CROCKPOT CHICKEN ENCHILADA SOUP (PALEO, WHOLE30 + KETO)
INGREDIENTS:
INSTRUCTIONS:
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- 1.5 lbs boneless skinless chicken thighs
- 1 can fire roasted crushed tomatoes (14.5 oz can)
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups bone broth
- 1/2 cup water
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp oregano
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 avocado
- fresh cilantro
INSTRUCTIONS:
- Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
- Cook on low for 6-8 hours in the crockpot or on high for 3 hours.
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You can find complete recipes click here!