chicken-enchilada-crock-pot-soup.md

Chicken Enchilada Crock Pot Soup

1. Bake chicken breast

1. Cover a baking pan in aluminum foil.
2. Put 2-4 chicken breasts on the pan.
3. Season with garlic powder or garlic salt and paprika.
4. Cover the baking pan with another baking pan to keep the chicken from drying out in the oven.
5. Bake at 300 degrees for approximately 30 minutes.

2. Cook garlic & onions

1. Slice 4-6 garlic cloves + 1 large sweet onion.
2. Saute until carmelized with avocado oil.

2. Make the soup!

Combine the following ingredients in a crock pot on low for 6-8 hours:

• the baked chicken breast, cut and diced to size preference
• the cooked onions + garlic
• ~2 cups parboiled rice and/or wild rice
• 4 jars of red enchilada sauce
• 4 cans of coconut milk
• 1 box of roasted red pepper & tomator soup
• ~2 cups of frozen corn
• fresh thyme
• tajin
• cumin
• smoked paprika
• 2 bay leaves

3. Serve with

• shredded cheese
• chives or green onions
• crushed corn chips