CROCKPOT CHICKEN ENCHILADA SOUP (PALEO, WHOLE30 + KETO)

INGREDIENTS:

• 1.5 lbs boneless skinless chicken thighs
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups bone broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

For garnish:

• 1 avocado
• fresh cilantro

INSTRUCTIONS:

1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above. 
2. Cook on low for 6-8 hours in the crockpot or on high for 3 hours.
3. ...............................
4. ...............................

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