Paleo Crock Pot Mexican Chicken Soup with Cheddar Cheese Chips

A comforting and flavorful Paleo crock pot soup with tender chicken and Mexican-inspired spices, served with crispy cheddar cheese chips for a satisfying crunch.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 4 oz diced green chilies
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese for chips

Instructions:

Put the chicken breasts inside the slow cooker

Put in the crock pot with the diced onion, minced garlic, diced bell pepper, diced tomatoes, diced green chilies, chicken broth, chili powder, cumin, paprika, oregano, salt, and black pepper

After the chicken is cooked through and tender, cover and cook it on low for 68 hours or on high for 34 hours

Take the chicken out of the crock pot and use two forks to shred it

Add the chicken shreds back to the slow cooker and mix them in with the soup

Set oven temperature to 400F 200C

Use parchment paper to line a baking sheet

On the parchment paper, arrange the shredded cheddar cheese in little piles, leaving space between them

Bake for five to seven minutes in a preheated oven, or until the cheese is melted and the edges are browned

After taking out of the oven, allow the cheese chips to cool for a few minutes until they become crispy

Garnish the hot Mexican chicken soup with chips made of cheddar cheese

Have fun