Simple Crockpot Chicken Enchilada Soup

Simple Crockpot Chicken Enchilada Soup

Fall is nearly upon us, and as the weather starts to cool, nothing warms us better than a nice bowl of soup. One of my favorite go to soups is chicken enchilada soup. The ingredients are simple, it is low carb, and the dish so flavorful and filling. 

Besides being delicious, one of the other great thing about this soup is that it reheats so well. This soup is perfect for leftovers, or take for lunch throughout the week. Just change up your toppings for new twist of flavor, and voila, and perfect fall lunch.

Please know that while this recipe is meant for the crockpot, with some simple changes it is also a quick stove top meal. For a weekday meal you want to get all of your ingredients in your crockpot before heading out for the day. But if you find yourself without time in the morning to prepare, no worries, you can do it when you get home. Just pan cook the chicken breasts and shred once cooled. In same skillet add back the chicken, onions, garlic, cumin, cream of chicken, enchilada sauce, and chicken broth. Let simmer for 25-30 minutes. You will still have a yummy soup for dinner.

Ingredients:

  • 3 Boneless, Skinless, Chicken Breasts
  • 28oz Red Enchilada Sauce, Mild Or Medium Based On Your Heat Preference
  • 2 cups Low Sodium Chicken Broth
  • 1 12 oz. Cream of Chicken, Gluten Free (I use Pacific brand)
  • 1/2 cup Diced Onions
  • 1 tbsp. Cumin
  • 3 Large Garlic Cloves. Minced 
  • Cheddar Cheese, Shredded
  • Tortillas Strips, Or Thin Tortilla Chips
  • Avocado (optional)

Directions:

Set your slower cooker to low and spray with cooking spray. Add uncooked chicken breasts, enchilada sauce, cream of chicken, chicken broth, onions, garlic, and cumin. Allow soup to cook all day, at least 8 hours. When ready to serve use fork to shred any meat in crockpot that has not separated.  Ladle into a bowl, and top soup with cheddar cheese and tortilla strips.

I hope you find this soup as simple and as delicious as I do. You can change up the heat of the enchilada sauce, and choose the "hot" version, or go from red sauce to green sauce. Simple changes can make big differences in taste, and offer up great varieties in your cooking. Enjoy!

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