Slow Cooker Chicken Enchilada Soup

I'm back with another recipe today and this might be the easiest recipe I've ever posted. For real! You just toss some ingredients in the slow cookers and the in a matter of hours dinner is done. On top of being super easy, this recipe is also so good for you! It's dairy free, egg free and gluten free. My favorite thing about this soup is that it's made with Bone Broth. Bone Broth is so good for you but I find it really hard to drink on it's own. Since I can't stomach it on its own I love to find ways to camouflage it in meals. This Slow Cooker Chicken Enchilada soup is perfect for that!

This recipe is from a blog called Real Simple Good. They focus on creating Paleo recipe that include wholesome ingredients. I have tried a few of their recipes and they are all SO good! You can find the original recipe for this Slow Cooker Chicken Enchilada Soup HERE.

Everything comes together in the crockpot. I opted for the faster cooking option and it worked great! Once everything is cooked, you'll have to shred the chicken. This was the toughest part. I recommend removing the chicken for the crockpot, putting it on a plate then shredding it. IT's much easier to shred out of the hot crockpot!

Once the soup was finished, I whipped up some quick guacamole to serve with it and to enjoy with some chips. If you also want guac with your soup, you can find my recipe HERE. But you could top your soup with some sliced avocado instead!

SLOW COOKER CHICKEN ENCHILADA SOUP
serves 6

ingredients
1.5 pounds boneless, skinless chicken thigh
1 can fire roasted tomatoes (14.5 oz can)
1 bell pepper, chopped
1 onion, sliced
3 cloves garlic, minced
2 cups bone broth
1/2 cup water
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt (I use Pink Himalayan Sea Salt)
1/2 teaspoon pepper

to top the soup...
avocado or guacamole
fresh cilantro

directions
1. Add all of the listed ingredients to the crockpot (not the toppings!).
2. Cook the soup on low for 6-8 hours or on high for 3 hours.
3. Once fully cooked, use two forks to shred the chicken into small pieces.
4. Serve the soup topped with some avocado or guacamole and some fresh cilantro.

Easy, right?