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!
Ingredients:
- 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! 🙂
Sarah
January 3, 2018 @ 11:06 am
This looks absolutely delicious!
Hope you stay warm this week with all the cold weather!
Stephanie Spring
January 4, 2018 @ 4:16 pm
Thanks Sarah! A lot of cozy blankets always helps! 😉
Maddie Butterfield
January 4, 2018 @ 10:10 am
Making this tonight!! When I saw your instagram post I couldn’t resist- it just looks so delicious!
Stephanie Spring
January 4, 2018 @ 4:16 pm
So fun! I love having something cooking all day. 🙂