Recipe: Mexican Chicken Soup

Mexican chicken soup. This freezer meal is one of my favourites. It takes a touch more work (like roasting the tomatoes) yet it’s full of flavour and packs some heat – it’s perfect for those cold winter nights.

Let’s get cooking!

Ingredients

• • 400g of chicken breast
  • 200g of roma tomatoes
  • red onion
  • large pepper
  • 1 tablespoon of garlic
  • 3 teaspoons of tex-mex seasoning
  • 1 teaspoon of cumin, oregeno, chili powder and paprika
  • 2 cups of vegetable broth

Finishings

• • 4oz of cream cheese
  • handful of cheddar cheese
  • 1/2 cup of cream
  • sour cream
  • avocado
  • tortilla chips

First, roast your tomatoes. I did mine on the stove and just roasted them whole.

Then, in a large freezer bag, add the tomatoes (once cooled), chopped red onion and pepper and all the seasonings. Top with the chicken.

I like to write the directions on the bag – they are as follows:

Add 2 cups of broth and cook on low for 6 hours in the slow cooker. During the last 30 minutes, add in 4oz of cream cheese, a handful of shredded cheddar cheese and 1/2 cup of cream. Pull chicken and mix well.

Time to cook up.

It smells so delicious and full of flavour.

Top with crushed tortilla chips, avocado, cheddar cheese, sour cream or your other favourite toppings.

Eat up and enjoy.

Thanks so much for visiting – and I hope you love this Mexican chicken soup as much as I do.

Recipe

Print Recipe

Mexican Chicken Soup

Author: Ali

Servings: 6

Mexican chicken soup. This freezer meal is one of my favourites. It takes a touch more work (like roasting the tomatoes) yet it’s full of flavour and packs some heat – it’s perfect for those cold winter nights.

Let’s get cooking!

Prep Time10 minutes minutes

Cook Time8 hours hours

Total Time8 hours hours 10 minutes minutes

CourseDinner

CuisineMexican

Ingredients

• 400 g of chicken breast
• 200 g of roma tomatoes
• red onion
• large pepper
• 1 tablespoon of garlic
• 3 teaspoons of tex-mex seasoning
• 1 teaspoon of cumin oregeno, chili powder and paprika
• 2 cups of vegetable broth
• Finishing:
• 4 oz of cream cheese
• handful of cheddar cheese
• 1/2 cup of cream
• sour cream
• avocado
• tortilla chips

Instructions

• First, roast your tomatoes. I did mine on the stove and just roasted them whole.
• Then, in a large freezer bag, add the tomatoes (once cooled), chopped red onion and pepper and all the seasonings. Top with the chicken.
• I like to write the directions on the bag - they are as follows: Add 2 cups of broth and cook on low for 6 hours in the slow cooker. During the last 30 minutes, add in 4oz of cream cheese, a handful of shredded cheddar cheese and 1/2 cup of cream. Pull chicken and mix well.
• Cook according to the directions.
• Top with crushed tortilla chips, avocado, cheddar cheese, sour cream or your other favourite toppings.