Slow Cooker Chicken Enchilada Soup

Servings: 1 - size: bowls

Ingredients:

2.5 tbs - Cilantro
1/4 tsp - Black Pepper
84 g - Red Bell Pepper
35 g - Red Onions
140 g - Avocado
1/2 tbsp - Spices Paprika
2.5 tbs - Shredded Cheddar Cheese
2 tbs - Sour Cream
406 g - Canned Tomatoes
1/4 tsp - Cayenne Pepper
1 tbs - Garlic Raw
1 tsp - Spices Cumin Seed
4 cup - Chicken Broth Homemade
336 g - Chicken Breast
1/4 tsp - Salt

Nutritional values:

per 1 serving

Calories: 247 Kcal
Proteins: 21.00 g
Fats: 10.70 g
Total carbs: 11.50 g

Fiber: 3.60 g
Net carbs: 7.90 g

Slow Cooker Chicken Enchilada Soup

Preparation: 245 min

Dice the red bell pepper and red onion. In the slow cooker, combine the chicken, bell pepper, red onion, roasted tomatoes, garlic, salt, pepper, paprika, cumin, and cayenne. Pour the chicken broth over all the ingredients.

Cook the slow cooker on high for 4 hours, or until the chicken becomes very tender. Use two forks to shred the chicken.

Just before serving, stir the sour cream into the soup so it thickens slightly. Garnish each bowl with 30g of avocado slices, ½ TB of shredded cheddar cheese, and ½ TB of chopped cilantro. Enjoy!

lowcarb lunch dinner

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