This was a huge hit on a very cold January day. The kids put shredded cheddar on top, but, of course, that's not paleo. To be fair, I did not use my slow-cooker. I got a late start and used my dutch oven instead (and as you'll see, a rotisserie chicken).
3 T EEOO
2 onions, chopped
1 jalapeño, stemmed, seeded, and minced
3 T tomato paste
salt and pepper
4 cloves garlic, minced
1 T fresh oregano or 2 t dried
1 1/2 t chipotle chile powder
8 cups chicken broth
3 bone-in split chicken breasts, trimmed (or 1 rotisserie chicken pre-pulled)
1 zucchini, quartered lengthwise and sliced 1/2 inch thick
2 tomatoes, chopped
2 avocados, cut up for garnish
4 radishes, sliced
1/2 cup fresh cilantro
lime wedges
Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, jalapeño, and 1 T salt and cook until softened, about 5 minutes. Stir in tomato paste, garlic, oregano, cumin, and chile powder and cook until fragrant, about 1 minute. Stir in 1 cup broth, scraping up any browned bits; transfer to slow cooker.
Stir remaining 7 cups broth into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 5 hours on low.
Transfer chicken to cutting board, let cool, slightly, then shred into bite-size pieces using 2 forks; discard skin and bones.
Using wide, shallow spoon, skim excess fat from surface of soup. Stir in zucchini, cover, and cook on high until tender, about 30 minutes.
Stir in shredded chicken and let sit until heated through, about 5 minutes. Season with salt and pepper to taste. Top individual portions with tomatoes, avocadoes, radishes, and cilantro and serve with lime wedges.
Note: I like to keep pulled, frozen rotisserie chicken in the freezer for recipes like this. I skipped the 3-5 hours and went straight to dropping in the remaining ingredients (minus the toppings) when the recipe calls for the slow-cooker. The zucchini cooks while the chicken thaws and voila! Dinner in less than an hour.
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