Chicken Enchilada Soup

Many moons ago I was asked to count my macros as part of a fitness challenge. I was so f’in confused on the whole process. You want me to math? Measure? Weigh my food and portion control?

Since the challenge was only 6 weeks I gave it a go. I dove in hard actually. I purchased an electric food scale, spent my Sundays meal prepping and in the end I lost 15 lbs. I was so proud of myself! I was also miserable. Not only did I count my macros, but I kept my dairy free, grain free, gluten free/ everything free lifestyle. I’m not saying that was a bad choice but perhaps a little too much to balance right out the gate.

I was a little hesitant to count macros again because it was so. much. work. Like, omg the hours spent planning and prepping.

Cut to today, where I’m now counting macros again. During the holidays no less! I made a deal with myself this time. I will allow some dairy. I will allow some grains. I will allow myself a few sugar cookies and eggnog this month! I try to fit these treats in to my macros but if there’s one day that I don’t, I’m good. I will start fresh tomorrow. Removing that pressure has changed my macro experience folks.

My current macro journey has led me to this gem, my chicken enchilada soup. I am not even kidding when I tell you it took me 5 minutes to throw together. No joke, 5 minutes. Of course it took 4 hours to cook but who cares! I was out running errands and driving kids around!

I want you to make this soup and I want you to top it with your favorite things! This is technically dairy free unless you top with cheese. It’s all about compromise people!


  • 2 boneless skinless chicken breast
  • 1 cup of your favorite enchilada sauce (I use Siete red enchilada sauce)
  • 1 can crushed tomatoes and green chilis
  • 1 can black beans, drained and rinsed
  • 1 8 oz can of corn
  • 1 1/3 cup chicken bone broth
  • 1 can coconut milk (only the thick white portion)
  • 1 tsp cumin

How to prepare:

  1. Dump everything in to your crockpot except the coconut milk.
  2. Cook on low for 4 hours
  3. At about 15 minutes before the 4 hour mark, shred the chicken (I do this right inside the crockpot). Add the coconut milk and stir.
  4. At the 4 hour mark scoop the delicious soup in to your bowl and top with avocado, cheese, sour cream and tortilla strips.

It’s just…. So good you guys. Eat it. You won’t regret it!

❤️ ME

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