Nutritional Wisdom with Carly Pollack

Chicken Enchilada Soup

Chicken Enchilada Soup

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

Set a medium sauce pan on medium-high heat. Add 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.

**Feeling lazy? Just add all of the ingredients to the crockpot and turn it on low for 8 hours.

4 Servings