So I saw a Facebook recipe for green chicken enchilada soup that looked yummy. When I looked at the ingredients, it was PACKED with dairy (cheese, cream, and cream cheese). No thank you. 🤦🏼♀️ I decided to free-style my own version that is so DELICIOUS, fresh, and easy that I just have to share it with you. Warning ⚠️: this big-batch recipe packs serious heat and flavor. 🌶 🔥 My boyfriend and I used 2 crock pots for Sunday dinner and our lunches for the week. Throw all these ingredients into a crock pot: 6 chicken breasts, 2 diced red onions (save some for topping!), 6 cloves minced garlic, 4 chopped jalapeños, 1/2 big jar fire roasted green chiles, fresh juice of 2 limes, 1 drained can of corn, a whole Costco size tub of goodfoods avocado salsa (see ingredients-spicy and amazing), lots of simplyorganic adobo seasoning, salt, pepper, garlic powder, and 4 cups of chicken stock. Cook on high for 4 hours, shred the chicken, add 1 can of coconut cream and stir through, top with any combination of cilantro, sriracha, fresh sliced jalapeños, diced onion, fresh lime wedges, avocado, a dollop of sour cream or pinch of jack cheese, then SAVOR. (Obvs omit any dairy and corn for strict paleo or whole30.)
