Easy and delicious: Warm up with a crockpot of chicken enchilada soup!

By JULIE BRINKLEY

Baby, it’s cold outside, so fire up that crockpot with a warm batch of chicken enchilada soup.

Your family will love you even more for it.

This particular recipe was adapted from Gimme Some Oven.

To watch a video of me preparing this recipe, click here.

WHAT’S IN IT

41 ounces (2.56 lbs.) boneless, skinless chicken breasts

2 cups fat-free, low sodium chicken broth

1 can red enchilada sauce

1 (14 ounce) can fire-roasted diced tomatoes, with juice

1 (4 ounce) can diced green chilies

1 ¾ cups Rotel

1 clove garlic, minced

1 cup green spring onion, peeled and diced

1 tsp ground cumin

½ tsp salt

6 ounces low fat cheddar cheese

HOW TO MAKE IT

Add all ingredients, except cheese, to your crockpot and cook on low for 6-8 hours or high for 3-4 hours.

Garnish with cheese.

Makes 6 servings.