Eating healthy is important, but sometimes it’s easy to get in a rut eating the same meals over and over again. Looking for a new recipe that’s short on time but heavy on flavor? We’ve got you covered with this recipe for chicken enchilada soup. Our CrossFit 405 recipe will surely be a hot this winter. Enjoy!

CrossFit 405 Recipe: Slow Cooker Chicken Enchilada Soup


Servings 6-8


  • 2 pounds boneless skinless chicken breasts
  • 4 cups chicken broth
  • 14.5 ounce can diced tomatoes
  • 15 ounce can black beans, drained
  • 15.25 ounce can corn, drained
  • 10 ounce can enchilada sauce
  • red onion, diced
  • yellow squash, chopped
  • Green bell pepper, seeded and diced
  • 4 ounce can diced green chili pepper
  • 2 bay leaves
  • 4 garlic cloves, minced (approximately two teaspoons)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup chopped fresh cilantro

Place all of the ingredients into the slow cooker (other than the cilantro), and stir to combine. Cook on low heat for 7-8 hours (can also cook on high heat for 4 hours). Once the soup is done, remove the chicken from the slow cooker and shred with a fork. Add the shredded chicken back to the slow cooker along with the cilantro and stir until combined. Serve with your favorite toppings (ex: avocado, cheese, green onions or tortilla strips).

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