How to Make Crockpot Chicken Enchilada Soup

So sorry to have been MIA again this week! Creating, decorating, and blogging have taken a backseat to practices, paperwork, PTO meetings, trying to get back in a gym routine, soaking up our last pool days, and trying to get our schedules organized around here! Kate starts preschool next week, so I hope to have a little more time to get back to blogging. Drew has soccer and football practice each week, right at dinner time, so I decided to bust out the crockpot this week. Every time I use it I question why I don’t use it more. I am hoping to try a bunch of new crockpot recipes on these practice days. Here’s how to make crockpot chicken enchilada soup.

I found a recipe on Pinterest for Chicken Enchilada Soup and thought it sounded easy and delicious.  Soup seems like an odd choice when it’s 100 degrees outside, but let’s be honest, Mexican is good any time of the year, at any temp! The original recipe can be found here.  My version below is slightly adapted.

How to Make Crockpot Chicken Enchilada Soup

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Ingredients

  

• 2 tsp olive oil
• 1/2 cup onion chopped
• 3 cloves garlic minced
• 3 cups chicken broth
• 8 oz can tomato sauce
• 1 can rotel
• 1/4 cup chopped cilantro plus more for garnish
• 15 oz can black beans rinsed and drained
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp dried oregano
• 2 8 oz chicken breasts

Instructions

 

• Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth and tomato sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
• Next, add drained beans, rotel, corn, cumin, and oregano to the crockpot. Add the chicken breasts (thawed, but raw) into crockpot. Cover and cook on high for 4 hours. Once chicken is fully cooked, remove and shred with two forks. Add chicken back into the soup, add salt and more cumin to taste. Turn crockpot to low or warm after chicken is fully cooked and serve.

Add Your Favorite Toppings

The best part about Mexican food is the delicious and fresh toppings. Don’t forget the best part, the toppings! We used green onion, cilantro, shredded cheese, tortilla chips, sour cream and lots of avocado. This soup is great for reheating leftovers if you have any left.

Spice Organization

Is this making anyone ready for fall? While I was assembling this soup, I decided to quickly go through my spices to see what had expired. I was shocked when I discovered that all of these were past their “best by” date! Update 2024: I have since used this spice organization and it’s been life changing!

I hope you’ll try this crockpot chicken enchilada soup the next time you need a quick set and forget meal! XO