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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. 🙂
Enjoy!
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!
AWESOME!!!! I added a little more of this and that then recommended just because lol! This is the best recipe I have ever had! I made way too much but my husband's co workers will appreciate that tomorrow!!! Have you ever frozen this after making too much of it? :)! I added chili powder and garlic powder, not sure if it made any difference at all but we are SO GREATFUL to have found this recipe!!!! I am going to have to follow your blog from now on!
Jenni,
I haven't ever frozen this particular soup, however I think it would freeze quite well. Good luck! So glad you loved it!
~Jamie
I freezes beautifully
Sorry Jamie, I meant ‘it’ freezes beautifully. I don’t freeze beautifully myself.
I made this for dinner tonight, and it was great! Another one of your recipes addeded to our rotation. I love that it was a crockpot recipe!
I wanted to make this for dinner tonight and bought all the ingredients last night… Except for the enchilada sauce 🙁
Any suggestions for substitutions??
I made this tonight and it was delicious. The flavor is awesome! I only used one can each of the black beans and corn. A coworker told me about your blog and I love it. I made the chocolate banana bread and plan on doing the quesadillas this week!
I'm trying to print this recipe.
This was delicious, however it did turn out rather 'pink' and not the lovely red shown in your pictures, which caused several raised eyebrows. Thankfully what it lacked in presentation was more than compensated for in flavor. Thanks for the recipe!
What is enchilada sauce? I’ve not seen it in stores around here (Alberta). Could you suggest a substitution?
Thanks
Elyse– I was just checking this recipe out too, and I have a couple of ideas for you. You can sometimes find powdered enchilada sauce mix by the powdered gravy mixes. You could also use tomato sauce mixed with powdered taco seasoning. I have a similar soup recipe that I made up that uses that combination.