Crockpot Chicken Enchilada Soup

It’s been so unbelievably cold here. It’s crazy! Since it’s still dark when I leave for work and it slowly fades to a dark sky shortly after I get home, a warm and hearty crockpot meal is right up my alley!

Need more convincing? 1. You most likely have the ingredients on hand. 2. It feeds the entire family! 3. It is so dang easy! 


  • 2 large tomatoes, cut and cubed
  • 1 large bell pepper, cut and cubed
  • 2 pounds boneless, skinless chicken breast
  • 2 cans of cannellini (white kidney) beans
  • 1 quart chicken stock
  • 1 tablespoon cumin
  • 4 teaspoons garlic powder
  • 2 teaspoons ancho chili powder
  • 1½ teaspoons coriander
  • ⅛ teaspoon allspice
  • 1 teaspoon salt
  • ¼ teaspoon chipotle
  • ⅛ teaspoon cinnamon

Toppings: (all optional)

  • Plain greek yogurt
  • cilantro
  • shredded mild cheddar cheese
  • avocado

What to do:

Combine all ingredients in the crcokpot and cook on high for 4-5 hours. Once it is cooked, shred the chicken (while still in the crockpot) and serve with toppings if desired! 🙂