Home cook shares how to make a delicious Mexican chicken cob bread with fresh guacamole
- A home cook has delighted others with her recipe for Mexican chicken soup bread
- The woman used few ingredients and shared the method on social media
- Chicken, cream cheese, taco herbs, cooking cream and bread were used
- The Mexican cob bread looked delicious in photos shared online
An amateur home cook has revealed how she made a tasty Mexican chicken soup bread using leftover food she had in the freezer.
The woman used few ingredients, including 1.5 kg of chicken pieces, Philadelphia cream cheese, taco seasoning mix, cornstarch, cooking cream and the bread.
The Mexican version of the cob bread looked mouthwatering in photos shared with a popular cooking group on Facebook.
A cob loaf is a classic Australian revelry usually made by filling the empty shell of a large loaf of bread with spinach, cheese, and French onion soup mix.
An amateur home cook has been praised online after sharing how to make Mexican chicken soup bread (left)
Another use for the slow-cooked creamy Mexican chicken that everyone is loving right now, Mexican chicken cob loaf! Had leftovers in the freezer and here’s what I did with it,” she wrote online.
First, the chicken was cooked in the slow cooker for four hours with the Philadelphia cream cheese and taco seasoning.
The tender meat was then carefully removed from the bone and set aside, after which the sauce was whisked to break up any remaining lumps of cream cheese.
A tablespoon of cornflour was then mixed into the sauce together with 150 ml of cooking cream and whipped again.
How do you make Mexican chicken bread?
- 5 Maryland chicken pieces (1 – 1.5 kg bone and skin chicken pieces)
- 1 block of 250g Philadelphia cream cheese
- 1 pack of 35 g taco seasoning mix
- 150 ml cooking cream
- Cornstarch to thicken
Put chicken pieces in the slow cooker
Cube Philadelphia cream cheese and throw the cubes over the chicken
Sprinkle taco spice mix over it
4 hours on low cooking
Carefully remove the chicken pieces, debone them and set the chicken meat aside
Give the sauce a really good beat while the chicken is out to break up the remaining cream cheese lumps and combine the sauce nicely
Add a good tablespoon of cornflour mixed with 150 ml of cooking cream to this sauce and beat again
Return the chicken to this sauce and stir to combine
Cook on low for another 30 minutes
Remove the pieces of bread from the bread and pour in the chicken mixture
Top cob loaf with guacamole (optional) and serve
Source: Slow Cooker Recipe & Tips/Facebook
The wife added the chicken to the sauce and stirred well to combine before cooking on low for another 30 minutes.
After the filling was prepared, the center of the bread was removed and the chicken was poured into it.
The delicious Mexican chicken cob bread was topped with sauce and fresh guacamole to serve.
Other home cooks became obsessed with the recipe online, praising the woman for sharing the idea online.
‘Could be a cheat meal worth considering,’ one person wrote, another said, ‘I’m going to try this one!!’