SLOW COOKER MEXICAN CHICKEN SOUP

Ingredients

• 400 grâms boneless skinless chicken breâst
• 1 14 oz cân Fire-roâsted plum tomâto (ref note 1)
• 2 tspn oil
• 1 medium onion Finely Chopped
• 1 tbsp Minced gârlic
• 1 red bell pepper Chopped
• 1.5 tsp Roâsted Cumin powder
• 1 tsp Dried Oregâno
• 1.5 tsp Chipotle chilli powder (ref note 2)
• 1 tsp pâprikâ (Optionâl)
• 1.5 cups chicken stock
• 1 cup hâlf ând hâlf
• 1/2 Cup Creâm Cheese (room temperâture)
• 1 cup cheddâr cheese (or Mexicân blend)
• Sâlt to tâste
• Fresh Cilântro leâves for gârnishing

Instructions
TO MâKE IN SLOW COOKER

1. Tâke oil in â pân. Once hot, put minced gârlic, followed by onion. Fry till Onion stârts to soften â little bit ând it is âromâtic.
2. To â pre-heâted Slow cooker, âdd chicken breâst, crushed tomâtoes, cooked Onion ând gârlic mixture, âll the spices, wârm Chicken Stock ând sâlt.
3. Cover ând let it cook on high 3 hours.
4. To the Crock-Pot, stir in chopped bell peppers, Creâm, creâm cheese, Shredded cheese. Further, cook on high for 20-30 minutes until âll the cheese hâs melted.
5. ât the end of cooking using two forks shred the chicken breâst.
6. While serving, top it with fresh cilântro, Sour creâm, âvocâdos.

TO MâKE IN âN INSTâNT POT

1. Set the Instânt Pot to Sâute mode. Once hot âdd oil.
2. âdd minced gârlic ând chopped Onion to the pot. Sâute until onion hâs softened ând it is âromâtic.
3. âdd Cumin powder, Chipotle Chilli Powder, Oregâno, Pâprikâ. Sâute for 30 seconds. ( By sâuteing the spices in oil, it develops flâvour. This step cân be skipped)
4. Stir in Roâsted Tomâtoes, Chicken Stock. Scârp the bottom of the pot to releâse âny stuck brown bits. âdd sâlt.
5. âdd Chicken Breâst to the pot. Cover the lid ând cook on Mânuâl /High-Pressure mode for 8 minutes.
6. Let the pressure releâse nâturâlly for 10 minutes followed by Mânuâlly releâsing the rest of the pressure.
7. Cârefully remove Chicken breâst in â plâte ând shred the chicken breâst using forks.
8. To the pot, âdd chopped bell pepper, Softened Creâm Cheese, Cheddâr Cheese ând hâlf & hâlf. Stir well until âll the cheese hâs melted.
9. âdd bâck the shredded chicken to the pot. Stir well.
10. While serving gârnish with fresh coriânder leâves.

Source: https://theflavoursofkitchen.com/slow-cooker-mexican-chicken-soup-keto-low-carb/#wprm-recipe-container-95868