SLOW COOKER MEXICAN CHICKEN SOUP

THIS LOW CARB SLOW COOKER MEXICAN CHICKEN SOUP IS FULL OF MEXICAN FLAVORS. THIS DELICIOUS SOUP HAS EVERYTHING THAT YOU WOULD NEED TO COMFORT YOURSELF IN WINTER.
Fire-roasted tomato and chipotle chili powder are what gives this soup the real flavor.  I am going to add some crunchy tortilla chips on my cheat day.  If you are following Keto, then you can easily adjust the recipe as per your macro. Make a big batch of it and freeze it for later.  Another favorite soup in this season is this Low Carb Cabbage Chicken Taco Soup. Another Mexican soup with mindblowing flavors

INGREDIENTS

• 400 grams boneless skinless chicken breast
• 300 gms  plum tomato Fire-roasted
• 1  medium  onion
• 1 tbsp Minced garlic
• 1  red bell pepper
• 1 tsp Roasted Cumin powder
• 1 tsp Dried Oregano
• 1.5 tsp chipotle chilli powder
• 1 tsp  paprika (Optional)
• 1 tspn Mexican Seasoning (optional)
• 1.5  cups  chicken stock
• 1 cup cream
• 1/2 Cup Creame Chesse
• 1 cup  cheddar cheese (or Mexican blend)
• Salt to taste
• 1 tspn butter / oil (optional)
• Fresh Cilantro leaves for garnishing
• Mexican Chicken Soup - keto Low Carb

INSTRUCTIONS

1. Take oil in a pan. Once hot, add minced garlic, followed by onion. Fry till Onion start to brown a little bit.
2. Add chicken breast in a pre-heated Slow cooker. Add crushed tomatoes, cooker Onion and garlic mixture, all the spices, and salt.
3. Add warm Chicken Stock. Cover and let it cook on high 2-3 hours.

for full instruction please see : heflavoursofkitchen.com

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