Crock Pot Chicken Enchilada Soup (Paleo/Whole 30 Friendly)

Crock Pot Chicken Enchilada Soup (Paleo/Whole 30 Friendly)

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Ingredients (Serves 4-6)
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock (for whole 30 buy stock with no sugar listed in ingredients list)
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
** I added an 8 oz. can of tomato paste as well (for richness) (no sugar listed in ingredients for whole 30)
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced
** I serve this with lime wedges and a drizzle of olive oil **
** I topped my boys’ soup with baked tortilla strips (just cut into strips, drizzle with olive oil & salt/pepper then bake on 350 for about 10 minutes or so)
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.
This recipe derived and altered slightly from paleo grubs

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