Crock-Pot Enchilada Soup


  • 2 32 oz boxes of chicken stock
  • 1 19 oz can red enchilada sauce
  • 1 teaspoon cumin
  • 3 chicken breasts
  • 1 1/2 teaspoons taco seasoning
  • 1/2 cup Masa Harina
  • 2 cups shredded cheddar cheese
  • Tortilla chips
  • Greek yogurt
  • Other optional toppings include cilantro, avocado, black beans, tomatoes, etc…


  1. Dump the chicken stock and enchilada sauce into a Crock Pot
  2. Whisk in 1 teaspoon of cumin
  3. Season your chicken breasts with 1/4 teaspoon of taco seasoning per side (1/2 teaspoon per chicken breast)
  4. Add your chicken into the Crock Pot with the chicken stock mixture
  5. Turn the Crock Pot on low and put on the lid
  6. Cook for 5 hours
  7. Once the soup has been cooking for five hours, remove the chicken breasts and set aside
  8. In a bowl, combine 1/2 cup Masa Harina and 1/2 cup water. Stir together until it has formed a thick paste
  9. Add the Masa Harina to the soup in the Crock Pot and whisk until the soup has formed a uniform consistency
  10. This might take a minute or two, but just keep whisking until you don’t see any flour
  11. Place the lid back on the Crock Pot, turn it up to high, and cook for another 20 minutes
  12. Meanwhile, shred your chicken breasts using two forks
  13. Once the 20 minutes is up, add in two cups of shredded cheddar cheese and whisk until the cheese is melted
  14. Add the shredded chicken back in and you are ready to serve!
  15. Top each bowl with a small dollop of Greek yogurt and some tortilla chips
  16. You can add any other toppings that you would like as well