I’m in serious love with my slow cooker. I plop some ingredients in her in the morning, then by dinner time, when we are all famished, a yummy meal is ready to rock and roll!
I’ve made different chicken enchilada soups over the years, but I just tried this one and it’s my favorite! Really simple to put together, healthy, filling ingredients and great for a cool fall or winter night. Mine took about 6.5 hours on low, but my crockpot runs hot, so you’ll have to play around with the time. You want the chicken fully cooked so it easily shreds.
I topped this with a 1/2 avocado, sprinkle of Mexi cheese, and a dollop of plain Greek yogurt. This legit tastes like a chicken enchilada, and freezes like a dream! Make a double batch and freeze half! YUM!