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Chicken Enchilada Soup (Crock Pot)

by Jamie
 
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)

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!

Leave a Comment

68 comments

Weekly Menu Plan Mar. 9-15 March 8, 2015 - 9:00 am

[…] Chicken Enchilada Soup (Crock Pot) Serve with cheddar cheese, sour cream, tortilla chips and cilantro […]

Reply
Paleo Crock Pot Enchiladas - paleorecipesgood.net March 19, 2015 - 11:59 pm

[…] Chicken enchilada soup (crock pot) – jamie cooks it up […]

Reply
Janet April 21, 2017 - 4:55 am

I tried the Western Family brand cream soup since I like most of their products. It just wasn’t very good, so will stick with Campbells cream soup when it’s on sale.

Also make a dry mix for what I call ‘cream soup in a jar’ since I put a lid on the pint jar tightly, and shake it all until smooth after adding water, then cook it in a small saucepan until thickened. This has worked well for making cream soups though it takes a few minutes to make.

Reply
Crock Pot Soup Recipes (amazing and simple!) October 15, 2018 - 10:32 am

[…] Crock Pot Chicken Enchilada Soup […]

Reply
Christina Jenson January 8, 2020 - 1:43 pm

Can you freeze this soup after it’s made?

Reply
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