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 a 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
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 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (see recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk
1 bunch cilantro, chopped
1 bunch green onion, chopped
2 avocados, cubed
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies and “enchilada sauce”.
Cook on low for 7 hours
Shred chicken with 2 forks and top with cilantro, green onions and avocado
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
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