Description
A simple soup with delicious depth of flavors. Top it with your favorite garnishes.
Ingredients
Scale
- 3–4 boneless chicken breasts
- 1 14oz can roasted tomatoes with chiles
- 1 14 oz can red enchilada sauce
- 1 1/2 quart chicken bone broth
- 1/2 onion, sliced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 3 garlic cloves, chopped
- a bunch of fresh cilantro
- 1 lime, quartered
Instructions
- Add everything into your slow cooker bowl. Set on high for 2 hours.
- Remove the chicken breast to a cutting board or shallow bowl. Shred with two forks or tongs.
- Add the chicken back into the soup mixture and stir slightly to combine.
- Serve hot with a squeeze of lime and cilantro. It’s great with corn bread, tortilla chips, and avocado.
Notes
*Tip: add a can of black or pinto beans – if beans are your thing. Add frozen corn, if that’s your thing.
- Prep Time: 5
- Cook Time: 120
- Category: soup
- Method: Slow Cooked
- Cuisine: Mexican