Paleo, gluten-free and Whole30 friendly! An easy crock pot soup recipe that takes just 5 minutes of prep. This Mexican chicken soup is packed with veggies and is healthy and delicious!
Prep Time: 5 minutesminutes
Cook Time: 3 hourshours
Total Time: 3 hourshours5 minutesminutes
Servings: 8
Ingredients
1poundboneless, skinless chicken breasts (about 2-3 large breasts)
32ouncecontainer chicken broth
29ouncesdiced tomatoes(2 cans)
1 ½cupscarrots, chopped
1 ½cupscelery, chopped
1cuponion, chopped
1cupred bell pepper, chopped
1cupcilantro, chopped
1 ½cupswater
¼cuptomato paste
2teaspoonsminced garlic
1teaspoonKosher salt
1teaspooncumin
1teaspoonchili powder, more to taste
½lime(juiced)
Instructions
Combine all ingredients in a crockpot and cook on low for 6-8 hours or high for 3-4 hours. Cook until the chicken shreds easily and the vegetables are tender. Shred chicken and then place back in crockpot.
Ladle into bowls and serve with your favorite toppings.
Notes
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.