Slow Cooker Mexican Chicken Soup - Ready to Eat Dinner
6
Servings
15
Ingredients
0
Comments
With plenty of protein, vegetables and spice, Slow Cooker Mexican Chicken Soup makes a tasty paleo dinner easy to come by on busy days.
6
Servings
15
Ingredients
0
Comments
Ingredients
- 6 cups Chicken Broth/Stock
- 1 ½ cups dice Carrot
- ⅔ cups dice Onion, Red
- 4 teaspoons mince Garlic, Cloves
- ½ cups dice Roma Tomato
- ¼ cups seed and dice Jalapeño
- 1 ¾ cups Tomato Juice
- 1 tablespoon Cumin
- 1 teaspoon Coriander, Ground
- 1 tablespoon Chili Powder
- 2 teaspoons Sea Salt
- ½ cups chop Cilantro, Fresh
- 4 cups cook and dice Chicken, Boneless Breasts
- 2 tablespoons juice Lime
- 1 cup peel, pit, and slice Avocado
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Slow Cooker
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place all ingredients in slow cooker.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Slow Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients except avocado in slow cooker.
- Cook on low for 6-8 hours.
- Serve with sliced avocado on top.