Chicken Enchilada Soup

I had some trouble deciding what to do for dinner one night. I am not one who likes to plan every little detail, and it was getting later and later. I traipsed around my kitchen, looking for some inspiration. I looked in my freezer, and saw some frozen free range chicken breasts. Of course, I always have chicken. If I didn’t have chicken, then my name wouldn’t be Jillian Johnson. Okay okay, it wasn’t until about two years ago xD

I took out the chicken and put it on the counter. What could I do with this nefarious meat? It seems like that’s all we ever eat, and eating chicken the same way over and over again gets boring. So, I opened up my pantry. To the right on the top shelf in the front, I saw a can of organic black beans. So then I thought, I can make Mexican chicken! But how?

I had been craving soup for a few days. The weather is getting warmer, so it’s odd that I was craving warm comfort food. With chicken. And black beans. Of course, then I had my epiphany. CHICKEN ENCHILADAS!

In a soup?

In a soup!

But how was I to put all of it together?


I found my crockpot, which was pretty dusty due to obvious neglect. I was going to make good, clean, organic chicken enchilada soup in my crockpot!

I should call myself the clean eating rebel. Maybe this will be my blog’s new name? xD

Anyway, here it is folks, my recipe for clean, amazing chicken enchilada soup!

Baby Serenity enjoying her soup!

Baby Serenity enjoying her soup!


1 lb free range boneless skinless chicken breasts
1 32 fl oz container Trader Joe’s organic chicken broth
1 can Trader Joes organic black beans, rinsed and drained
1 tbsp olive oil
1 yellow onion, fined diced
2 cloves garlic, minced
1 small can organic tomato paste
3 tbsp chili powder
2 tbsp cumin
1 tbsp cayenne pepper
1 tbsp chipotle chili pepper
Salt and pepper to taste
Optional toppings: Sour cream, cheddar or monterey jack cheese, lime, avocado, pico de gallo, cilantro, etc.


Cook time: 4 1/2 hours Serves: 6

1. Set crock pot to low heat. Add chicken, chicken broth, tomato paste, and seasonings. (chicken does not need to be cooked as the crock pot will do this). Let simmer for four hours, covered.
2. Saute onion and garlic in olive oil on medium low heat until onion is translucent – this should take about twenty minutes. Add directly to crock pot when done and let cook with the chicken.
3. After four hours, add black beans and let simmer another 30 minutes or so for the beans to cook while covered.
4. Serve immediately when done with any of the optional toppings, or serve it by itself.



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