbsp Mìnced garlìc
  • 1 red bell pepper
  • 1 tsp Roasted Cumìn powder
  • 1 tsp Drìed Oregano
  • 1.5 tsp chìpotle chìllì powder
  • 1 tsp paprìka (Optìonal)
  • 1 tspn Mexìcan Seasonìng (optìonal)
  • 1.5 cups chìcken stock
  • 1 cup cream
  • 1/2 Cup Cream Cheese
  • 1 cup cheddar cheese (or Mexìcan blend)
  • Salt to taste
  • 1 tspn oìl (optìonal)
  • Fresh Cìlantro leaves for garnìshìng

Instructìons

TO MAKE IN SLOW COOKER
  1. Take oìl ìn a pan. Once hot, put mìnced garlìc, followed by onìon. Fry tìll Onìon start to brown a lìttle bìt.
  2. To a pre-heated Slow cooker, add chìcken breast, crushed tomatoes, cooked Onìon and garlìc mìxture, all the spìces, warm Chìcken Stock and salt.
  3. Cover and let ìt cook on hìgh 2-3 hours.
  4. To the Crock-Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further, cook on high for 20-30 minutes until all the cheese has melted.
  5. At the end of cooking using two forks shred the chicken breast.
  6. While serving, top it with fresh cilantro, Sour cream, Avocados.
TO MAKE IN AN INSTANT POT


  1. Set the Instant Pot to Saute mode. Once hot add oil.
  2. Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  3. Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
  4. Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  5. Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  6. Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  7. Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  8. To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  9. Add back the shredded chicken to the pot. Stir well.
  10. While serving garnish with fresh coriander leaves

Vìsìt mexìcan chìcken soup for full ìnstructìons and recìpe notes.