SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB
SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB by theflavoursofkitchen,
Thïs Low Cârb Slow Cooker Mexïcân Chïcken Soup ïs full of Mexïcân flâvors. Thïs delïcïous soup hâs everythïng thât you would need to comfort yourself ïn wïnter.
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 5 Servings
• 400 grâms boneless skïnless chïcken breâst
• 200 gms plum tomâto Fïre-roâsted
• 1 medïum onïon
• 1 tbsp Mïnced gârlïc
• 1 red bell pepper
• 1 tsp Roâsted Cumïn powder
• 1 tsp Drïed Oregâno
• 1.5 tsp chïpotle chïllï powder
• 1 tsp pâprïkâ (Optïonâl)
• 1 tspn Mexïcân Seâsonïng (optïonâl)
• 1.5 cups chïcken stock
• 1 cup creâm
• 1/2 Cup Creâm Cheese
• 1 cup cheddâr cheese (or Mexïcân blend)
• Sâlt to tâste
• 1 tspn oïl (optïonâl)
• Fresh Cïlântro leâves for gârnïshïng
1. Tâke oïl ïn â pân. Once hot, put mïnced gârlïc, followed by onïon. Fry tïll Onïon stârt to brown â lïttle bït.
2. To â pre-heâted Slow cooker, âdd chïcken breâst, crushed tomâtoes, cooked Onïon ând gârlïc mïxture, âll the spïces, wârm Chïcken Stock ând sâlt.
3. Cover ând let ït cook on hïgh 2-3 hours.
4. At the end of cookïng usïng two forks shred the chïcken breâst.
5. To the Crock Pot, stïr ïn chopped bell peppers, Creâm, creâm cheese, Shredded cheese. Further cook on hïgh for 20-30 mïnutes.
6. Whïle servïng, top ït wïth fresh cïlântro, Sour creâm, Avocâdos.
Read More this full recipes at SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB
Thïs Low Cârb Slow Cooker Mexïcân Chïcken Soup ïs full of Mexïcân flâvors. Thïs delïcïous soup hâs everythïng thât you would need to comfort yourself ïn wïnter.
Prep Time: 10 minutes
Cook time: 240 minutes
Total time: 250 minutes
Servings: 5 Servings
INGREDIENTS:
• 400 grâms boneless skïnless chïcken breâst
• 200 gms plum tomâto Fïre-roâsted
• 1 medïum onïon
• 1 tbsp Mïnced gârlïc
• 1 red bell pepper
• 1 tsp Roâsted Cumïn powder
• 1 tsp Drïed Oregâno
• 1.5 tsp chïpotle chïllï powder
• 1 tsp pâprïkâ (Optïonâl)
• 1 tspn Mexïcân Seâsonïng (optïonâl)
• 1.5 cups chïcken stock
• 1 cup creâm
• 1/2 Cup Creâm Cheese
• 1 cup cheddâr cheese (or Mexïcân blend)
• Sâlt to tâste
• 1 tspn oïl (optïonâl)
• Fresh Cïlântro leâves for gârnïshïng
INSTRUCTIONS:
1. Tâke oïl ïn â pân. Once hot, put mïnced gârlïc, followed by onïon. Fry tïll Onïon stârt to brown â lïttle bït.
2. To â pre-heâted Slow cooker, âdd chïcken breâst, crushed tomâtoes, cooked Onïon ând gârlïc mïxture, âll the spïces, wârm Chïcken Stock ând sâlt.
3. Cover ând let ït cook on hïgh 2-3 hours.
4. At the end of cookïng usïng two forks shred the chïcken breâst.
5. To the Crock Pot, stïr ïn chopped bell peppers, Creâm, creâm cheese, Shredded cheese. Further cook on hïgh for 20-30 mïnutes.
6. Whïle servïng, top ït wïth fresh cïlântro, Sour creâm, Avocâdos.
Read More this full recipes at SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB
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