Slow Cooker Chicken Enchilada Soup

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Here’s another ultra easy slow-cooker dinner for you- I loooove this soup when it’s cold outside.  There’s something indulgent about spicy food from a tropical locale on a chilly day.  I found this recipe on www.paleogrubs.com, so not only is it simple to prepare and loaded with protein and veggies, it’s paleo-friendly too!  I don’t follow a paleo diet (obviously, if you’ve seen my other posts 🙂 so I add a side of whole grains- either brown rice or corn- so I don’t end up craving empty carbs later.

Another great thing about this soup is it freezes very well.  I like to put the leftovers into single-serving containers and freeze them to take to work for lunches.  This works out nicely because I don’t have to think too hard about packing lunches during some busy week in the future- I’ve got a few ready to go, and also because frozen soup won’t leak in my bag.

My co-worker, Brenda, shared a good idea for shredding chicken with me today- put the cooked chicken in the bowl of a mixer and use the beaters to shred it.  She says it really works well and will not turn the chicken into baby food.  I’m sure she’s right!  I know my Ninja blender is supposed to be able to shred chicken too, but I’m pretty sure I’d end up with chicken puree rather than chewable meat.

There are a lot of options for toppings here, so I’m not going to list them in the recipe- avocado, shredded cheese, lime juice, tortilla strips, or sour cream.  I like to use Greek yogurt in place of sour cream- I really don’t think they taste too different, and it’s so much healthier and we always have some in the house.  I put a dollop of yogurt on my bowl tonight- yum! What topping ideas do you all have?

 

Slow Cooker Chicken Enchilada Soup

  • 1 lb boneless skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1- 14.5 oz diced tomatoes
  • 1/2 T minced garlic
  • 2 cups chicken broth
  • 2 T taco seasoning

Add all ingredients to slow cooker and cook on low for 8 hours.  Use a fork (or mixer method referenced above) to shred the chicken before serving.  Serve hot, and garnish with toppings of choice.

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