This Mexican Soup is rich and smooth. Boneless chicken bosom is cooked gradually alongside onion, garlic, herbs, broiled cumin powder and chipotle stew powder in a simmering pot. Due to moderate cooking, the chicken bosom is extremely delicious.
It is the zest mix, Fire-cooked tomato and chipotle stew powder are what gives this soup the genuine flavor.
To make it rich and velvety, there is creamer, cream cheddar and furthermore loads of cheddar. I realize it sounds a great deal yet when it is cold outside and you are cuddling in your love seat, I wager you would ache for a stacked soup.
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Ingredients
- 400 grams boneless skinless chicken breast
- 200 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 Cream Cheese
- 1 cup cheddar cheese (or Mexican blend)
- Salt to taste
- 1 tspn oil (optional)
- Fresh Cilantro leaves for garnishing
- Take oil in a pan. Once hot, put minced garlic, followed by onion. Fry till Onion start to brown a little bit.
- 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 2-3 hours.
- Visit bit.ly/2CYDrpG for full instructions.
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