This Creamy Slow Cooker Mexican Chicken Soup is a beautiful recipe of heartwarming soup that will make you and your family very happy. This soup recipe made in crockpot is low carb and full of Mexican flavours. Tender Chicken, flavourful creamy broth, ultimate chicken soup for the winter.
Prep Time
10 minutes
Cook Time
4 hours
Total Time
4 hours 10 minutes
Ingredients
-
400 grams boneless skinless chicken breast
-
1 14 oz can Fire-roasted plum tomato (ref note 1)
-
2 tspn oil
-
1 medium onion Finely Chopped
-
1 tbsp Minced garlic
-
1 red bell pepper Chopped
-
1.5 tsp Roasted Cumin powder
-
1 tsp Dried Oregano
-
1.5 tsp Chipotle chilli powder (ref note 2)
-
1 tsp paprika (Optional)
-
1.5 cups chicken stock
-
1 cup half and half
-
½ Cup Cream Cheese (room temperature)
-
1 cup cheddar cheese (or Mexican blend)
-
Salt to taste
-
Fresh Cilantro leaves for garnishing
Instructions
Please leave a star rating and comment to let us know how you liked this recipe!
Notes
- In case Roasted Tomatoe is not available, Use regular Canned Tomatoes.
- Chipotle Powder can be substituted by Smoked paprika.
- Sauteing onion and garlic in oil is to caramelize and develope 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.
- You can also use Frozen Chicken Breast if you are making the Soup in an Instant Pot(That's the beauty of Instant Pot). Just reduce the amount of stock to 1 cup. Cook on high for 12 minutes, followed by 10 minutes of Natural pressure release.
Let us know if you liked this recipe. Try the other recipe categories as well!
Skip to Recipe