Crockpot Chicken Enchilada Soup

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There’s nothing better on a snowy cold Winter’s day than a bowl of warm and delicious soup.  It’s comforting from the inside out.  As we’re all huddled in our houses, making the most of these chilly quarantine months, it’s recipes like this that make me happy.  It only takes 10 minutes to prep, is virtually effortless, and is the perfect meal for a busy weeknight.  Then the beauty of the crockpot, that beautiful, simple, yet masterful device, does everything else.  If you’re like me, you savor the aroma that fills your home as the flavors slow cook. 

Loaded with shredded chicken, this soup packs a mighty punch.  It’s bursting with your favorite Tex-Mex flavors.  Tomatoes, green chilies, green onions, garlic, and cumin give it its oomph.  Add some black beans if that’s your thing or you want a little extra protein.  Then it’s topped with fresh cilantro, avocado slices, shredded cheddar cheese, sour cream, and tortilla chips.  It’s a meal in a bowl, simply satisfying, and will most definitely fill you up.  

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Crockpot Chicken Enchilada Soup

Yield: 6

Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M

Loaded with shredded chicken this Tex-Mex soup packs a powerful punch. It’s a meal in a bowl and an easy solution to a busy weeknight.

Ingredients

Soup

• 3 skinless, boneless chicken breasts, rinsed, trimmed, and patted dry
• 2 cups chicken broth
• 1 (10-ounce) can red enchilada sauce, mild
• 1 (10-ounce) can Ro-Tel diced tomatoes and green chilies
• 1 (14.5-ounce) can petite diced tomatoes
• 1 (4-ounce) can diced green chilies
• 1 cup green onions, sliced into rounds
• 1 garlic clove, minced
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• 1 (15 ounce) can black beans, optional

Garnishes

• Fresh cilantro, chopped
• Avocado, sliced
• Shredded cheddar cheese, mild or sharp
• Sour cream or plain Greek yogurt
• Tortilla chips or strips

Instructions

1. Add all ingredients (except garnishes) into the crockpot.  Stir to combine and make sure chicken is fully submerged in the liquid.  Cook on low for 6-8 hours or high for 3-4 hours.
2. When done, use two forks to shred the chicken.  Top with garnishes and serve hot.

Notes:

To easily shred the chicken, transfer it to a large plate, pull it apart with two forks, then add it back into the crockpot.

If you like a creamier soup, mix a spoonful of sour cream or plain Greek yogurt into each individual serving bowl.  

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