Crock pot Chicken Enchilada Soup

I love my crock pot! I hadn’t used it in a while, but I wanted to add a soup to the Test Lab page today and I didn’t have a lot of time to test a new recipe. The only solution for that was to use my crock pot. Of the many Mexican soups I came across on my search, this recipe stood out because of it’s simplicity. I did tweak it a little (see my “What I’ve learned notes). It was a winner in my household for sure and I am betting that it will be a winner in many more households once you guys try it!

Ingredients (for 6-8 servings)

  • 2 lbs boneless skinless chicken breast or thighs (I used breasts since my family likes them better and they worked great, but thighs will add great flavor too)
  • 2 10 oz cans of petite diced tomatoes & green chilies, pureed in a blender. You will use 2 cups of this.
  • 1/2 cup chopped onion
  • 1/4 cup butter
  • 3 tablespoons taco seasoning
  • 5 cups chicken broth
  • 3/4 cup sour cream
  • Salt and freshly ground pepper to taste (I didn’t have to add any)


  1. Place the chicken, pureed tomatoes, onion, butter and taco seasoning in your crock pot. Cover with the broth.
  2. Place the lid on and set to low for 6-8 hours or high for 3-4 hours. (mine was on low and after 6 hours the chicken was perfectly cooked for shredding).
  3. After cooking is complete, remove the chicken, shred with 2 forks and place back into the pot.
  4. Take 1 cup of broth from the crock pot, put it in a bowl, and whisk with the 3/4 cup of sour cream till combined and creamy. Put this mixture back in to the crock pot.
  5. Taste your soup and adjust the seasonings to taste (add salt and or pepper).
  6. Serve plain (my 7 year old son liked it like this), or like I did it, with extra sour cream, chopped avocado, shredded cheddar cheese and green onion.

What I’ve learned…

  • I should use my crock pot more often!
  • I tweaked the original recipe because I did not have all the ingredients in my pantry. The original recipe used 2 cups of pureed tomatoes (canned) and 2 diced jalapenos. I didn’t have jalapenos, but I did have 2 small cans of petite diced tomatoes with green chilies. I figured trying to swap was easier than to add an extra trip to the grocery store and it turns out that I was right. Lesson learned; never be afraid to follow your gut when cooking and try a swap.

Source for the original recipe:

Stats (for about 1 cup per serving, excluding toppings)

Calories: 310

Fat: 16.4 g

Carbohydrates: 5.9 g

Fiber: 1 g

Net carbs: 4 g

Protein: 29.3 g

Published by Annika

Keto food enthusiast and fitness professional trying to educate and inspire people to take care of their body and mind through great tasting food and various ways of self care. In the process, I would also LOVE it if I could help ease the stress of dinner time in families by providing healthy and tasty ideas that will be a hit for the whole family.

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