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SLOW COOKER MEXICAN CHICKEN SOUP

Ingrèdiènts

400 grams bonèlèss skinlèss chickèn brèast
200 gms plum tomato Firè-roastèd
1 mèdium onion
1 tbsp Mincèd garlic
1 rèd bèll pèppèr
1 tsp Roastèd Cumin powdèr
1 tsp Drièd Orègano
1.5 tsp chipotlè chilli powdèr
1 tsp paprika (Optional)
1 tspn Mèxican Sèasoning (optional)
1.5 cups chickèn stock
1 cup crèam
1/2 Cup Crèam Chèèsè
1 cup chèddar chèèsè (or Mèxican blènd)
Salt to tastè
1 tspn oil (optional)
Frèsh Cilantro lèavès for garnishing



This Imagè & Rècipès Adaptèd From ==>  topcooking.icu


Instructions

1. Takè oil in a pan. Oncè hot, put mincèd garlic, followèd by onion. Fry till Onion start to brown a littlè bit.

2. To a prè-hèatèd Slow cookèr, add chickèn brèast, crushèd tomatoès, cookèd Onion and garlic mixturè, all thè spicès, warm Chickèn Stock and salt.

3. Covèr and lèt it cook on high 2-3 hours.

4. At thè ènd of cooking using two forks shrèd thè chickèn brèast.

5. To thè Crock Pot, stir in choppèd bèll pèppèrs, Crèam, crèam chèèsè, Shrèddèd chèèsè. Furthèr cook on high for 20-30 minutès.


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