This is a favourite I found a long time ago…but of course I’ve since made a few modifications. Note: I’ve yet to find an Enchilada Sauce that is SUPER clean…but there’s only 1 can in a giant batch and this soup is delicious…balance right?! (ps. If you know of a cleaner Enchilada Sauce you recommend…post in the comments!)

  • 1 pound of frozen chicken (in whole breasts)
  • 1 can of diced tomatoes
  • 1 can of enchilada sauce (search for one with the fewest unrecognizable ingredients)
  • 1 onion, chopped
  • 1 can (small) of chopped green chilis
  • 2 cloves of garlic, minced
  • 1 tetra pack of chicken broth
  • 1t cumin
  • 1t salt (or less – mind your salt!)
  • 1/4 t pepper
  • 1 can of corn (drained) – equivalent of frozen corn also works
  • 1 can of black beans (drained & rinsed – helps decrease salt)

Throw ALL ingredients into your crock pot (yes, even the frozen chicken breasts). Cover and cook on LOW for 6-8 hours OR high (aka forgot to turn it on) for 3-4 hours. Right before the end of the cooking time, with two forks in hand pull out the chicken breasts and shred them and then put the shredded chicken back in. I garnish with a crumble of feta or avocado and a few tortilla chips if you have them (yum).