Life Love Larson: Crockpot Chicken Enchilada Soup


Friday, August 30, 2013

Crockpot Chicken Enchilada Soup

So sorry to have been MIA again this week!  Creating, decorating, and blogging have taken a backseat to practices, paperwork, PTO meetings, trying to get back in a gym routine, soaking up our last pool days, and trying to get our schedules organized around here!  Kate starts preschool next week, so I hope to have a little more time to get back to blogging!
Drew has soccer and football practice each week, right at dinner time, so I decided to bust out the crockpot this week.  Every time I use it I question why I don’t use it more!  I am hoping to try a bunch of new crockpot recipes on these practice days. 
I found a recipe on Pinterest for Chicken Enchilada Soup and thought it sounded easy and delicious.  Soup seems like an odd choice when it’s 100 degrees outside, but let’s be honest, Mexican is good any time of the year, at any temp!
chicken enchilada soup 1

The original recipe can be found here.  My version below is slightly adapted….
Crockpot Chicken Enchilada Soup2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce
1 can rotel (diced tomatoes and green chiles)
1/4 cup chopped cilantro (plus more for garnish)
15 oz can black beans, rinsed and drained
2 cups frozen corn
1 tsp cumin
1/2 tsp dried oregano
(2) 8 oz skinless chicken breasts
Directions:Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth and tomato sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.

To the crockpot, add drained beans, rotel, corn, cumin, and oregano and stir.  Add the chicken breasts (thawed, but raw) into crockpot, cover, and cook on high for 4 hours.  Once chicken is fully cooked, remove and shred with two forks. Add chicken back into the soup, add salt and more cumin to taste. Turn crockpot to low or warm after chicken is fully cooked.
Don’t forget the best part, the toppings!  We used green onion, cilantro, shredded cheese, tortilla chips, sour cream and lots of avocado.
chicken enchilada soup 2
Is this making anyone ready for fall?? 
P.S.  While I was assembling this soup, I decided to quickly go through my spices to see what had expired.  I was shocked when I discovered that all of these were past their “best by” date!  Don’t forget to freshen up your spices! I know I will be!
Cheers to a great, long weekend!


  1. Yummy!! Can't wait to try this recipe. Thanks so much!!

  2. This looks DELICIOUS! We love mexican food. I make a chicken enchilada soup, but it is totally different than yours. Can't wait to try your version! Thanks for linking up!