Ingredients
Scale
- 1 large onion, chopped
- 1 TB ground cumin (or more)
- Approx 28 oz homemade chicken broth
- 1 28-oz. can organic fire-roasted diced tomatoes (or equivalent fresh)
- About 4 cups shredded, cooked chicken
- 1–2 cups frozen corn (for grain-free, use diced or shredded zucchini)
- 2 4-oz. cans diced green chiles (or equivalent fresh)
- Cilantro, to taste
- Unrefined sea salt, to taste
- Optional toppings: sour cream, shredded cheese, avocado, etc.
Instructions
- Combine all ingredients in a large crockpot.
- Cook all day on low.
- Serve with any combination of sour cream, shredded raw cheddar and diced avocados.
Notes
- *Corn isn’t Paleo and it doesn’t agree well with me, so I try to avoid it as much as possible. Diced zucchini (or shredded zucchini from the freezer) makes a great substitute.
- I often increase the amounts in order to fill the crockpot.
- I often make two Whole Chickens in the Crockpot at once. We eat the meat for that night’s meal and save the leftovers for recipes such as this one. And the carcass gets turned into Homemade Broth. (Real Chicken Noodle Soup is another favorite recipe for leftover shredded chicken.)
- This recipe can also be prepared on the stove top. For extra flavor, try sauteing the onions and cumin first, before adding the remaining ingredients.