Adapted from Sarah Frogoso’s Everyday Paleo Family Cookbook
Serves: 6
Prep Time:
Cook Time:
Difficulty:
Ingredients
- 2 Tbsp coconut oil
- 1/4 medium onion
- 1 red sweet pepper
- 1 cloves garlic
- 1 Tbsp ground cumin
- 1 tsp (or more, to taste) chili powder
- 2 cups diced tomatoes
- 4 cups chicken broth
- 3 cups diced chicken or 2-3 whole chicken breasts
- Garnishes
cilantro, avocado, lime, fresh tomatoes
Instructions
Heat the coconut oil in a large soup pot. Saute the onions and peppers until they start to soften, about 5 minutes. Add the garlic, cumin, and chili powder. Mix well until the vegetables are well coated. The mix may be slightly pasty. Add the tomatoes and chicken broth and mix well.
If using chicken pieces, mix in the chicken, pour into the crockpot and leave it to cook for the day. If using whole chicken breasts, place the chicken in the crockpot, pour the mixture on top, and leave it to cook for the day. Cook on high for 4-6 hours or low for 6-8.
A half hour before serving, remove the chicken breasts, and using two forks, shred the chicken meat, then return to the crockpot. Stir well, and let simmer for another 20 minutes.
Once you dish it up, garnish your bowls with chopped cilantro, avocados, fresh tomatoes, and a squeeze of lime.
