This Creamy Mexican Chicken Soup is so relishing and loaded with Mexican flavors. Set on the slow cooker and return home to a hearty, comforting soup on cold winter nights. This soup is also low-carb and Keto friendly. I have also included instructions for Instant Pot.
I am so happy with how this Mexican Chicken Soup has turned out. It is low in carbs and Keto. Roasted tomatoes and Chipotle Chilli powder add a hint of smokiness to it.
With minimal chopping, this Chicken Soup is perfect on busy days when you return home and want dinner ready.
It differs from other Mexican Chicken Soups, but the flavors are spot on. It’s creamy with some tang from the tomatoes, and the chicken is so juicy and tender.
So until you try it, you will never understand why I am raving so much about this soup.
This Mexican soup is rich and creamy. Boneless chicken breast is simmered with onion, garlic, herbs, roasted cumin powder, and chipotle chili powder in a crockpot. Because of slow cooking, the chicken breast is juicy and absorbs all the flavors.
You can also use boneless chicken thighs instead of breasts.
The spice blend, fire-roasted tomato, and chipotle chili powder give this soup the real flavor. Soups made from scratch are always healthier with better taste.
To make it rich and creamy, there is ‘Half and half,’ cream cheese, and lots of cheddar cheese. I know it sounds like a lot, but I bet you would crave a loaded, creamy soup when it is cold outside, and you are snuggling on your couch.
Prep Time
10 minutes
Cook Time
4 hours
Total Time
4 hours 10 minutes
Ingredients
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400 grams boneless skinless chicken breast
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1 14 oz can Fire-roasted plum tomato (ref note 1)
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2 tspn oil
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1 medium onion Finely Chopped
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1 tbsp Minced garlic
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1 red bell pepper Chopped
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1.5 tsp Roasted Cumin powder
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1 tsp Dried Oregano
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1.5 tsp Chipotle chilli powder (ref note 2)
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1 tsp paprika (Optional)
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1.5 cups chicken stock
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1 cup half and half
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½ Cup Cream Cheese (room temperature)
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1 cup cheddar cheese (or Mexican blend)
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Salt to taste
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Fresh Cilantro leaves for garnishing
Instructions
TO MAKE IN SLOW COOKER
Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till 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, Shredded 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, Sour cream, Avocados.
TO MAKE IN AN INSTANT POT
Set the Instant Pot to Saute mode. Once hot add oil.
Add minced garlic and chopped Onion to the pot. Saute until onion has softened and it is aromatic.
Add Cumin powder, Chipotle Chilli Powder, Oregano, Paprika. Saute for 30 seconds. ( By sauteing the spices in oil, it develops flavour. This step can be skipped)
Stir in Roasted Tomatoes, Chicken Stock. Scarp the bottom of the pot to release any stuck brown bits. Add salt.
Add Chicken Breast to the pot. Cover the lid and cook on Manual /High-Pressure mode for 8 minutes.
Let the pressure release naturally for 10 minutes followed by Manually releasing the rest of the pressure.
Carefully remove Chicken breast in a plate and shred the chicken breast using forks.
To the pot, add chopped bell pepper, Softened Cream Cheese, Cheddar Cheese and half & half. Stir well until all the cheese has melted.
Add back the shredded chicken to the pot. Stir well.
While serving garnish with fresh coriander leaves.
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.
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