Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.
Is it just me, or does a long weekend make anyone else feel more tired? I feel like I spend the entire time trying to get more done, rather than taking it easy. I did have a super fun Saturday night, however. It included maple whiskey and cards against humanity. Obviously my kind of evening. 😉
I spend a lot of the weekend trying to meal plan/prep for the week, and grocery shopping. Ummm, grocery shopping takes me like 2 hours. It starts off like this wonderful, fun experience, then I realize I still have 3 more stores to go to in order to get all my favorite specialty items, and I am totally over the whole experience since I just slowly made my way through Sprouts for the last hour and a half.
Reason # 984058085 that I am in total, unconditional love with my crockpot. I can toss some ingredients in when I’m getting ready in the morning with little-no prep, and I come home to bold, delicious and flavorful chicken enchilada soup. The chicken comes out perfect every time–by the time you remove it to shred it, it is practically falling apart on it’s own.
This soup is so simple and easy, and it also provides that warm fall and winter comfort we all crave this time of year. Mexican food is kind of my go-to. It’s always full of flavor, and it never disappoints, and this soup is no exception!
Warm, bold, and flavorful enchilada soup made easily 100% in your crockpot. All the flavors you love about decadent chicken enchiladas in a simple, easy and healthy crockpot soup.
Ingredients
- 2 large chicken breasts
- 32 oz enchilada sauce (make sure it's gf if necessary)
- 2 orange or red bell peppers, chopped
- 1 sweet onion, chopped
- 16 oz black beans, drained and rinsed
- 2 cloves garlic, finely minced
- 1 jalapeno, seeded and finely chopped (ribs are optional and will lead to a spicier soup)
- 1/2 tbsp cumin
- Plain Greek yogurt
- Fresh cilantro
- Freshly shredded cheddar cheese
- Chopped green onions
Instructions
- Place chicken, enchilada sauce, veggies, beans and seasonings into your crockpot. Be sure liquid is covering your chicken. If chicken is revealed, add more sauce. Cook on low for 5 hours.
- Remove chicken and shred. Return to crockpot and stir back into soup. Serve topped with Greek yogurt, cilantro, green onions and shredded cheese. Leftovers may be stored in the refrigerator in an airtight container for up to one week.
Adding this to the list of reasons why I finally need to get around to buying a crockpot. Oooomigosh — delicious <3
Doooooo it! You will use it all the time, promise.
Loving these easy crockpot recieps!!
Thanks Emily! I haven’t even put mine away since fall began. Love the option to be totally lazy. 😉
Maple whiskey + CAH = AMAZING. Next time you have maple whiskey, try mixing in some root beer – SO GOOD!
Ummm, YUM! I put it in diet gingerale because I usually love whiskey and ginger, but with the maple, root beer would have been a way better choice! Move to AZ and play games and drink whiskey with me? Or just come visit and do those things! 🙂
This soup is just amazing and I want it for dinner yesterday! Yum.
Hehe thanks friend!
love crockpot soups! so easy!
Mike and I will have to try this! We need to get better about using our crockpot!
Once you start, you will be totally hooked!
This Crockpot Chicken Enchilada Soup is definitely my kind of comfort food. I love how easy it is. Thanks for sharing. 🙂
Thanks Amy–hope you enjoy!
I love crockpot recipes and Mexican- yum and thanks! I even have multiple slow cookers- aren’t they the best for easy meals?
Multiple slow cookers?? So smart! I totally overflowed mine the other day!
Came for the soup; stayed for the chat. OMG, you shop like I do. I read labels if it’s not fresh food, takes me forever. I explore the new products along with the new ingredients I’m getting for an unfamiliar recipe.. Delicious, easy recipe. I added warm tortillas to the sides – to tear into each bowl, after all, enchiladas are wrapped in them.. A bowl of sliced black olives and some shredded raw green cabbage sent your soup from the beach to the moon
Thank you so much!! This comment absolutely made my day! I’m so glad I’m not the only weirdo at the grocery store 😉 and very happy to hear you enjoyed the soup!!
I would like to download this,it looks really good!
Love crockpot recipes!
your sauce looks green. Are you using green enchilada sauce or red? And about how many servings does this make. I want to make it for my family of 6. Looks yummy!
I used my homemade green chile enchilada sauce as linked in the recipe. You are free to use either–whatever you like! As the recipe states, this yields 6-8 servings. Enjoy!! 🙂
how big of a crockpot do you need for this recipe? I have a 2 QT and I wanted to make sure it wouldn’t overflow… thanks! 🙂
Mine is 6 quarts–I would definitely recommend halving the recipe!
Do I add water also? It seems just enchilada sauce would be more like chili
I don’t, but if it’s too thick for you, feel free!
I’ve had great luck with this calculator. Enjoy!!