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 (Crock Pot)
Time: 10 min. hands on + 4 or 8 hours crock pot cooking
Yield: 8 servings
Recipe adapted from Real Mom Kitchen
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
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.
Now I know what I'm making for dinner. ;o)
ReplyDeleteYou are using chicken bullion cubes, I'm assuming, and not beef?
Jennine,
ReplyDeleteThanks for the heads up about the bullion. Yes, chicken it is. Hope you love it!
~Jamie
My goodness does this soup look so GOOD!! I will be making it very soon! Once again Jamie you have passed on a wonderful recipe...many thanks!!! :-)
ReplyDeleteCould this soup be made with green enchilada sauce instead of red?
ReplyDeleteStephanie G,
ReplyDeleteI haven't ever tried it with the green sauce, I think it would most likely work. Let me know if you try it and how it tastes. Good luck!
~Jamie
MMMM, this looks good. I'll be trying it for sure.
ReplyDeleteHave you seen the tip about shredding chicken in a Kitchen Aid? You put the chicken in the bowl and use the paddle on low. I tried it last night and it worked beautifully. So much easier and quicker than using a fork.
Made this last night..it was great!Used green enchilada sauce because that is all I had! Garnished with chips, cheese and avacado. LOVED HOW EASY IT WAS TO PUT TOGETHER! THANKS JAMIE
ReplyDeleteThis was absolutely amazing. I was afraid my husband would not like it because of the heat from the enchilada sauce. But alas, he loved it. Thank you!
ReplyDeleteI made this last night with a few minor changes (didn't have Mexican stewed tomatoes, and only had one can of beans - next time I'll use 2), and it was amazing! Our missionary guests loved it, and so did my whole family, except for my hard to please 3 year old;) Thanks for posting!
ReplyDeletemade this and loved loved it--so easy to throw in the pot and let it do the work for you...also more flavorful the next day..yummmmmmm..this is being added to my top 5 soups to make..thanks Jamie
ReplyDeleteAWESOME!!!! 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!
ReplyDeleteJenni,
ReplyDeleteI haven't ever frozen this particular soup, however I think it would freeze quite well. Good luck! So glad you loved it!
~Jamie
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!
ReplyDeleteI wanted to make this for dinner tonight and bought all the ingredients last night... Except for the enchilada sauce :-(
ReplyDeleteAny suggestions for substitutions??
Wow...luks yummy..Visit for more information on crock pot recipes
ReplyDeleteI 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!
ReplyDeleteI'm trying to print this recipe.
ReplyDelete