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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)

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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. My soup turned out a lot lighter in color than in the picture. I want to make sure recipe did call for 2 and 1/2 cups milk….right?

    Reply

  2. Just made this!! Soo good!

    I couldn’t find enchilada sauce so I used tomatoe paste mixed with spicy taco seasoning… Tastes good so I guess t worked? Lol

    Reply

  3. The only thing wrong with the soup is that my tummy cannot hold as much of it as my mouth wants to eat. PERFECT for a cold evening. DELICIOUS!

    Reply

  4. Trying this this weekend. It looks like you add a can of condensed cream of chicken soup right? Or do you dilute it according to the instructions and then add?

    Reply

  5. I’ve made this soup 3 times now and love it. I do add 8oz of Monterey Jack or Mexican blend shredded cheese. Just wonderful and it freezes beautifully.

    Reply

    1. Christina,
      I think I may have turned up the contrast a bit when I was editing the picture. 🙂 Hope yours tasted good!
      ~Jamie

      Reply

  8. Far out, It was a tasty treat that even my kids gobbled it up. I think I will try some more of your ideas in the near future. Thanks Fred

    Reply

  9. Great soup, I fiddled a bit with it as I normally do, left out the milk altogether, used chicken stock instead, and added 1/2 a bottle of leftover passata lurking in the fridge and a good heaped teaspoon of smoky paprika…definitely a ” keeper recipe “

    Reply

  10. Canned chili sauce, black beans instead of pintos, bell peppers, canned soup, milk; I don’t think so. I’d hardly call it enchilada soup, maybe cream of something soup.

    Reply

    1. The soup is great with added cumin, a little garlic and mexican cheese. I have no idea where you got the canned chili sauce from.

      Reply