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Enchilada Soup

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Prep Time 5 minutes
Cook Time 4 hours
Course: Appetizer, dinner, Main Course
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs Organic Pastured Chicken Thighs
  • 2 C. Organic Chicken Stock
  • 1 C. Enchilada Sauce
  • 1 can Fire Roasted Tomatoes
  • 1/2 Onion Chopped
  • 4-6 cloves Garlic Finely Chopped
  • 1 can Beans of Choice I usually choose Organic Black Beans
  • 1 bag Grain Free Tortilla Chips* optional
  • 1 Avocado* optional
  • 1 Cilantro* optional

Equipment

  • 1 Crock Pot or InstaPot

Method
 

  1. Add chicken, chicken stock, enchilada sauce, onion and garlic to crockpot. Cook on low for 3-4 hours. (Note you can also do this in the Instapot for about 30-45 minutes). I prefer to slow long simmer of the crockpot for this recipe.
  2. About 1 hour from eating, shred all chicken (either in pot or on cutting board and then add back in), add in beans of choice.
  3. Serve with chopped up grain free chips, avocado and cilantro.