Crockpot Chicken Enchilada Soup {Absolutely delicious + so SIMPLE! This soup is …


Crockpot Chicken Enchilada Soup
{Absolutely delicious + so SIMPLE! This soup is PERFECT for busy, cold weeknights! Throw it together in the morning, and come home to warm, tasty soup.- no fuss!} ⛄
makes 5-6 servings
1.5 pound boneless skinless chicken breasts
2 cups bone broth, or organic chicken stock
1.5 cups enchilada sauce
14oz. black, or pinto beans rinsed and drained
14oz. black eyes peas beans, rinsed and drained
14-ounce jar of organic tomato sauce
2 cups organic corn (I used frozen)
2 green bell peppers, diced
2 jalapenos, sliced and seeded
2-3 cloves fresh garlic, minced
1 small red onion, diced
1 Tbsp ground cumin
1 tsp sea salt, or to your taste

optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sliced green onion

Add all ingredients to a large crockpot, and stir gently to combine. Cook for 4-5 hours on High or 8-10 hours on low, until the chicken is
cooked through and shreds easily. Use two forks to shred the chicken.
Serve warm, with toppings of choice.
You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months.




My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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