SLOW COOKER MEXICAN CHICKEN SOUP
THIS LOW CARB SLOW COOKER MEXICAN CHICKEN SOUP IS DELICIOUS AND LOADED WITH MEXICAN FLAVOURS. THIS MEXICAN SOUP MADE IN A CROCKPOT HAS EVERYTHING THAT YOU WOULD NEED TO COMFORT YOURSELF IN WINTER.
I am so happy the way this Mexican Chicken Soup has turned out. It is low in carb and not very rich. So you can have a big bowl of this soup without any guilt. The smokey flavours of this Low Carb Soup, makes it even more delicious.
SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
This Low Carb Slow Cooker Mexican Chicken Soup is full of Mexican flavors. This delicious soup has everything that you would need to comfort yourself in winter.
Course: Soup
Cuisine: Mexican
Keyword: Crockpot Soup, Mexican Chicken Soup
Servings: 5 Servings
Calories: 483 kcal
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
Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.
To a pre-heated Slow cooker, add chicken breast, crushed tomatoes, cooked Onion and garlic mixture, all the spices, warm Chicken Stock and salt.
Cover and let it cook on high 2-3 hours.
At the end of cooking using two forks shred the chicken breast.
To the Crock Pot, stir in chopped bell peppers, Cream, cream cheese, Shredded cheese. Further cook on high for 20-30 minutes.
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.