Slow Cooker Chicken Tortilla Soup (Paleo and Whole 30 Approved

• Meat

  • 1 lb Chicken breasts, frozen or fresh

• Produce

  • 3 cloves Garlic
  • 1 tbsp Garlic powder
  • 1 Jalepeno pepper
  • 1 Red bell pepper
  • 1 (14 oz can Tomatoes with green chiles
  • 1 Yellow onion

• Canned Goods

  • 1 (32 oz container Chicken stock

• Condiments

  • 1/4 cup Lime juice

• Baking & Spices

  • 1 tbsp Cayenne pepper
  • 1 tsp Chili powder
  • 1 Salt and pepper

• Nuts & Seeds

  • 2 tbsp Cumin

• Bread & Baked Goods

  • 1 Tortilla

Found on smashedpeasandcarrots.com

Description

Ingredients

• 1-2 lb of chicken breasts (frozen or fresh)
• 2 Tbsp cumin
• 1 Tbsp garlic powder
• 1 Tbsp cayenne pepper
• 1 tsp chili powder
• 1 yellow onion, diced
• 3 cloves garlic, diced
• 1 red bell pepper, diced
• 1 jalepeno pepper, de-seeded and finely diced
• 1 (14 oz) can diced tomatoes with green chiles
• 1 (32 oz) container of chicken stock (no sugar added to make Whole 30 approved)
• salt and pepper
• ¼ cup lime juice
• tortilla strips (or plaintain chips to make Whole 30 approved)

Directions

• Place chicken breasts in the base of the slow cooker with cumin, garlic powder, cayenne pepper, and chili powder and place lid on top. Cook on high 3-4 hours.
• After about 2 hours, take chicken breasts out and shred. Return to the slow cooker.
• Add in onion, garlic, red bell pepper, jalepeno pepper, diced tomatoes, and chicken stock.
• minutes before serving add in ¼ cup of lime juice and salt and pepper to taste.
• Garnish with sliced avocados and plantain chips!