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Im so excited to share one of my favorite warm weather crock pot recipes with you!

I came across this recipe on Pinterest a while back and over the years, Ive modified it a bit. You can add your favorite ingredients, especially where toppings are concerned! This recipe is like many soupsthe longer it sits, the better it tastes!

I love that this soup is a staple in our mostly gluten-free arsenal of dinners we regularly have on repeat in the fall and winter months here in Phoenix (i.e., December though January lol!) On top of that, its really a dump-it-and-forget-it recipe which this busy mama + business owner loveees!

I will say, though, this soup is just isnt the same without tortilla chips! ;) Enjoy, friend!

Easy crock pot enchilada soup


2 large, boneless skinless chicken breasts, thawed or frozen

2 cans beans, drained (use any variety you like; we use black and pinto!)

2 cans diced tomatoes, juices included

1 can Rotel (use mild if you dont like spicy)

1 can corn, drained

1 can diced green chilies (use mild if you dont like spicy)

1 can red enchilada sauce

1 can chicken broth

1 packet enchilada seasoning

Optional toppings


Shredded cheese

Sour cream

Tortilla chips


Dump and mix all ingredients except chicken into crockpot. Bury chicken in mix and cook on HIGH for 4 hours or LOW for 8 hours. Shred chicken when done and serve with toppings!

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