Slow Cooker Keto Mexican Chicken Soup
400g chicken breast
200g chopped plum tomatoes
1 medium onion, chopped small
3 cloves garlic, crushed or purée
1 red pepper, chopped small
2 tspn mixed herbs
1/2 chopped red chilli
3 tspn Cajun seasoning/Mexican seasoning
350ml chicken stock
250ml double cream
220mg cream cheese
250mg grated cheddar cheese
Add the onion, garlic, chicken, tomatoes, herbs, seasoning, chilli and stock to the slow cooker.
Cook on high for 3 hours.
Use two forks to shred the chicken.
Add the red pepper, cream, cream cheese, cheese.
Cook on high for a further 30 minutes.