Keto Slow Cooker Chicken Enchilada Soup
Author: 
Recipe type: Soup
Cuisine: Tex Mex
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Delicious Low Carb soup the whole family will enjoy - best of all - fix it for the freezer and pop into the slow cooker when you're ready to use it!
Ingredients
  • 3 frozen, boneless, skinless chicken breasts
  • 1 can diced tomatoes (14.5 oz)
  • 1 can chicken broth (14.5 oz)
  • 1 can enchilada sauce (10 oz)
  • 1 can diced green chilies (4 oz)
  • 1 onion
  • 2 tbsp dried Cilantro (or can use ¼ cup, chopped
  • fresh)
  • 2 bay leaves
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • ¼ tsp pepper
  • Garnish with cheese & sour cream, avocado, and low carb chips (optional)
Instructions
  1. Mix all ingredients in slow cooker.
  2. Cook on low for 6-7 hours or on high for 4
  3. hours.
  4. When done, pull chicken out of slow cooker and
  5. chop or shred with kitchen shears or a knife.
  6. Mix back into slow cooker.
  7. For Freezer:
  8. Place all ingredients in a gallon sized freezer
  9. bag.
  10. Label & lay flat to freeze.
Recipe by Living Well 2-day at https://livingwell2day.com/keto-slow-cooker-chicken-enchilada-soup/