This chicken enchilada soup contains no processed enchilada sauces, salsas, or fake ingredients. I actually stumbled on this recipe by tossing things together into my Slow Cooker and hoping it would come out good. To my surprise, it did! Nothing can trump the combo of peppers, seasoning, and some shredded chicken. This recipe is bulletproof and has the perfect amount of spice for any Cajun’s palate. Check out the recipe below!
Prep Time: 10 minutes
Cook Time: 4.5 hours
Total Time: ~5 hours
Serves: 3 people (with possible leftovers)
2 Large Chicken Breasts
1 White Onion, diced
1 Jalapeño Pepper, seeded and minced
1 Anaheim Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
1 Green Bell Pepper, seeded and chopped
2 Large Tomatoes, chopped
1 Tbsp Fresh Garlic, minced
1/2 Cup Salsa Verde
1 Tbsp Hot Sauce
1 Tbsp Sea Salt
1 Tbsp Black Pepper
1 Tbsp Parsley
1 Tbsp Cumin
1 Tbsp Garlic Powder
1 Tsp Paprika
1 Tsp Chili Powder
4 Cups Chicken Broth, low sodium/sugar free
- Put everything in your CrockPot/Slow Cooker and stir well.
- Cook on HIGH for 4 hours.
- After 4 hours, shred chicken with two forks and stir. Cook another 15-20 minutes, or so for flavors to combine.
- Serve, garnish with fresh avocado, cilantro, and green onions. ENJOY!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram!
Yours In Health,