Crockpot Creamy Chicken Enchilada Soup

This crockpot creamy chicken enchilada soup is extremely easy to make thanks to our trusty friend, the crockpot.

Ingredients:

– Olive oil – Onion – Red bell pepper – Garlic – Chicken broth

In a medium non-stick skillet, heat the oil over medium heat. Or, if your crockpot has a sauté function, add the oil directly to the pot.

Add the onion, red pepper, and garlic, stirring until soft, about 3-4 minutes. Then, transfer them to the slow cooker if they are not already there.

Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, and chipotles in adobe sauce. Stir to combine.

Add the white beans and chicken breasts, making sure they are fully covered with the liquid.

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Remove the cooked chicken breasts and shred chicken with two forks.

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