Food Prep Friday: Chicken Enchilada Crockpot Soup

I love how easy this recipe is to make (Thanks Deb!). Most of the prep work was opening a few cans. The rest was easy to quickly chop and assemble. The variations of the toppings make this soup something for everyone in your family. Here are some great ideas for garnishes: scallions, chopped cilantro, cheddar cheese, jalepenos, avocado slices, black bean dip, or salsa. Check out this classic video from “Cooking With The Carlson’s” – recipe card below.


Food Prep Friday: Chicken Enchilada Crockpot Soup
Author: Coach Nancy
Serves: 6 servings
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 8 ounce can of tomato sauce
  • 1 – 2 teaspoons of Chipotle chili in adobo sauce (you can add more if you like the heat)
  • ¼ cup cilantro, chopped
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 14.5 ounce can of petite diced tomatoes
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • 3 skinless chicken breast
  1. Sauté onion in a pan over medium heat until translucent and browned.
  2. Add the remaining ingredients, except the garnish, to a crock pot in the order listed.
  3. Cover and cook on low for 6 hours. Using two forks, shred the chicken, taste, and adjust the seasonings to preference.
  4. Serve in bowls and top with your favorite garnish.


About the author

Coach Dean

Former Fat Boy Turned Health and Fitness Junkie. Award Winning Fitness Business Owner and Trainer. World Class Nutrition Coach. Truth Teller. Scholar. Opinionated. Humble and Willing To Tell You About It. Tell Dean He Is Full Of It On Any Of His Social Media Profiles. He Will Probably Agree.

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