Wednesday, November 19, 2014

Crockpot Chicken Enchilada Soup

These freezing temps have me craving warm soups that I can load with all sorts of toppings. Bonus points if it can be made in a crockpot! Below is a yummy find that I tweaked to fit our tastes:-)

1 1/2 lbs. boneless skinless chicken breasts
1 yellow onion, diced
1 green bell pepper, sliced
2 Tbsp minced garlic
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 pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, sliced

DirectionsAdd the chicken to the bottom of the crockpot. 
Add the onion, bell pepper, 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. Shred the chicken before serving. 
Top with cilantro and avocado.

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