Easy Chicken Enchilada Crockpot Soup
Yes, it is still August, but I knew it was time to start thinking about my favorite soup recipes when I saw I was heading back to work next week and school is right around the bend. This Chicken Enchilada Crockpot Soup is so simple and it did get “repeater” status from the family. Spend 10 minutes in the morning and come home to a house that smells delicious.
This is perfect for those of you who meal plan. Add the ingredient to your shopping list and then just toss everything into the crockpot or your Instapot in the morning for a hearty and delicious soup that your family and friends will love.
I had this posted on an old site of mine and a friend mentioned that she used to make it all of the time and could no longer find it. Well, here you go!
Chicken Enchilada Crockpot Soup How To Video
Easy Chicken Enchilada Crockpot Soup
This soup is a perfect fall weeknight dinner. It is a crowd pleaser!
Ingredients
Into the CrockPot
- 4 cups of organic chicken stock
- 2 boneless skinless organic chicken breasts
- 28 oz. can of organic diced tomatoes*
- 3 tsp. cumin
- 3 tsp. chili powder
- 1 tsp. cayenne
- 4 jalapeños seeded and minced
- 6 cloves of garlic minced
- 1 large onion diced
- 2 cups of frozen organic corn
- 1- 15 oz. can of organic black beans rinsed and drained
- 1/4 cup tomato paste
Add after cooked
- 1/2 cup corn masa
- 8 oz. shredded pepper jack cheese
Garnish
- Cotija
- Sour Cream
- Cilantro
Instructions
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Place all ingredients, up to and including the tomato paste, into the crockpot. Gently mix together.
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Turn on High setting and walk away...for at least 4 1/2 hours - or on low for 8.
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At the end of cook time, use an immersion mixer 4-5 times quickly in the pot.
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Add pepper jack cheese and stir until melted.
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Sprinkle in masa little by little while gently mixing with a wooden spoon.
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Top with your garnishes of choice and serve hot.
Here is another one of our favorites:
