Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 5 Servings
If you want to feel loved today through food, then this soup is the best option! It tastes insanely delicious and it would make you feel amazing! Don’t skip on this recipe. Try it now!
Ingredients:
1 red bell pepper, chopped
1 medium onion, finely chopped
1 tablespoon minced garlic
1.5 tsp Roasted cumin powder
1 14-ounce can of Fire-roasted plum tomato
2 teaspoons oil
400 grams of boneless, skinless chicken breast
1 c cheddar cheese (or Mexican blend)
½ c cream cheese (room temperature)
1.5 c chicken stock
1 teaspoon dried oregano
Salt to taste
1 teaspoon paprika (optional)
Fresh Cilantro leaves for garnishing
1 c half and half
1.5 teaspoon Chipotle chili powder
Directions:
Slow Cooker:
Place a pan on the stove and turn the heat to medium. Add oil and allow it to become hot.
Add onion and garlic into the hot pan, then sauté for a few minutes until translucent and aromatic.
Add the spices, crushed tomatoes, chicken breast, sauteed onions, chicken stock, and garlic into the slow cooker. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook everything for about 3 hours on a high setting.
Add bell peppers, shredded cheese, and cream cheese. Stir and cover the slow cooker again. Cook for 30 more minutes or until the cheese has melted completely.
Transfer the chicken breast onto a clean plate, then use two forks to shred it into small pieces. Put them back in the slow cooker, then stir until well mixed.
Top each serving with avocados, freshly chopped cilantro, and sour cream. Enjoy!
Instant Pot:
Press the “Sauté” button on the Instant Pot.
Add oil and allow it to become hot.
Add the onion and garlic, then sauté until soft and aromatic.
Add paprika, cumin powder, chipotle chili powder, and oregano. Stir until well blended and cook for about 30 seconds to a minute.
Stir in chicken stock, roasted tomatoes, and salt.
Put the chicken breast, then cover it with the lid.
Press the “High Pressure” button, then cook everything for about 8 minutes. Do a natural release for about 10 minutes.
Transfer the chicken onto a clean plate, then use two forks to shred it into small pieces.
Stir in half & half, cheddar cheese, cream cheese, and bell pepper into the Instant Pot.
Stir the shredded chicken into the Instant Pot.
Serve and enjoy!
Nutrition Facts:
Serving: 100g | Calories: 377 kcal | 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