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Crockpot Chicken Enchilada Soup

Ingredients:

  • 1.5lbs Boneless Chicken Breasts
  • 1 Medium Onion, diced
  • 1 Bell Pepper, thinly sliced
  • 1 Jalapeno, diced
  • 2 Cloves of Minced Garlic
  • 1 15oz can of Diced Tomatoes
  • 2 Cups Chicken Broth
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tsp Oregano
  • 1/2 tsp Paprika
  • Sea Salt and Black Pepper to taste
  • Garnishments: cilantro, avocado, etc 

Directions:

  1. Add chicken to the bottom of the crockpot.
  2. Add Onion, Bell Pepper, Jalapeno, and Garlic to the crockpot.
  3. Pour Diced Tomatoes and Chicken Broth into crockpot.
  4. Add spices.
  5. Cook on low for 8 hours.
  6. Shred chicken once cooked.

This serves 4-6 people and freezes very well!
Enjoy!

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