Mexican soup

Categories:
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:

Ingredients
1 1/2 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
1/2 tsp	paprika
	Salt, to taste
	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 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.
Notes
Servings: 4-6

Recipe uploaded with Shop'NCook for iPhone.

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