Recipes

Recipe: Mexican Chicken Soup

Mexican Chicken Soup: 3ten.ca

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.

Mexican Chicken Soup: 3ten.ca

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.

Mexican Chicken Soup: 3ten.ca

Time to cook up.

It smells so delicious and full of flavour.

Mexican Chicken Soup: 3ten.ca

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

Mexican Chicken Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
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
  • Finishing:
  • 4oz of cream cheese
  • handful of cheddar cheese
  • ½ cup of cream
  • sour cream
  • avocado
  • tortilla chips
Instructions
  1. First, roast your tomatoes. I did mine on the stove and just roasted them whole.
  2. Then, in a large freezer bag, add the tomatoes (once cooled), chopped red onion and pepper and all the seasonings. Top with the chicken.
  3. 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 ½ cup of cream. Pull chicken and mix well.
  4. Cook according to the directions.
  5. Top with crushed tortilla chips, avocado, cheddar cheese, sour cream or your other favourite toppings.

 

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