Cookbooks / Recipes · Healthy · Kitchen & Cooking

CrockPot Chicken Enchilada Soup

This recipe is a favorite for my husband. No joke. He’s obsessed. It’s super easy and decently healthy.

What you’ll need:

  • Slow cooker
  • 15oz can of red enchilada sauce
  • 10oz can of diced tomatoes & green chilies
  • 15oz can of corn (drained)
  • 1 cup of chicken broth
  • 2 chicken breasts raw (refrigerated or defrosted)
  • Bag of tortilla strips
  • *Optional* shredded Cheese (I prefer Mexican cheese blend)

Directions:

I prefer to line my slow cooker with a slower cooker liner (makes clean up SOOO MUCH easier). Then place chicken breasts on the bottom, pour the can goods in, then pour the chicken broth over top. Place the lid on and either cook on low for 6-8 hours or on high for 4 hours. About an hour before you’re going to serve it, shred the chicken (I use tongs and a fork). This lets the favor really meld into the chicken. Once it’s served, add as much cheese and tortilla strips as you’d like.

Seriously SUPER easy right? It’s really tasty too. I prefer the medium enchilada sauce, but it’s really tasty mild too.

You also could make this vegetarian/vegan, by switching the chicken broth with veggie stock and adding chunks of tofu instead of chicken. Cooking time would definitely not be as long, but I would still leave it in for at least 3 hours for the tofu to really absorb that flavor.

Hope you enjoy!

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6 thoughts on “CrockPot Chicken Enchilada Soup

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