Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Servings: 5
This hearty, satisfying, and comforting soup is packed with Mexican flavours. Perfect for cold nights and an excellent low carb and Keto friendly meal. Made either in an Instant Pot or Crockpot. This sure will make you keep coming back for more!
400 g. boneless skinless chicken breast
1 14-ounces can Fire-roasted plum tomato
2 teaspoons oil
1 medium onion Finely Chopped
1 tablespoon minced garlic
1 red bell pepper Chopped
1.5 teaspoons Roasted Cumin powder
1 teaspoon Dried Oregano
1.5 teaspoons Chipotle chilli powder
1 teaspoon paprika (optional)
1.5 c. chicken stock
1 c. half and half
½ c. Cream Cheese (room temperature)
1 c. cheddar cheese (or Mexican blend)
Salt to taste
Fresh Cilantro leaves for garnishing
HOW TO MAKE SLOW COOKER MEXICAN CHICKEN SOUP
Step 1: Heat oil in a pan. Add the minced garlic and onion to the hot oil and fry until the onion begins to soften a bit and the garlic is fragrant.
Step 2: Add the add chicken breast, crushed tomatoes, cooked onion and garlic mixture, all the spices, warm chicken stock, and salt to a preheated slow cooker. Cover, set on high, and cook for 3 hours.
Step 3: After the cooking time, stir the chopped bell peppers, cream, cream cheese, shredded cheese into the pot. Continue to cook for 20 to 30 minutes on high until the cheese has melted.
Step 4: When done cooking, shred the chicken breast using two forks.
Step 5: Garnish with fresh cilantro, sour cream, avocados. Serve and enjoy!
Step 1: To Saute mode, set the Instant Pot. Add oil to the pot once hot.
Step 2: Add in the minced garlic and chopped onion and saute until the onion is soft and the garlic is fragrant.
Step 3: To the pot, add in the cumin powder, chipotle chilli powder, oregano, paprika, and saute for another 30 seconds.
Step 4: Add in the roasted tomato and chicken stock. Scrape the bottom of the pot to remove any browned bits. Season with salt.
Step 5: Add in the chicken breast. Cover the pot, set on Manual/High-Pressure, and cook for 8 minutes.
Step 6: When done, allow the pressure to release naturally for about 10 minutes, then manual release the remaining pressure.
Step 7: In a plate, transfer the chicken breast and shred using two forks.
Step 8: Add the chopped bell pepper, softened cream cheese, cheddar cheese, and half & half to the pot and stir until the cheese has melted.
Step 9: Place the shredded chicken back to the pot and stir well.
Step 10: Garnish with fresh coriander leaves and serve. Enjoy!
In place of toasted tomatoes, you can use regular canned tomatoes instead.
Substitute chipotle powder with smoked paprika.
Feel free to skip the step of sauteing the onion and garlic in oil and just place everything in the slow cooker/Instant Pot.
I hate to strip this dish with the delicate flavour of cheese or cream so I always add them towards the end.
For this recipe, you can use frozen chicken breast when cooking in an Instant Pot. Add only a cup of stock, set on high, and cook for about 12 minutes.
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 | Iron: 2mg