SLOW COOKER MEXICAN CHICKEN SOUP
Ingredients
Instructions
TO MâKE IN SLOW COOKER
TO MâKE IN âN INSTâNT POT
- 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
- 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.
- To â pre-heâted Slow cooker, âdd chicken breâst, crushed tomâtoes, cooked Onion ând gârlic mixture, âll the spices, wârm Chicken Stock ând sâlt.
- Cover ând let it cook on high 3 hours.
- 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.
- ât the end of cooking using two forks shred the chicken breâst.
- While serving, top it with fresh cilântro, Sour creâm, âvocâdos.
TO MâKE IN âN INSTâNT POT
- Set the Instânt Pot to Sâute mode. Once hot âdd oil.
- âdd minced gârlic ând chopped Onion to the pot. Sâute until onion hâs softened ând it is âromâtic.
- 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)
- Stir in Roâsted Tomâtoes, Chicken Stock. Scârp the bottom of the pot to releâse âny stuck brown bits. âdd sâlt.
- âdd Chicken Breâst to the pot. Cover the lid ând cook on Mânuâl /High-Pressure mode for 8 minutes.
- Let the pressure releâse nâturâlly for 10 minutes followed by Mânuâlly releâsing the rest of the pressure.
- Cârefully remove Chicken breâst in â plâte ând shred the chicken breâst using forks.
- To the pot, âdd chopped bell pepper, Softened Creâm Cheese, Cheddâr Cheese ând hâlf & hâlf. Stir well until âll the cheese hâs melted.
- âdd bâck the shredded chicken to the pot. Stir well.
- While serving gârnish with fresh coriânder leâves.
Source: https://theflavoursofkitchen.com/slow-cooker-mexican-chicken-soup-keto-low-carb/#wprm-recipe-container-95868
No comments for "SLOW COOKER MEXICAN CHICKEN SOUP"
Post a Comment