Crockpot Chicken Enchilada Soup

I love chicken enchiladas and I love soup! This recipe is the best of both worlds. A friend of mine recently sent me this recipe and I’ve been dying to try it. BTW, it’s a Paleo recipe if you are interested. I was mainly interested because it sounded delicious! I love nothing more than cooking in the crockpot. It’s the best feeling (and smell) to come home from work and finding your dinner already cooked and ready to eat. Crockpots make me happy. I’m easy to please. Cupcakes and Crockpots make me happy.  If they don’t already make you happy, cooking this soup in your crockpot will make you happy. My husband absolutely loved this soup. He went back for a hearty second bowl. It makes me happy when he loves a recipe that much. This is a keeper. I’ll be making this again very soon. Here’s how to bring a smile to your family’s face too:

 

Ingredients:

1 1/2 lbs. boneless skinless chicken breasts

1 medium yellow onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1 15-oz. can diced tomatoes
1 can Rotelle tomatoes
3 cups chicken stock
1 tbsp chili powder
1 tbsp cumin
1 tsp dried oregano
1/2 tsp paprika
1 teaspoon salt
½ teaspoon pepper
2 tbsp fresh cilantro, chopped (garnish)

Directions:

Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.

 

Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. 

Taste and add salt and pepper to your liking. I added a little bit more of each. Garnish with cilantro and serve.

 

Look how hearty this soup is! It looks more like a stew than soup. That is a lot of chicken in one bowl. I didn’t have fresh cilantro on hand so I garnished with dried. I’ll have fresh next time I make it though.