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CROCKPOT CHICKEN ENCHILADA SOUP

Updated: Feb 16

This crockpot chicken enchilada soup is easy to make, packed with protein, fiber, and macro friendly.

I love a good crockpot recipes that requires no chopping for busy days and this recipes is exactly that. All you have to do is open cans and dump. You can use fresh or frozen chicken. I normally use frozen chicken because I always have it on hand.


INGREDIENTS

1.5 pounds chicken

1 15oz can black beans, drained

1 16oz pinto beans, drained

1 14.5oz can diced tomatoes

1 4oz can green chiles

1 10oz can red enchilada sauce

2 cups chicken stock

1 cup frozen corn

1 tsp cumin

1 tsp garlic salt/pepper


DIRECTIONS

  1. In a large crockpot stir together black beans, pinto beans, fire roasted tomatoes, corn, green chilies, enchilada sauce, chicken stock, cumin, garlic, salt, and pepper.

  2. Add chicken breast on top and push down until covered by liquid. Cook on low for 7-8 hours or high for 4-5 hours

  3. Remove chicken and shred using two forks. Add shredded chicken back to crockpot and combine well. Let cook for 5 additional minutes before serving.

  4. Serve with sour cream, cheese, greek yogurt, tortilla strips, cilantro or avocado. (not included in macros)











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