CROCKPOT CHICKEN ENCHILADA SOUP Recipe

February 12, 2018

You won’t want to miss out on this warm, tasty, home-cooked meal that’s easy to make and above all: healthy!
 

I'm in love with the fact this recipe can be made in a crockpot or instant, so whichever you own, throw in the ingredients and let the pot do the work! 

Don't have one? Check out my fave options here: http://www.sarahadamscoaching.com/single-post/2017/11/28/Crock-Pot-Guide

 

Prep time: 10 min.

Cook time: 8 hrs.

Total prepare time: 8 hrs. 10 min.

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 minced garlic cloves

  • 2 cups bone broth

  • 1/2 cup water

  • 1 tbsp. chili powder

  • 1 tsp oregano

  • 1/2 tsp smoked paprika

  • 1/2 tsp sea salt

  • 1/2 tsp ground pepper

 

Garnish (Optional): 

 

  • 1 avocado

  • fresh cilantro

 

 

 

Instructions: 

 

 

1. 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.

 

2. Cook on low for 6-8 hours in the crockpot, on high for 3 hours in the crockpot, or for 20 minutes in the instant pot on the manual setting. Once done, use two forks to shred the chicken in the crockpot. Ladle into bowls and serve with garnish.

 

 

 

 

 

 

 

 

Enjoy!
Health and Blessings,
Sarah Adams
Certified Health and Success Coach

 

Recipe from:
http://realsimplegood.com/crockpot-chicken-enchilada-soup/

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