Soup season is my favorite! Who’s with me? Soup is such a comfort food during fall and winter. I can literally eat soup every day and be perfectly happy. It’s also just what I need if I’m feeling a little sick.
This recipe is done in a slow cooker which makes my life so much easier during the week. I love to throw everything in the slow cooker in the morning and smell all the deliciousness when I walk in the door after work. I prep the ingredients on Sunday when I do my meal prep and throw everything in resealable bags. I put my veggies in one bag, my chicken in another bag, and if I prep the sauce in advance, I put it in a large container. Sometimes, I just make the sauce right when I put everything in the slow cooker. It comes together in a snap anyways.
Enchilada soup is so good, and I finally tried doing this in the slow cooker and it is fantastic! This makes a big batch and I love being able to have this a few times during the week, especially now that it is finally cooling down. I like mine to have a little spice, so I add cayenne to my sauce, but you can always cut that out. Also, some people might like this a little creamier, if that’s you, add an extra can of coconut milk after you the soup is cooked.
I use my own taco seasoning because I like to make sure there isn’t any weird ingredients or fillers in my spice mix. I have the recipe at the bottom of this post. It makes a big batch which I store in a large spice shaker container (one of my old Costco size spice containers.)
Happy soup cooking – and eating! Enjoy!
2 pounds boneless, skinless chicken breasts or thighs
8 C chopped veggies, here’s what I used:
½ onion, chopped
2 zucchinis, chopped
1 red bell pepper, chopped
2 carrots, chopped
2 poblano peppers, chopped
1 t salt
1 14.5 ounce can crushed fire roasted tomatoes
4 C chicken stock
½ C taco seasoning (see recipe below)
3 T New Mexico chili powder
1 can full fat coconut milk
Green onion, chopped
In blender, add crushed tomatoes, chicken stock, taco seasoning, chili powder and coconut milk. Blend until smooth.
In slow cooker, add chicken, veggies and “enchilada sauce.”
Cook on low for 7 hours
Shred chicken with 2 forks
If you want your soup thicker, in a small bowl add 2 T arrowroot flour and 1 T water and stir to combine. Add mixture to soup and stir. Cook for another 10 minutes.
Add extra salt depending on your taste.
Serve with cilantro, green onions and avocado.
¼ C + 1T sweet paprika
¼ C smoked paprika
3 T granulated onion
3 T granulated garlic
3 T ancho(pasilla) chili powder
2 T Mexican oregano
2 T pepper
1 ½ T cumin
1 ½ T coriander
1 T cayenne pepper
1 T salt
In bowl or large mason jar, add all ingredients and stir to combine. Store in Ziploc bag, spice container, or mason jar.
Whole30 Certified Coach Kimberly Smith is a passionate California-based home chef, recipe creator, meal prepper, and food blogger. Cooking and entertaining is what she enjoys doing when she is not working and traveling. After many years of digestive issues, Kimberly found Whole30. This was the tool she needed to understand what foods were impacting her health. She found that infamous “tiger blood” on her first round of Whole30 and works hard to maintain that feeling in her food freedom. Her goal is to maintain a healthy balance in her everyday life and knowing when a Whole30 reset is needed. For more inspiration, follow her on Instagram @foodfamilywine and check out her blog at www.foodfamilywine.com.