Slow Cooker Chicken Enchilada Soup

chicken-enchilada

From paleogrubs.com

Ingredients

  • 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

Instructions

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 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.

Nutrition Information

Makes  4-6 servings

Calories: 199; Total Fat:7g (Saturated Fat:1.2 g); Cholesterol:60mg; Sodium:744mg;

Total Carbohydrate:10g; Dietary Fiber:3.4g; Protein:25.2g