Crockpot Chicken Enchilada Soup
Ingredients
The soup
-
1.5
lbs
boneless skinless chicken thighs
-
1
can
fire roasted crushed tomatoes (14.5 oz can)
-
1
unit
bell pepper, thinly sliced
-
1
unit
onion, thinly sliced
-
3
cloves
garlic, minced
-
2
cups
bone broth
-
½
cup
water
-
1
tbsp
cumin
-
1
tbsp
chili powder
-
1
tsp
oregano
-
½
tsp
smoked paprika
-
½
tsp
sea salt
-
½
tsp
ground pepper
For garnish
-
1
unit
avocado
-
1
bunch
fresh cilantro
Instructions
- Prepare all ingredients as noted.
- Add all ingredients except for the garnish into the crockpot or Instant Pot in the order listed.
- 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 manual high pressure with a quick release.
- Once done, shred the chicken using two forks.
- Ladle into bowls and serve with avocado and fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
237
Total fat
10g
Total carbohydrates
10g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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