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Love me a good crock pot recipe.

Love smelling something hearty and tasty just a simmering away all day while I do really important things like go to the grocery store, wipe sticky messes off my counter (I am a professional counter wiper, don’t you know. It’s really glamorous work) and wrestle around on the floor with my little twin boys.

This Crock Pot Chicken Enchilada Soup was a hit with my family. The flavor is wonderful! It only takes about 10 minutes to put it together…and it’s healthy. 

I count that as a win, win, super win, hot diggity win.


Let’s make it, baby. You and me. Ten minutes to a tasty meal for you and yours. 🙂

Chicken Enchilada Soup

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1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best…
 
 
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but if you only have whole stewed tomatoes, like me :)…then stick some kitchen scissors into the pot and cut up your tomatoes. 
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2. Drain and rinse the black beans and add them to the pot. 
3. Drain the corn and add them as well. 
 
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4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in. 
 
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5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup,
 
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  2 1/2 C milk and then crumble the bullion cubes over the top.
 
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6. Whisk it all together until nice and smooth. 
 
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7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)
 
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8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things. 
10. Remove the chicken and place it on a plate. Shred it with a fork. 
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined. 
12. Toss your chicken back into the pot, give it a stir and you are ready to eat. 
Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous. 
 

Enjoy!

the last

Chicken Enchilada Soup (Crock Pot)

Print
Serves: 8 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (14.5 ounce) can Mexican Style Stewed Tomatoes
  • 2 (15 ounce) cans black beans
  • 2 (15 ounce) cans corn
  • 1/2 C onion, chopped
  • 1/2 C red or green pepper, chopped
  • 2 chicken breasts (I used frozen)
  • 1 (10 ounce) can enchilada sauce
  • 1 (10 ounce) can cream of chicken soup
  • 2 1/2 C milk
  • 4 chicken bullion cubes (or 4 t bullion granules)
  • 1/2 t lime juice (can be bottled)
  • 1/3 C sour cream
  • 2 T butter
  • Toppings:
  • Tortilla Chips
  • cheddar cheese
  • cilantro 
  • avocado

Instructions

1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best, but if you only have whole stewed tomatoes, like me :)...then stick some kitchen scissors into the pot and cut up your tomatoes.
2. Drain and rinse the black beans and add them to the pot.
3. Drain the corn and add them as well.
4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.
5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.
6. Whisk it all together until nice and smooth.
7. Place two chicken breasts over the vegetables in your crock pot. (I used frozen)
8. Pour the sauce over the top of the chicken.
9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.
10. Remove the chicken and place it on a plate. Shred it with a fork.
11. Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined.
12. Toss your chicken back into the pot, give it a stir and you are ready to eat.
Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.

Enjoy!


Recipe from Jamie Cooks It Up!

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68 Comments

  1. Now I know what I'm making for dinner. ;o)
    You are using chicken bullion cubes, I'm assuming, and not beef?

    Reply

  3. My goodness does this soup look so GOOD!! I will be making it very soon! Once again Jamie you have passed on a wonderful recipe…many thanks!!! 🙂

    Reply

  5. Stephanie G,
    I haven't ever tried it with the green sauce, I think it would most likely work. Let me know if you try it and how it tastes. Good luck!
    ~Jamie

    Reply

  6. MMMM, this looks good. I'll be trying it for sure.

    Have you seen the tip about shredding chicken in a Kitchen Aid? You put the chicken in the bowl and use the paddle on low. I tried it last night and it worked beautifully. So much easier and quicker than using a fork.

    Reply

  7. Made this last night..it was great!Used green enchilada sauce because that is all I had! Garnished with chips, cheese and avacado. LOVED HOW EASY IT WAS TO PUT TOGETHER! THANKS JAMIE

    Reply

  8. This was absolutely amazing. I was afraid my husband would not like it because of the heat from the enchilada sauce. But alas, he loved it. Thank you!

    Reply

  9. I made this last night with a few minor changes (didn't have Mexican stewed tomatoes, and only had one can of beans – next time I'll use 2), and it was amazing! Our missionary guests loved it, and so did my whole family, except for my hard to please 3 year old;) Thanks for posting!

    Reply

  10. made this and loved loved it–so easy to throw in the pot and let it do the work for you…also more flavorful the next day..yummmmmmm..this is being added to my top 5 soups to make..thanks Jamie

    Reply