Slow Cooker Chicken Enchilada Soup

Ingredients:
1 ½ lbs. boneless skinless chicken breasts
1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
2 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
½ tsp paprika
Salt and freshly ground pepper, to taste
2 tbsp fresh cilantro, chopped
1 avocado, pitted and sliced

Instructions:
• Add the chicken to the bottom of the slow cooker.
• Add the onion, bell pepper, jalapeno, and garlic on top of the chicken.
• Pour the diced tomatoes and chicken stock over the top.
• Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
• Cover and cook on low heat for 8 hours.
• Use a fork to shred the chicken before serving.
• Garnish with cilantro and avocado and serve!

Makes 6 servings; count each serving as 3 proteins, and add 1 fat per quarter of avocado used as garnish (if desired).

Recipe courtesy of www.paleogrubs.com