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
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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