Keto Slow Cooker Chicken Enchilada Soup
Author: Sidetracked Sarah
Recipe type: Soup
Cuisine: Tex Mex
Prep time:
Cook time:
Total time:
Serves: 6
- 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)
- Mix all ingredients in slow cooker.
- Cook on low for 6-7 hours or on high for 4
- hours.
- When done, pull chicken out of slow cooker and
- chop or shred with kitchen shears or a knife.
- Mix back into slow cooker.
- For Freezer:
- Place all ingredients in a gallon sized freezer
- bag.
- Label & lay flat to freeze.
Recipe by Living Well 2-day at https://livingwell2day.com/keto-slow-cooker-chicken-enchilada-soup/
3.5.3251