Chicken Enchilada Soup

Are you going Grain-free or low Carb? This is a Paleo recipe which gets the Mexican flavors without the starchy wheat wrap...

Ingredients:

500-700g boneless skinless chicken breasts or thighs

1 medium red onion, diced

1 capsicum, thinly sliced

1 jalapeno, diced

2 cloves garlic, minced

1 x can diced tomatoes

2 cups chicken stock

1 tbsp chili powder

1 tbsp cumin

1 tsp dried oregano

1/2 tsp paprika

Salt and freshly ground pepper, to taste

2 tbsp fresh coriander, chopped

1 avocado, pitted and sliced

Method:

Add the chicken to the bottom of the slow cooker. Add the onion, capsicum, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with coriander and avocado.