Mexican chicken soup -healthy, delicious and Paleo, gluten-free and whole 30 friendly!
This recipe is super easy to make and tastes amazing. My whole family loved this Mexican chicken soup. It’s a great way to sneak in some extra veggies. Plus I love any excuse to use my crock pot. ;)
This soup is very filling and tastes great on a rainy day! I’ve been doing the whole 30 challenge and this is by far one of my favorite recipes I’ve made! I will definitely be making it again!
Combine all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8. Cook until the chicken shreds easily and the vegetables are tender. Shred chicken and serve immediately.
Note: Sometimes I'll top with fresh cilantro, avocado and olives. This recipe makes a great freezer meal. Just place the leftovers in a Ziplock bag and place in the freezer. Thaw and warm before eating.
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