SLOW COOKER & INSTANT POT MEXICAN CHICKEN SOUP

SLOW COOKER & INSTANT POT MEXICAN CHICKEN SOUP (BOTH RECIPE BELOW)

Prep Time: 10 minutes; Cook Time: 4 hours; Total Time: 4 hours 10 minutes; Servings: 5 Servings


This Mexican Chicken Soup made in crockpot is low carb and full of Mexican flavours.

Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.

 

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

½ 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

1. 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.

2. To a preheated 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 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.

 

Notes

1. In case Roasted Tomatoe is not available, Use regular Canned Tomatoes.

2. Chipotle Powder can be substituted by Smoked paprika.

3. Sauteing onion and garlic in oil is to caramelize and develop flavours. You can certainly skip it and dump all the ingredients to the slow cooker/Instant pot and cook , followed by adding rest of the ingredients.

4. I don't like to cook Cheese or cream for a longer time as it kills the delicate flavour. So I always prefer to add dairy towards the end.

5. You can also use Frozen Chicken Breast if you are making the Soup in an Instant Pot(That's the beauty of Instant Pot). Just reduce the amount of stock to 1 cup. Cook on high for 12 minutes, followed by 10 minutes of Natural pressure release.

 

Nutrition

Serving: 100g | Calories: 377kcal | Carbohydrates: 11g | Protein: 28g | Fat: 25g | Saturated Fat: 13g | Fiber: 1g | Sugar: 4g |

 

Source :- theflavoursofkitchen.com

 


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