Paleo Crock Pot Chicken Fajita Soup

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 Avocados
  • 1 Bay leaf
  • 1/4 cup Cilantro, small leaves
  • 3 cloves Garlic
  • 1 4-oz can Green chilies
  • 1 Jalepeno pepper
  • 1 tsp Onion powder
  • 1 tsp Oregano, dried
  • 1 Poblano pepper
  • 1/2 Red and 1/2 green bell peppers
  • 1 20-oz can Tomatoes, with juice
  • 1 Yellow onion, large small
  • 2 Limes, juice of

• Canned Goods

  • 4 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Cayenne
  • 1 tbsp Chili powder
  • 1 1/2 tsp Paprika
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin

• Prepared

  • 1 10-oz can Enchilada sauce, red

Found on paleonewbie.com

Ingredients

• 1 1/2 lbs chicken breasts
• (1) 20-oz can of diced tomatoes, with juice
• 4 cups of chicken stock
• (1) 10-oz can of red enchilada sauce
• (1) 4-oz can of chopped green chilies
• 3 cloves of garlic, minced
• 1 large yellow onion, chopped small
• 1/2 red and 1/2 green bell peppers, diced
• 1 poblano pepper, diced (optional addition for more pepper flavor)
• 1 jalepeno pepper, diced small
• 1 tbs of chili powder
• 1 1/2 tsp of paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp onion powder
• 1 tsp oregano (dried)
• 1/2 tsp of cayenne
• 1 bay leaf
• 1 or 2 avocados, cubed (for topping)
• 2 limes, juice of
• 1/4 cup of cilantro, leaves chopped small
• Note: Feel free to adjust the amount of seasonings according to your own personal taste

Directions

• Combine everything in your crock pot EXCEPT: lime juice, cilantro and avocados
• Cook on low setting in crock pot for 5-6 hours
• Taste the stock during cooking and adjust seasoning as desired
• Once chicken is cooked through (internal temp: 160-degrees F), remove pieces and shred with a couple of forks and return shredded chicken to the crockpot
• Just before serving: Remove bay leaf, add cilantro, and the juice of two limes (about 1/4 cup)
• Serve in soup bowls, top with avocado slices
• Enjoy!