SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB

Ingredients

• 400 grams boneless skinless chicken breast
• 200 gms plum tomato Fire-roasted
• 1 medium onion
• 1 tbsp Minced garlic
• 1 red bell pepper
• 1 tsp Roasted Cumin powder
• 1 tsp Dried Oregano
• 1.5 tsp chipotle chilli powder
• 1 tsp paprika (Optional)
• 1 tspn Mexican Seasoning (optional)
• 1.5 cups chicken stock
• 1 cup cream
• 1/2 Cup Cream Cheese
• 1 cup cheddar cheese (or Mexican blend)
• Salt to taste
• 1 tspn oil (optional)
• Fresh Cilantro leaves for garnishing

Instructions

1. Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.
2. To a pre-heated 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 2-3 hours.
4. At the end of cooking using two forks shred the chicken breast.
5. To the Crock Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further cook on high for 20-30 minutes.
6. While serving, top it with fresh cilantro, Sour cream, Avocados.

Recipe Notes

• Caramelizing Onion and Garlic is an optional step. You can directly dump everything into the slow cooker. I prefer to do it because It maximizes the flavor.
• I roasted 4-5 medium tomatoes on the stove top. Chopped with a knife and reserved the juices. You can also substitute with equivalent canned tomatoes.
• If you prefer the soup more water like, then increase the stock quantity.

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