Crockpot Enchilada Soup

Crockpot Enchilda Soup Ingredients… Plus a very happy boy in the background!

I never know how a crockpot recipe is going to turn out. Especially when it calls for chicken, because I usually can’t help myself and always use frozen chicken.  If you are lazy like me, and just like the throw it all in (frozen chicken and all), then this is another super easy crockpot soup recipe.

I found the inspiration for the recipe here.  I had to modify it slightly to use what I had on hand, but it didn’t hurt the flavor at all! This is what I used:

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1 10-ounce package frozen whole kernel corn

1 Tablespoon or so of onion salt

1 Tablespoon or so of crushed red pepper (more if you like it hot)

1 packet of Taco seasoning mix

1 10.75-ounce can condensed cream of chicken soup

1 1/2 cups milk

1 cup shredded Pepper jack cheese (4 ounces) or more if you love cheese like I do!

2 frozen chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion salt, and crushed red pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together taco seasoning and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

We loved it! Our dinner guest loved it, too!

enchilda crockpot soup


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