Hi y’all! I seem to have a Food Friday theme going on the last few weeks, so I’m thinking I may make this a series. Thoughts?
Well anyways, I wanted to share a soup recipe I made this past weekend that I have been loving! I found a chicken enchilada soup a few months ago that I really enjoyed, but sadly it was not paleo. I switched some things up and made a paleo version of the recipe.
My recipe isn’t as creamy since there is no dairy, but I decided to use chicken thigh instead of chicken breast and it added a lot of flavor and thickness to the broth!
Ingredients:
Soup:
- 1.5 lbs boneless skinless chicken thighs
- 1 can (14 oz.) crush tomatoes
- 1 yellow onion – thinly sliced
- 2 bell peppers – thinly sliced
- 1.5 tsp minced garlic
- 2 cups chicken broth
- 1/2 cup water
- 1 tsp lime juice
- 1 tbsp chilli powder
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish:
- Avocado
- Salsa
Directions:
- Prep soup ingreditents and combine all soup in Crockpot
- Cook on low for 7 hours or on high for 3.5 hours
- Garnish with avocado and salsa
- Enjoy!!
This soup was delicious and I ate it for lunch everyday this week! If you try it, please share your thoughts with me!
