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Title: Mexican Soup
Categories: Crockpot, Mexican, Soups
Yield: 5 Servings

400 g Boneless skinless chicken
-breast
14 oz Can fire-roasted plum
-tomatoes
2 ts Oil
1 md Onion; finely chopped
1 tb Minced garlic
1 Red bell pepper; chopped
1 1/2 ts Roasted cumin powder
1 ts Dried oregano
1 1/2 ts Chipotle chilli powder
1 ts Paprika; (optional)
1 1/2 c Chicken stock
1 c Half and half
1/2 c Cream cheese; room
-temperature
1 c Cheddar cheese; shredded; or
-Mexican blend
Salt; to taste
Fresh cilantro; for garnish

Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry
until Onion starts to soften a little bit and it is aromatic.

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 3 hours.

To the crock-pot, stir in chopped bell peppers, cream, cream cheese,
chredded cheese. Further, cook on high for 20-30 minutes until all the
cheese has melted.

At the end of cooking using two forks shred the chicken breast.

While serving, top it with fresh cilantro, aour cream, avocados.

Notes:

In case roasted tomatoes are not available, use regular canned
tomatoes.

Chipotle powder can be substituted by smoked paprika.

Sauteing onion and garlic in oil is to caramelize and develop
flavours. You can certainly skip it and dump all the ingridents to
the slow cooker/instant pot and cook, followed by adding rest of the
ingredients.

I don't like to cook cheese or cream for a longer time as it kills the
delicate flavour. So I always prefer to add dairy towards the end.

Recipe FROM: <https://theflavoursofkitchen.com/
slow-cooker-mexican-chicken-soup-keto-low-carb/>

Recipe by Subhasmita Panig

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