Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Servings: 5
Low carb and packed with all our favorite Mexican flavors. This slow-cooker Mexican Chicken Soup is both creamy and flavorful with tender chicken. This soup is a must in Winter!
2 teaspoon oil
400 g. boneless, skinless chicken breast
1 red bell pepper Chopped
1.5 tsp Roasted Cumin powder
1 14-ounces can of Fire-roasted plum tomato
1 medium onion Finely Chopped
1 tbsp Minced garlic
1 tsp Dried Oregano
1.5 tsp Chipotle chili powder
½ c. Cream Cheese (room temperature)
1.5 c. chicken stock
1 c. half and half
1 c. cheddar cheese (or Mexican blend)
Fresh Cilantro leaves for garnishing
1 teaspoon paprika (Optional)
Salt to taste
HOW TO MAKE SLOW COOKER MEXICAN CHICKEN SOUP
TO MAKE IN A SLOW COOKER:
Step 1: Heat oil in a pan. Then, add the minced garlic and onion. Saute until the onion begins to slightly soften and the garlic is fragrant.
Step 2: Place the chicken breast in a preheated slow cooker along with the crushed tomatoes, cooked onion & garlic mixture, spices, warm chicken stock, and salt. Cover with the lid and set to cook for 3 hours on high.
Step 3: Add the chopped bell peppers, cream, cream cheese, and shredded cheese. Stir well and set to cook for another 20 to 30 minutes on high until the cheese has melted.
Step 4: Shred the chicken breast using two forks at the end of cooking.
Step 5: Serve the soup hot garnished with some fresh cilantro, sour cream, and avocados. Enjoy!
TO MAKE IN AN INSTANT POT:
Step 1: To Saute mode, set the Instant Pot. Add the oil once hot. Saute the garlic and chopped onion until tender and fragrant.
Step 2: Next, add the cumin powder along with the chipotle, chili powder, oregano, and paprika. Saute for another 30 seconds. Then, stir in the roasted tomatoes and chicken stock. Deglaze the pot, scraping the bottom of the pot to release any browned bits. Season with salt.
Step 3: Add the chicken breasts. Put the lid on and set it to cook for 8 minutes on Manual/High-Pressure mode. Once the time is up, allow the pressure to release naturally for 10 minutes, then manually release the remaining pressure.
Step 4: On a plate, transfer the chicken breast and shred using forks.
Step 5: Add the chopped bell pepper to the pot along with the softened cream cheese, cheddar cheese, and half-and-half. Mix well until the cheese has melted.
Step 6: Serve the soup garnished with some fresh coriander leaves. Enjoy!
You can use regular canned tomatoes in place of roasted tomatoes. If desired, you can swap the chipotle powder with smoked paprika.
Sauteing the onion and garlic in oil is optional but recommended to develop the flavors. If you are skipping this step, just place all the ingredients in the slow cooker/Instant Pot and cook as directed.
I suggest adding cheese or cream cheese toward the end.
If using frozen chicken breast, reduce the stock to 1 cup and set it to cook for 12 minutes on high, then do 10 minutes of Natural pressure release.
Serving: 100g | Calories: 377kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 446mg | Potassium: 607mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1939IU | Vitamin C: 34mg | Calcium: 262mg Sa| Iron: 2mg
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