Slow Cooker Enchilada Soup

This soup is everything you like about chicken enchiladas, simplified in a bowl. It is an easy way to make a tasty, filling meal with just the right amount of heat. Using the slow cooker saves you time and energy in the kitchen, requiring little prep work for a lot of flavor.

slowcookerchickenenchiladasoup

Ingredients:
1 1/2 lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. 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 cilantro, chopped
1 avocado, pitted and sliced

Instructions:
Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, 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 cilantro and avocado.

There are also two ways that you can prepare this soup as a freezer meal. One way is to prep the veggies – the onion, bell pepper, jalapeno, and garlic. Place them in a large resealable bag with the chicken, cumin, chili powder, oregano, and paprika. Place this in the freezer to store away for a rainy day. Then when you want to make it, simply defrost, place right into the slow cooker, and all you have to add is diced tomatoes, chicken broth, and salt and pepper to taste. This is great for people who like to plan ahead. The second way is to simply transfer the finished cooked soup to bags and freeze that instead. If you are cooking for one, freeze the leftovers so you can enjoy them later!