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!
Servings: 6
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.