Recipes

Chicken Enchilada soup is a wonderful make ahead for meal prep! It is also suitable for those on the Paleo diet! I will have this with some fresh avocado and a side spring mix salad! 

Looking for another yummy crock pot make ahead meal?  Try This!  

Ingredients
2 Tablespoon olive oil
6 Garlic cloves, minced
3 Tablespoon cilantro, chopped
8 Portions chicken breast (about 2 pounds) Grilled and cut into 1" chuncks
2

Can (15 ounces) pureed tomatoes (I used fire roasted)
3 Onions, finely chopped
6 Cups chicken broth
2 Cups water
1 Can (6 ounces) tomato paste
1 Tablespoon ground cumin
2 Teaspoons chili powder
2 Bay leaves
Ground red pepper, to taste

Directions
1. Warm olive oil in a large pot over medium-low heat. Add garlic and cilantro; sauté for three minutes.
2. Add grilled and chopped chicken, puréed tomatoes, onions, chicken broth, water, tomato paste, cumin, chili powder and bay leaves; bring to a boil over high heat.
3. Reduce heat to low, add ground red pepper and simmer for 30 minutes, stirring occasionally.
4. After the soup has simmered for 30 minutes, remove the bay leaves. Then ladle a portion (about 1 1/2 cups) of soup into each bowl and top with the shredded cheese, diced avocado and tortilla strips. Serve and enjoy!