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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!
Hi Jamie! I really enjoyed you’re segment on CH 2!!! So here I am !! Love your site, the recipies look amazing! Can’t wait to try them!! Thanks for sharing!!
I made this with a homemade enchilada sauce. Just Google a recipe online. Pretty simple to make.
Jamie –
A friend of mine made this soup and it was delish! I would like to try it for myself, however, I would like to make it vegetarian style. Is it just a yummy without the chicken? Do you have any suggestions?
Thanks!
Jamie, I knew my family would love this. I was right.. My husband said it was the best recipe he’s ever tasted (he says that almost every other day) and my 13 year old LOVED it too 🙂 I made a double batch in anticipation of freezing some for guests over the holiday. I made it exactly as written, except rather than using a crock pot, I threw it together on top of the stove, and used a fully cooked rotissiere chicken (breaking off the delicious chicken pieces to add in about 20 minutes before done). It was so tender & wonderful 🙂 I also had some fresh cream (about 1/2 cup I wanted to use up) so I threw that in along with the milk. Thank you for an amazing, yet extremely easy recipe to make. @Chiani: I’m sure you will love this recipe even without the chicken. It was divine while tasting it, even before adding the chicken back in. Make a lot… you will want to freeze some 🙂
Hey Beth I hate spicy food, so no, even with the green chiles, they aren’t spicy. You could add jeaalnpos, if you want them spicy. They were really good. It’s a good thing to do with those cheap chicken breasts that I told you about. I really couldn’t believe I got an entire pan of food out of just two breasts.
Looks super yummy. I’ll be making this very soon! Was your chicken breast frozen when you put it in the crock pot?
Melissa,
Yep, I used frozen chicken. Best of luck to you!
~Jamie
I made this today for the first time ever! I was hesitant and almost made the chicken and dumplins recipe. So glad I went with my instinct – it was absolutely DELICIOUS! Thank you – finally a new recipe that I tried and it was actually good and my family liked it as well!
whats the easiest way to shred the chicken? ive never done that before
Hi Melinda,
Just take the chicken out and set it on a plate. Use two forks to shred it, then place it back in the soup. Good luck! Hope you love it.
~Jamie
I love your blog and recipes. I tell all my friends about it. I seriously look here several times a week for meal ideas and recipes. I can always trust Jamie for a great home cooked meal! Thanks for your ideas, pictures and wonderful recipes. I truly love them!
Tonya
This is one of the most delicious paleo meals for me to date. For real I ate it while it was still so hot I burnt my tguone then kept eating it. The flavors work so well together, big fan! I want this cookbook of yours STAT!
Thanks for the recipe Jamie! I had some girlfriends over the other night, one of which is a vegetarian. I made this recipe but instead of cream of chicken I used cream of potato, and instead of chicken bouillon I used vegetable bouillon. I grilled up some chicken so people who wanted it could add it to their soup. They all loved it and one of my girlfriends came over the next day to help me finish the leftovers. Thanks for the recipe!