Crock-Pot Enchilada Soup
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 5 hours 20 mins
- Total Time: 5 hours 25 mins
- Yield: About 10 servings 1x
- 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…
- Dump the chicken stock and enchilada sauce into a Crock Pot
- Whisk in 1 teaspoon of cumin
- Season your chicken breasts with 1/4 teaspoon of taco seasoning per side (1/2 teaspoon per chicken breast)
- Add your chicken into the Crock Pot with the chicken stock mixture
- Turn the Crock Pot on low and put on the lid
- Cook for 5 hours
- Once the soup has been cooking for five hours, remove the chicken breasts and set aside
- In a bowl, combine 1/2 cup Masa Harina and 1/2 cup water. Stir together until it has formed a thick paste
- Add the Masa Harina to the soup in the Crock Pot and whisk until the soup has formed a uniform consistency
- This might take a minute or two, but just keep whisking until you don’t see any flour
- Place the lid back on the Crock Pot, turn it up to high, and cook for another 20 minutes
- Meanwhile, shred your chicken breasts using two forks
- Once the 20 minutes is up, add in two cups of shredded cheddar cheese and whisk until the cheese is melted
- Add the shredded chicken back in and you are ready to serve!
- Top each bowl with a small dollop of Greek yogurt and some tortilla chips
- You can add any other toppings that you would like as well