Monday, November 26, 2012

slow cooker enchilada soup

happy monday, loves! how was your thanksgiving? ours was just divine - relaxation, good family and friends, multiple food comas. all it should be.

after a marathon of cooking, how about an easy, healthy, one-pot meal tonight? this enchilada soup takes all of a couple minutes to prepare and will just warm you up and make you happy.

slow cooker enchilada soup
serves 6

you'll need:
1 lb. chicken breast
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 7 oz. can chipotle sauce (you'll find it right next to the chipotle peppers in adobo sauce in the latin foods section of the grocery store... i use this one.)
1 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes
2 cups frozen corn
1 tsp. cumin
1/2 tsp. dried oregano

place all ingredients in your slow cooker and mix very well so that everything is seasoned. cook on low heat for 4-6 hours. once cooked, remove chicken, shred, then return to the pot.

ladle into bowls and garnish with whatever you like - i kept it simple with tortilla chips and cheddar cheese, but sour cream and avocado would be fantastic to add, too!

hope you enjoy this awesome soup as much as we did! xx


  1. This sounds really good as a nice change-up to all the turkey I've been eating. I think I totally O.D'd on turkey this year haha

  2. Marie, I love the sound of this - especially after the turkey overload - and I'm also a big fan of the chipotle salsa. There's no risk of getting more pepper than you can handle in a bite!

    1. Thanks, Amy! I also love the chipotle salsa - I only started using it recently and now it's a permanent staple in my pantry!

  3. Chicken soup must be in the air. Yours look so good. I love all the flavours that are going on there. Seriously bookmarked.

    1. since you've said you love mexican food, i think you'd love this soup! :)

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