Description
Just add chicken thighs, some basic pantry and kitchen staples along with simple seasonings to your crockpot and enjoy a cozy, warming soup!
Ingredients
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 can (14.5 oz) fire roasted crushed tomatoes
- 1 bell pepper, thinly sliced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups bone 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
- 1 avocado
- Fresh cilantro
Instructions
- Step: Prepare all of the ingredients and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above.
- Step: Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release.
- Step: Once done, use two forks to shred the chicken in the crockpot.
- Step: Ladle into bowls and serve with avocado and fresh cilantro.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 237 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 85 mg
Keywords: chicken soup, crockpot, paleo, keto, whole30, mexican, dinner