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Around the holidays, I struggle to make meals for my family. We’re all so busy running to a holiday party or our kid’s school performances, so I just can’t seem to find time to make a hearty meal. I always seem to forget that I can fit in the time if I break out my slow cooker. I created this crockpot enchilada soup recipe because I wanted something warm and comforting, but still healthy this holiday season.

To make this crockpot enchilada soup, I opted to use pork loin. Usually, pork loin can be dry because it lacks the fat of other cuts of pork.  However, cooking it in a slow cooker ensures it gets nice and moist. I adapted two different pork soup recipes  to come up with this pork crockpot enchilada soup.

I adapted two different pork soup recipes (here and here) to come up with this pork crockpot enchilada soup. I’m so happy with how the recipe turned out. The soup is hearty, filling, and really healthy. It is a perfect soup to serve to my family during the holidays when we need something warm. If you don’t like pork, or if you have left-over turkey, chicken or even ham, you could easily substitute any other meat for pork. If you’re vegetarian, you could add a few more variety of beans, lentils and even rice to replace the meat.

I served the soup with a variety of toppings, including some homemade fried tortilla strips, limes, avocado, and cilantro. I also set out the festive limited edition holiday Coca-Cola 2 liter bottle so we could enjoy something a little sweet with the savory soup.  You can find the Coca-Cola holiday products at Family Dollar, which is a go-to destination for quality products at a great value. I drink Coca-Cola products all year long, but I especially love to share more joy during the holidays by adding the holiday limited edition versions to my celebrations.

If you’d like to try this crockpot enchilada soup recipe, here are the required ingredients and the recipe.

Crockpot Enchilada Soup with Shredded Pork Recipe

Ingredients:

2 pounds pork loin
1 onion
1 15 oz can corn
1 15 oz can black beans
4 cups chicken stock
1 4 oz can green chiles
1 cup enchilada sauce
1 15 oz can tomatoes
3 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon cumin
salt and pepper, to taste
optional toppings: avocado, lime, cilantro, tortilla strips or chips

Directions:

Heat a frying pan over medium-high heat. Add 2-3 tablespoons of oil and sear the pork loin on all sides, until brown. Once brown, move the pork loin to the bottom of the crock pot. Add the onions to the frying pan and sautee until they begin to caramelize. Add a 1/4 cup of chicken stock to the pan to deglaze and remove all the browned bits. Remove from the heat.

Turn on the crockpot to low. Add all of the spices to the top of the loin. Add in the corn, beans, tomatoes, chiles, and onions to the crock pot. Add the chicken stock and stir all ingredients together.

Let everything cook for 1 hour and stir. Add salt and pepper, to taste. Stir the pot every 1-2 hours. Let the soup cook for 6-8 hours on low, or 3-4 hours on high.

Once the time is up, remove the pork and shred it into strips. Add the pork bake into the crockpot to mix well. Serve warm with optional toppings of your choice.