Go Back
–+ servings

Chicken Enchilada Soup (crockpot)

Print Recipe
Authentic Chicken Enchilada Soup: fall soup recipes for one, fall dinner ideas for one, fall meals for one
Prep Time:15 minutes
Cook Time:4 hours

Equipment

Ingredients

  • 1 lb Boneless, Skinless Chicken Breasts
  • 1 can Red Enchilada Sauce (10 oz, look for low-carb option)
  • 1 can Diced Tomatoes (14.5 oz)
  • 1 can Diced Green Chilies (4 oz)
  • 1 Small Onion diced
  • 2 cloves Garlic minced
  • 4 cups Chicken Broth
  • 1 tsp Ground Cumin
  • 1 tsp Chili Powder
  • Salt and Pepper to taste
  • 1 cup Shredded Cheddar Cheese
  • Fresh Cilantro, Sliced Avocado, Sour Cream to garnish

Instructions

  • Place the chicken breasts at the bottom of the crockpot.
  • Add the red enchilada sauce, diced tomatoes, green chilies, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper to the crockpot.
  • Stir to combine the ingredients.
  • Cover and cook on high for 4 hours or low for 8 hours until the chicken is cooked through and tender.
  • Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
  • Stir in the shredded cheddar cheese until melted and well combined.
  • Taste and adjust seasoning if needed.
  • Serve hot, garnished with fresh cilantro, sliced avocado, and a dollop of sour cream.

Notes

See Tips above recipe card for FAQ and substitutions.

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!
Recipe from Neutral Eating: https://neutraleating.com/chicken-enchilada-soup-crockpot/


Servings: 6
Author: Neutral Eating