Chicken Enchilada Soup

Soup is such a comfort food during fall and winter.  I can eat soup every day and be perfectly happy.  This recipe is done in a slow cooker which makes my life so much easier during the week.  I love to throw everything in the slow cooker in the morning and smell all of the deliciousness when I walk in the door after work.  I prep the veggies on Sunday when I do my meal prep and throw everything in resealable bags.

Enchilada soup is so good, and I finally tried doing this in the slow cooker. It is fantastic!  This makes a big batch and I love being able to have this a few times during the week, especially now that it is finally cooling down.

I use my own taco seasoning because I like to make sure there isn’t any weird ingredients or fillers in my spice mix. I have the recipe at the bottom of this post.  It makes a big batch which I store in a large spice shaker container (one of my old Costco size spice containers).

Slow Cooker Enchilada Soup

Ingredients:
2 pounds boneless, skinless chicken breasts or thighs
8 C chopped veggies, here’s what I used:
½ onion, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 poblano peppers, chopped
1 t salt

“enchilada sauce”
1 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (use your favorite, or use the recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk

Toppers:
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 avocados, cubed

Directions:
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies, salt, and “enchilada sauce”.
Cook on low for 7 hours.

Shred chicken with 2 forks.

To thicken the soup, add 2 T arrowroot flour and 1 T water to a small bowl, stir to combine.  Then add the mixture to the soup and stir. Cook for another 10 minutes.

Taste and add salt, if needed.

Top with cilantro, green onions and avocado.

Taco Seasoning

Ingredients:
¼ C + 1T sweet paprika
¼ C smoked paprika
3 T granulated onion
3 T granulated garlic
3 T ancho chili powder
2 T Mexican oregano
2 T pepper
1 ½ T cumin
1 ½ T coriander
1 T cayenne pepper
1 T salt

Directions:
In bowl or large mason jar, add all ingredients and stir to combine. Store in a resealable bag, spice container, or mason jar.

Whole30, Paleo, Keto, Gluten Free, Dairy Free