ohhhhhhh YUM! Mexican chicken soup!
*adapted from Paleo slow cooking by Chrissy Gower*
Mexican Chicken Soup
1 medium onion
4 celery stalks chopped
2 TBS olive oil
4 skinless, boneless chicken breasts
2 garlic cloves, minced
1 Jalapeno pepper, diced
16 ounces of chicken broth
2 cans of Rotel diced tomatoes with green chilies
2 jars Kroger brand Chipotle Enchilada sauce
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 can full fat coconut milk
– Saute’ onion, celery and carrots in oil over medium heat until onions are translucent and place in bottom of crock pot
– Place trimmed and rinsed chicken breasts on top of veggies
– mix all remaining ingredients together in separate bowl and pour over top.
– Turn crock pot on low and cook for 7-8 hours
If you want to get crafty to shred your chicken then remove chicken with a spoon and place in your stand up mixers bowl. ‘mix’ for 30 seconds……and viola your chicken is shredded!
Then I just put it back in the crock pot and served it…….to myself at 10:00pm because we ate dinner at 5:00pm so I could take my daughter roller skating at 6:00pm and I was HUNGRY.
Here is a photo of my soup with a piece of cilantro on top so it would look pretty for you all:
I mentioned Kroger brand Chipolte enchilada sauce because it is the only one that I could find at Kroger that doesn’t have all the added corn syrup and general crap that the others have. I have found that for canned stuff 99% of the time the Kroger brand or the Organic Kroger brand is the only ones that I can actually eat.