Happy Tuesday everyone! It's that time of year again, Soup Sunday is back! I made this soup last weekend and it was the perfect remedy to an over indulgent weekend. The weather is cold, the Broncos are on Sunday football and soup is the only thing that takes the chill off.

If you cannot tell, Adam and I love everything spicy and with a bit of mexican flare, this soup is no exception. From the salsa verde to the fresh cilantro on top, I love this soup. P.S. it's even better day two!

So, since I love soup and all recipes so much, I'm doing my FIRST ever link-up!  It's called Soup Sunday...and yes I know, it's not Sunday, but I wish it was! Share your favorite soups and link up below! Feel free to grab the link and share on your blog! Enjoy!

Ingredients:

• 3 boneless chicken breasts
• 1 medium onion, diced
• 6 stalks of celery, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (16 ounce) jar of salsa verde
• 1 (7 ounce) can diced green chilies
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/ teaspoon salt
• 3 tablespoon fresh cilantro, chopped
• 2 cans, white beans (leave out for paleo)

How to Make:

1. Add all ingredients into a crock pot (except cilantro). Cover and cook on low hear for 4-5 hours until the chicken breasts are cooked through. 
2. Remove chicken, shred and stir back into the soup. 
3. Serve with cilantro and sliced avocado! 
4. Enjoy! 

Soup Sunday! Adam and I made this soup a while ago and I found it again and with only a few changes was able to make it paleo! Sticking with our themes for spicy soups, this one did not disappoint. I promise I'll make a non-spicy soup soon! I'm sorry I only have a finished product pic, but it's pretty basic, 6 items, one crockpot. Next time, more pics, I promise. But in the meantime, Buffalo Chicken Soup.

Ingredients: 

• 4 boneless skinless chicken breasts
• 1 onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 48 ounces low-sodium broth
• 2/3-1 cup buffalo wing sauce (depending on how spicy you like it!) We found a good paleo version of wing sauce at Whole Foods. 
• 1/2 cup almond milk
• 3 tablespoons cornstarch
• green onions
• 1 avocado, sliced

How to Make: 

1. Place chicken, celery, onion, garlic, broth and wing sauce in the crockpot. 
2. Cook on low for 6 hours. 
3. Remove chicken from crockpot and shred chicken. 
4. Create a slurry by whisking cornstarch and milk together. (not as good as if using cream, but still worked) 
5. Add the mixture to the crockpot, turn it to high and cook for 20-30 minutes, or until soup is slightly thickened. 
6. Dish soup into bowls and serve with avocado and green onions (cheese if non-paleo!) 
7. Enjoy!