Spoonfuls of Comfort! Crockpot Chicken Enchilada Soup Recipe!

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is more affordable and saves prep time.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Spray the crockpot with non-stick cooking spray.

Place chicken breasts in the crockpot.

Open and drain two cans of black beans, then add them to the crockpot over the chicken.

Dice bell peppers and add them to the crockpot.

Dice onion and add it to the crockpot.

Add drained green chilies to the crockpot.

Layer green enchilada sauce over the ingredients in the crockpot.

Layer crushed tomatoes over the ingredients in the crockpot.

Melt a stick of butter in a saucepan over medium to medium-high heat.

Once melted, whisk in flour to eliminate lumps and cook for about a minute.

Add chili powder, cumin, and salt to the butter and flour mixture, continuing to whisk.

Gradually add chicken stock while whisking to keep the mixture smooth and silky.

Once combined, add shredded cheddar cheese to the sauce and stir until melted.

Pour the cheese sauce over the ingredients in the crockpot.

Cover the crockpot and set it to low for 8 to 10 hours or high for 6 hours.

After cooking, shred the chicken and return it to the soup.

Serve the soup, optionally topping it with cheese or chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens