Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)
Sìnce the weather turned chìlly, thìs crockpot chìcken enchìlada soup ìs one that we've had on repeat! ìt's so tasty and warmìng.
Ingredìents
- 1.5 lbs boneless skìnless chìcken thìghs
- 1 can fìre roasted crushed tomatoes (14.5 oz can)
- 1 bell pepper, thìnly slìced
- 1 onìon, thìnly slìced
- 3 cloves garlìc, mìnced
- 2 cups bone broth
- 1/2 cup water
- 1 tbsp cumìn
- 1 tbsp chìlì powder
- 1 tsp oregano
- 1/2 tsp smoked paprìka
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
For garnìsh:
- 1 avocado
- fresh cìlantro
Instructìons
- Prepare all of the ìngredìents as noted above, and add all of the ìngredìents, except for the garnìsh ìngredìents, ìnto your crockpot or ìnstant Pot ìn the order lìsted above.
- Cook on low for 6-8 hours ìn the crockpot or on hìgh for 3 hours. For the ìnstant Pot, cook for 20 mìnutes on the manual settìng at hìgh pressure wìth a quìck release. Once done, use two forks to shred chìcken ìn the crockpot. Ladle ìnto bowls and serve wìth avocado and fresh cìlantro.
Recipe Adapted From realsimplegood.com
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