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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. ๐
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
- cilantroย
- 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!
Oh no, I used beef cubes instead of chicken! I guess I will find out the result in a few hours, hope I haven’t wasted all those ingredients.
Hi!
I’ve made many of your recipes and I always love them so thank you for being an available resource for quick dinner ideas or yummy desserts! I am also making this enchilda soup and mine is turning out to be more pink in color also. After adding the chicken soup and milk it turned a whole other color. I don’t mind if the flavors are there, but I am wondering if I did something different. I followed the recipe to the T up until that point.
Just wanted to comment quickly and say that I have been meaning to try this soup since you posted it but I never seem to have enchilada sauce. Yesterday in the grocery store I thought of this soup & remembered to grab a can. Tonight’s dinner is going to be awesome! Thanks!
Is there a good substitute for cream of chicken soup? If there isn’t, can I leave it out? I ask because I am allergic to it.
Thanks! I LOVE your site! ๐
I would love to try this recipe but my hubby is allergic to milk. I was thinking about substituting the milk for soy milk, but what about the cream of chicken? What do you think will happen if I leave it out?
Love all your recipes. Thanks so much!
Becky,
The broth would end up being a little bit thin without the cream of chicken. I know of people who have made their own cream of chicken soup. I would suggest googling a recipe. Good luck!
~Jamie
LOVE this recipe (and many others!) I love your clear instructions and terrific photo’s. I shared this recipe on my blog I hope you don’t mind. Thanks for all the terrific dinner idea’s.
Just finished dinner and the family loved this! I had regular stewed tomatoes, not Mexican style, so I used those, and it was delicious! Definitely will be making this again!
Hi, I saw your enchilada recpiee in fb and inmediately came to your blog to see it, It looks great and economical, but I was expecting to see the true Mexican sauce…. I’m not sure of the price of the guajillo dried peppers but i dont think it would be that expensive…. I usually let the guajillos soak over nite then blend them the next day, I add cumin, s&p, oregano, garlic and onion… i dip the corn tortilla in the sauce and then i put it in a skillet with some oil…I just wanted to express my opinion…. You have wonderful receipes and i have tried many of them….specially your not fried beans… your Mexican friend ๐