Monday, April 9, 2018

Slow Cooker KETO Mexican Chicken Soup

Our weather has been so stinking crazy. Hot, cold, rain, wind, hot, cold, I'm beginning to think Mother Nature is going through the change. Someone help her out and give her some hormone regulatory pills. sheez!
So with the up and down weather, we enjoy a nice bowl of soup. Soup is so extremely versatile. It allows you to use up leftovers, bits and pieces of veggies that don't make enough of any one but in a soup they are great. Fresh, canned, frozen it doesn't matter. Cook it on the stove or in a slow cooker. Soup freezes well and makes great leftover lunches.
This particular recipe is a tad different than my norm but we enjoyed it just the same.

8 chicken tenders, boneless skinless chicken breast
6 baby bells diced
1/2 large Vidala onion thinly sliced
1 can fire roasted diced tomatoes
2 cans chicken broth
2 cans water
3 cloves minced garlic
spices: chili powder, paprika, cumin, oregano, parsley
Everything goes into the slow cooker-high for 4 hours, shred chicken, low for 2
serve topped with diced avocado, sliced lime and shredded cheese

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