Chicken Enchilada Soup {Crock-Pot/Slow-Cooker} {Gluten Free}

I've been on a bit of a soup kick lately.  The past 6 nights I've made 4 different soups; we had Broccoli Cheese Soup, Black Bean Soup, Parmesan Basil Tomato Soup, and this Crock-Pot Chicken Enchilada Soup.  

I may have overdosed my family on soup for awhile, but I had to take advantage the 60 and 70 degree weather we are finally seeing here in Arizona.  It's not every day we get to put a jacket on and enjoy some briskness in the air.   

Alright, time to talk about this crock-pot/slow-cooker Chicken Enchilada Soup.  It's so yummy, healthy, and super easy to make.  This soup is perfect for a busy weeknight meal; I threw all of the ingredients in the crock-pot before work, and came home to deliciousness.  

Can I just say I LOVE walking into the house to the smell of food cooking in the crock-pot?  It pretty much calms my soul b/c I don't have to stress about dinner, and it energizes me at the same time b/c I can love on the kiddos and get so much more done with the crock-pot doing all of the work for dinner.  

Basically, this Crock-Pot Chicken Enchilada Soup  is the best!  I'm a big fan. 

Chicken Enchilada Soup {Crock-Pot}
Recipe: Alohamora slightly adapted from The Skinnytaste Cookbook
Active Time: 12 minutes
Inactive Time: 4-10 hours
Servings: 6-8

Ingredients: 
1/2 c. onion, diced
3 cloves garlic, minced
3 c. chicken broth *
1 (8oz) can tomato sauce
1 chipotle chile pepper in adobo sauce, diced
1/2 tsp dried cilantro (you can use fresh or more dried cilantro if you love it)
1 (15oz) can black beans, rinsed and drained
1 (14.5oz) can diced tomatoes
1/2 (16oz) bag (about 1 cup) of frozen roasted corn kernels (regular corn kernels works too)
1 tsp cumin, ground
1/2 tsp dried oregano
1 lb or 2 chicken breasts (can be frozen)

Optional Toppings: 
shredded cheddar cheese, chopped green onions, chopped fresh cilantro, sliced avocado and/or plain Greek yogurt

*Read label to be sure it is GF (gluten free)

Directions:  

1. Add all of the soup ingredients (not toppings) to the crock-pot in the order listed.
2. Cover and cook the soup on low for 4-10 hours.  If you only have 4 hours and the chicken is frozen you should cook the soup on high.  
3. Using 2 forks shred the chicken breasts and stir everything together. 
4. Serve the soup straight from the crock-pot and enjoy with the toppings of your choice. Easily a dairy free dinner as long as you don't add cheese or Greek yogurt on top.  
5. Enjoy! 
6. Store leftovers in a covered dish in the refrigerator.  

Happy Healthy Slow-Cooker/Crock-Pot Chicken Enchilada Soup eating!