Paleo Crockpot Chicken Enchilada Soup Recipe 355 Food

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PALEO CROCKPOT CHICKEN ENCHILADA SOUP RECIPE - (3.5/5)



Paleo Crockpot Chicken Enchilada Soup Recipe - (3.5/5) image

Provided by JTagg18

Number Of Ingredients 14

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
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced

Steps:

  • 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.

SLOW COOKER CHICKEN ENCHILADA SOUP



Slow Cooker Chicken Enchilada Soup image

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

Provided by Jordan W.

Categories     Chicken

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cups red enchilada sauce
2 (14 ounce) cans black beans, rinsed and drained
1 (14 ounce) can fire-roasted diced tomatoes, with juice
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies
2 garlic cloves, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt

Steps:

  • Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  • Serve warm, with optional garnishes.
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips.
  • You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Nutrition Facts : Calories 229.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 20.7, Sodium 1086.5, Carbohydrate 36.8, Fiber 9, Sugar 7.1, Protein 17

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