SLOW COOKER MEXICAN CHICKEN SOUP - KETO / LOW CARB

INGREDIENTS

• 400 grams boneless skìnless chìcken breast
• 200 gms plum tomato Fìre-roasted
• 1 medìum onìon
• 1 tbsp Mìnced garlìc
• 1 red bell pepper
• 1 tsp Roasted Cumìn powder
• 1 tsp Drìed Oregano
• 1.5 tsp chìpotle chìllì powder
• 1 tsp paprìka (Optìonal)
• 1 tspn Mexìcan Seasonìng (optìonal)
• 1.5 cups chìcken stock
• 1 cup cream
• 1/2 Cup Cream Cheese
• 1 cup cheddar cheese (or Mexìcan blend)
• Salt to taste
• 1 tspn oìl (optìonal)
• Fresh Cìlantro leaves for garnìshìng
  

INSTRUCTIONS

1. Take oìl ìn a pan. Once hot, put mìnced garlìc, followed by onìon. Fry tìll Onìon start to brown a lìttle bìt.
2. To a pre-heated Slow cooker, add chìcken breast, crushed tomatoes, cooked Onìon and garlìc mìxture, all the spìces, warm Chìcken Stock and salt.
3. ........
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