Crock Pot Paleo Approved Mexican Chicken Soup
Four to six boneless skinless chicken breast
two tablespoons of olive or avocado oil
one can of no salt added sliced carrots
half can of La Costena chipotle peppers in Adobo sauce
one can of green chilies
2-3 cups of low sodium chicken broth
water- enough to cover chicken and all ingredients
one can of no salt added corn
half can of no salt added tomato sauce
four celery stalks, chopped
half of an onion- diced
Season to taste with:
chipotle seasoning
sea salt
red, white and black pepper
garlic and onion powder
basil
paprika
Combine all ingredients in a crock pot and cook on low for 6-8 hours
cayenne pepper
Categories: Recipes