Chicken Enchilada Soup

Ingredients

1. 1 1/2 lbs. boneless skinless chicken breasts
2. 1 medium yellow onion, diced
3. 1 bell pepper, thinly sliced
4. 1 jalapeno, diced
5. 2 cloves garlic, minced
6. 1 15-oz. can diced tomatoes
7. 2 cups chicken stock
8. 1 tbsp chili powder
9. 1 tbsp cumin
10. 1 tsp dried oregano
11. 1/2 tsp paprika
12. Salt and freshly ground pepper, to taste
13. 2 tbsp fresh cilantro, chopped
14. 1 avocado, pitted and sliced

Instructions

1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Notes

1. Servings: 4-6

Nina Pears