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

Ingredients

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

Jalapenos

Shredded cheese

Sour cream

Tortilla chips

Directions

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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