Chicken Enchilada Soup

Recipe by Against All Grain

Ingredients

• 1 tbsp coconut oil
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 1 1/2 cups diced sweet potato
• 1/4 cup diced yellow onion
• 1 clove garlic, minced
• 1 1/2 tbsp taco seasoning
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1 14oz can diced tomatoes
• 1 1/2 cups cubed butternut squash
• 4 cups chicken stock
• 1 lb chicken thighs
• 2 tsp lime juice

Directions

• Set a medium sauce pan on medium-high heat.
• dd the coconut oil, carrot, celery, onion, garlic, taco seasoning, salt and pepper and cook, stirring frequently, for 5 minutes.
• Add the remaining ingredients and stir to combine.
• Transfer contents to the slow cooker and add remaining ingredients.
• Cook on low for 8 hours or high for 4 hours.

Serving Size
4 servings

Posted To: Entree