Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Servings: 6

Ingredients

·         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 chicken 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

·          

For garnish:

·         1 avocado

·         fresh cilantro

·          

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. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro