SLOW COOKER MEXICAN CHICKEN SOUP

Prep Time: 10 mins | Cook Time: 4 hrs | Total Time: 4 hrs 10 mins | Yield: 5 Servings

This dish is worth all your time and effort! In just about 4 hours, you will surely have the best lunch or dinner ever! Feel free to add more ingredients if you prefer. Don’t forget to share this with your loved ones as well. Have a great day, friends. Enjoy!

Ingredients:

400 grams 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 tsp Roasted cumin powder

1 teaspoon dried oregano

1.5 teaspoon Chipotle chilli powder (ref note 2)

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

Directions:

Place a pan on the stove and turn the heat to medium.

Add oil and allow it to become hot.

Add the minced garlic and saute until aromatic.

Add the onions and saute until translucent.

Add the chicken breast, tomatoes, sauteed garlic, and onion.

Add all the spices, chicken stock, and salt. Stir everything until well mixed.

Cover the slow cooker and cook for about 3 hours on a high setting.

Add the cream cheese, bell peppers, shredded cheese, and cream. Stir until well mixed.

Cook for another 30 minutes or until the cheese has melted completely.

Use two forks to shred the chicken breast into small pieces.

Garnish each serving with sour cream, avocados, and fresh cilantro.

Serve and enjoy!

Notes:

Feel free to use regular canned tomatoes for this recipe.

You can use smoked paprika instead of chipotle powder.

You can also skip the part where you saute the onion and garlic but I highly recommend you do it for the best flavours!

Nutrition Facts:

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