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

Recipe: Mexican Chicken Soup

This slow cooker Mexican chicken soup is rich and hearty - and full of spice.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
Author: Ali from 3ten.ca

Ingredients

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

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.
    Top with crushed chips, avocado and eat up.

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