Breaking out this oldie but goodie for tonight. Already in the Crock Pot so that I don’t have to worry about cooking after camps 🤗
Enchilada Chicken Soup
1.5 lbs chicken
1 med diced onion
1 bell pepper, diced
1 jalapeño, diced
2 cloves garlic, minced
1 15oz can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1/2 tsp paprika
2 tbsp cilantro
1 avocado, pitted and sliced
Salt and pepper to taste
Put all of the above in the crockpot in the order listed except for the cilantro and avocado and cook 6-8 hours depending on how tender you want it, or cook on manual in an instant pot for 50 min. I have done both and both ways came out very tender. Serve and top with cilantro and avocado slices….
4 servings
361 calories
55g protein
20g carbs
20g fat
