Slow Cooker Taco Soup

• Meat

  • 1 lb Chicken breasts, skinless boneless

• Produce

  • 2 Carrots, large
  • 2 Celery stalks
  • 2 Garlic cloves
  • 1 Onion, large
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Condiments

  • 1 1/2 cup No sugar added tomato sauce, organic

• Baking & Spices

  • 1 tsp Cayenne pepper
  • 1 tsp Paprika, sweet
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Other

  • 3 cups Homemade chicken stock or 3 cups hot water and 3 homemade instant bouillon cubes

Found on paleogrubs.com

Description

Ingredients

• 1 pound skinless boneless chicken breasts
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced or pressed
• 3 cups homemade chicken stock or 3 cups hot water and 3 homemade instant bouillon cubes
• 1 ½ cup organic, no sugar added tomato sauce
• 1 tsp cayenne pepper
• 1 tsp sweet paprika
• ½ tsp dried thyme
• ½ tsp dried oregano
• 1 tbsp red wine vinegar
• salt, black pepper to taste

Directions

• In a crock pot place the chicken breasts, chopped veggies, stock, tomato sauce, vinegar, spices, pinch of salt and pinch of pepper. Stir, cover with a lid and cook for 8 hours on low. Remove the chicken breasts from the pot. Use two forks to shred the meat. Return shredded chicken into the soup and mix to combine. Season to taste with salt and pepper and serve topped with chopped avocado and spring onion.