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Crockpot Chicken Enchilada Soup Recipe

Ingredients

  • 1.5 pound boneless skinless chicken breasts
  • 2 cups bone broth or organic chicken stock
  • 1.5 cups enchilada sauce
  • 14 oz. black or pinto beans rinsed and drained
  • 14 oz. black eyes peas beans rinsed and drained
  • 14- ounce jar of organic tomato sauce
  • 2 cups organic corn I used frozen
  • 2 green bell peppers diced
  • 2 jalapenos sliced and seeded
  • 2-3 cloves fresh garlic minced
  • 1 small red onion diced
  • 1 Tbsp ground cumin
  • 1 tsp sea salt or to your taste

Optional garnishes:

  • chopped fresh cilantro
  • diced avocado
  • diced red onion
  • shredded cheese
  • sliced green onion

Instructions

  • Add all ingredients to a large crockpot, and stir gently to combine.
  • Cook for 4-5 hours on High or 8-10 hours on low, until the chicken is cooked through and shreds easily.
  • Use two forks to shred the chicken.
  • Serve warm, with toppings of choice.
  • You can refrigerate in air tight containers for up to 4 days or freeze for up to 2 months.