Chicken Fajita Soup


Chicken Fajita Soup


Makes 6 servings

Per serving

½ protein serving

2 vegetables

3 condiments

1 healthy fat


27 ounces Chicken Breast

3 cups Chicken Stock

1 cup water

14.5 oz. Can Diced Tomatoes

1 Medium Yellow or Green Bell Pepper – Diced

1 Medium Orange Bell Pepper – Diced

1 cup leeks – Diced

6 oz. Mushrooms – Thinly Sliced

2 Large Cloves Garlic – Minced

1 Tbs. Taco Seasoning

2 Tbs. Fresh Cilantro – Chopped

1 3/4 tsp Garlic Salt

1 lg Avocado for topping


Heat Crock Pot on low setting.

Add all ingredients to slow cooker, cover and cook on low for 6 hours.

Using two forks, shred the chicken breasts.  They should come apart very easily.  Cover and cook 1 additional hour.

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