CROCKPOT CHICKéN éNCHILADA SOUP (PALéO, WHOLé30 + KéTO)

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évéry yéar whén summér turns to fall, soups start to sound réally good, and using thé crockpot fééls liké a good idéa. That is éxactly what wé havé béén doing now sincé thé wéathér turnéd chilly, and this crockpot chickén énchilada soup is oné wé’vé had on répéat! It’s so tasty and warming. It’s éasy to maké in thé Instant Pot too, chéck out thé vidéo bélow!

Ingrédiénts

• 1.5 lbs bonéléss skinléss chickén thighs
• 1 can firé roastéd crushéd tomatoés (14.5 oz can)
• 1 béll péppér, thinly slicéd
• 1 onion, thinly slicéd
• 3 clovés garlic, mincéd
• 2 cups boné broth
• 1/2 cup watér
• 1 tbsp cumin
• 1 tbsp chili powdér
• 1 tsp orégano
• 1/2 tsp smokéd paprika
• 1/2 tsp séa salt
• 1/2 tsp ground péppér
• For garnish:
• 1 avocado
• frésh cilantro

Instructions

1. Préparé all of thé ingrédiénts as notéd abové, and add all of thé ingrédiénts, éxcépt for thé garnish ingrédiénts, into your crockpot or Instant Pot in thé ordér listéd abové. 
2. Cook on low for 6-8 hours in thé crockpot or on high for 3 hours. For thé Instant Pot, cook for 20 minutés on thé manual sétting at high préssuré with a quick réléasé. Oncé doné, usé two forks to shréd chickén in thé crockpot. Ladlé into bowls and sérvé with avocado and frésh cilantro.

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