Servings: 6 servings

Ingredients

• 1.5 lbs boneless skinless chicken breast
• 1 can fire roasted crushed tomatoes (14.5 oz can)
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup water
• 1 tbsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp ground pepper

For garnish:

• 1/4 avocado
• Fresh cilantro

 

Instructions

Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your slow cooker in the order listed above.
Cook on low for 6-8 hours. Once done, use two forks to shred chicken in the slow cooker. Ladle into bowls and serve with avocado and fresh cilantro.

 

Original recipe credit: http://realsimplegood.com/crockpot-chicken-enchilada-soup/