Chicken Tortilla-less Soup
Ingredients
2 T olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, diced
3 cloves garlic, minced
3 – 4 boneless, skinless chicken breast
1 – 28 ounce can diced tomatoes
1 – 4 ounce can diced green chiles
4 cups chicken broth
2 t chili powder
1 t ground cumin
black pepper to taste
chopped cilantro, for garnish
guacamole, for garnish
Cooking Instructions
1. Preheat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, jalapeño and garlic until onions are translucent. Transfer the cooked vegetables into the slow cooker and add the remaining ingredients (excluding the cilantro and guacamole). Cook everything for 4 hours on high, or 8 hours on low.
2. Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.
3. Spoon the soup into serving bowls and top with cilantro and guacamole. Enjoy!
2. Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.
3. Spoon the soup into serving bowls and top with cilantro and guacamole. Enjoy!
Chicken Tortilla-less Soup
Prep Time: 20 Minutes
Cook Time: 240 Minutes
Total Time: 260 Minutes
Servings: 5
Meal Type
Nutrition Facts
Applied Diet Types
- Paleo
Ingredients
2 T olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeño, diced
3 cloves garlic, minced
3 – 4 boneless, skinless chicken breast
1 – 28 ounce can diced tomatoes
1 – 4 ounce can diced green chiles
4 cups chicken broth
2 t chili powder
1 t ground cumin
black pepper to taste
chopped cilantro, for garnish
guacamole, for garnish
Cooking Instructions
1. Preheat olive oil in a large skillet over medium-high heat. Sauté onion, bell pepper, jalapeño and garlic until onions are translucent. Transfer the cooked vegetables into the slow cooker and add the remaining ingredients (excluding the cilantro and guacamole). Cook everything for 4 hours on high, or 8 hours on low.
2. Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.
3. Spoon the soup into serving bowls and top with cilantro and guacamole. Enjoy!
2. Once everything is cooked, use a pair of tongs to remove the chicken to a cutting board or plate. Using two forks, or a knife, shred the chicken into bite-sized pieces. Transfer the chicken back into the slow cooker and stir to mix.
3. Spoon the soup into serving bowls and top with cilantro and guacamole. Enjoy!