SLOW COOKER MEXICAN CHICKEN SOUP



Ingredients
400 grams boneless skinless chicken breast
1 14 oz can Fire-roasted plum tomato (ref note 1)
2 tspn 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 chilli powder (ref note 2)
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

Instructions

TO MAKE IN SLOW COOKER

  • Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion starts to soften a little bit and it is aromatic.
  • To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
  • Cover and let it cook on high 3 hours.
  • 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.
  • At the end of cooking using two forks shred the chicken breast.
  • While serving, top it with fresh cilantro, Sour cream, Avocados.



TO MAKE IN AN INSTANT POT

  • Set the Instant Pot to Saute mode. Once hot add oil.
  • Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
  • 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)
  • Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
  • Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
  • Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
  • Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
  • To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
  • Add back the shredded chicken to the pot. Stir well.
  • While serving garnish with fresh coriander leaves.

Source: https://theflavoursofkitchen.com/slow-cooker-mexican-chicken-soup-keto-low-carb/

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