Now that fall is finally upon us, it's officially time to break out those cold weather recipes. Imagine...a warm bowl of soup, cinnamon candle burning, with Hocus Pocus playing in the background? Call me basic, but that's my idea of heaven on earth!
We're always looking for new and exciting recipes to keep things mixed up around the Ellis house. When it comes to eating clean, for us at least, it's all about variety. Sure, there are plenty of days when grilled chicken, broccoli and sweet potatoes are perfectly fine. But then there are those days where the work-day was long, the workout was even longer and grilled chicken just isn't going to be enough. It's those days when it's absolute heaven to walk into your house, smelling the enticing aroma of roasted chicken, lime and spice. Your mouth instantly starts to water, and the best part? NO COOKING REQUIRED! Which means no waiting. Voila! The perfect recipe for an all around awesome evening.
I recently made this Paleo Enchilada Soup that I found here on Pinterest, and was very impressed with the outcome! Give it a try, and let me know what you think!
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Crockpot Chicken Enchilada Soup
1.5 lbs boneless skinless chicken thighs
1 can fire roasted crushed tomatoes (14.5 oz can)
1 bell pepper, thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups bone broth
1/2 cup water
1 tbsp cumin
1 tbsp chili powder
1 tsp oregano
1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 tsp ground pepper
1 avocado (for garnish)
fresh cilantro (for garnish)
Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.