Green Enchilada Chicken Soup

Crock Pot Green Enchilada Chicken Soup

Ingredients:

• 2 medium potatoes, thinly sliced
• 1 medium zucchini, sliced into rounds
• 1 medium eggplant, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced into rings
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)
• 1/4 cup breadcrumbs (optional, for a crispy topping)

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish with a drizzle of olive oil.

Step 2: Prepare the Vegetables

1. Wash and slice the potatoes, zucchini, eggplant, bell peppers, and onion.
2. Place all the vegetables in a large mixing bowl.

Step 3: Season the Vegetables

1. Drizzle the vegetables with olive oil and add the garlic, oregano, paprika, thyme, salt, and pepper.
2. Toss well to coat all the vegetables evenly with the seasoning.

Step 4: Assemble the Bake

1. Layer the seasoned vegetables in the prepared baking dish, slightly overlapping them for a colorful display.
2. Sprinkle the breadcrumbs over the top if using for a crispy texture.

Step 5: Bake

1. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and bake for an additional 20–25 minutes, or until the vegetables are tender and slightly golden on top.

Step 6: Garnish and Serve

1. Remove the bake from the oven and let it cool slightly.
2. Sprinkle with fresh parsley before serving.
3. Serve as a standalone main dish or pair with a side of rice, quinoa, or crusty bread.