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easy chicken enchilada soup

Easy Chicken Enchilada Crockpot Soup

This soup is a perfect fall weeknight dinner. It is a crowd pleaser!

Course Main Course
Keyword gluten free, soups
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes
Servings 8
Calories 1059 kcal
Author Val Curtis

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 jalapeƱos 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

  1. Place all ingredients, up to and including the tomato paste, into the crockpot. Gently mix together. 

  2. Turn on High setting and walk away...for at least 4 1/2 hours - or on low for 8. 

  3. At the end of cook time, use an immersion mixer 4-5 times quickly in the pot. 

  4. Add pepper jack cheese and stir until melted.

  5. Sprinkle in masa little by little while gently mixing with a wooden spoon. 

  6. Top with your garnishes of choice and serve hot.