I love soup…that should be evident by all the soup recipes on here. And I have to warn you – more are coming. It’s inevitable. Something about a hot and spicy, or thick and creamy, soup just gets me all excited. I’m a huge fan of enchiladas, so putting them in soup form just makes get all giddy. Add in the crock pot and I don’t quite know what to do with myself. I’m not sure where this obsession with my crock pot might take me…but wherever it is, I hope you’ll visit me. Put this crock pot chicken enchilada soup on your next meal plan. You’ll thank me later.
To make this recipe, you’ll need one pound of chicken, cooked and drained beans, diced tomatoes, corn, onion, green pepper, salsa, cream of chicken soup, milk, and shredded cheese. This could also be made with turkey breast if you so desired…but then it would be called Turkey Enchilada Soup. I like to point out the obvious.
In the bottom of your buttered crock, mix up the beans, corn, tomatoes, onion, and green pepper. Any type of bean will do. I used cranberry beans, but black beans, pinto beans, or October beans would work…just use what you have.
In a small bowl, mix up the cream of chicken soup, milk, and salsa. You could use enchilada sauce instead of the salsa for your chicken enchilada soup if you prefer. Just make sure it’s spicy. Non-spicy enchiladas might qualify as a sin – it seems pretty sin-ish to me.
Something about raw chicken just makes me shiver. It just doesn’t look nice. It looks all white and naked. Shiver Anyway, lay it on top of your vegetables. We’re going to cover it up in a minute so it’s not exposed.
Pour your soup and milk mixture over the chicken and veggies.
Here is the tricky part (or at least as tricky as I get). Cover and cook on HIGH for 3-4 hours. I cooked mine on high for 4 hours because I needed it for lunch. If I was going to cook it for dinner, I’d just cook it on LOW for 6-8 hours.
After 3 ½ (or 6 ½ hours), pull your chicken breast out of the crock pot. It should be difficult to get out because it’s falling part on you and splashing juice out of the crock and onto the countertop…or something like that. Shred the meat with two forks and return it to your crock pot. Add the cup of cheese along with it. Give it a good stir and put the lid back on. It’s technically ready to eat now, but I let mine simmer another 30 minutes. Chicken enchilada soup is one of those recipes that you won’t know how you went without once you’ve tried it. So try it!
Crock Pot Chicken Enchilada Soup
Ingredients
- 1 lb chicken breast
- 2 cups beans (of your choosing), cooked and drained
- 1 14.5 oz can diced tomatoes
- 1 cup frozen corn
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 batch Homemade cream of chicken soup
- 1-1/2 cups whole milk
- 1-1/2 cups salsa
- 1 cup shredded cheddar cheese
Instructions
- In a greased crock, mix together the beans, tomatoes, corn, onion, pepper, and salsa.
- In a separate bowl, combine the salsa, milk, and cream of chicken soup. Stir well.
- Place chicken breast on top of vegetables.
- Pour soup mixture over chicken and vegetables.
- Cover and cook on high for 3-1/2 hours (or low for 6-1/2 hours).
- Remove chicken and shred. Return chicken to crock and stir.
- Add cheese. Replace lid and cook an additional 30 minutes before serving.
I hate to toot my own horn, but TOOT! TOOT! This is stinkin’ delicious! Yummy in the tummy! Too legit to quit! As with most soups, it is even better the next day. Enjoy! And be on the lookout for more soups.
hi there! i’ve made this recipe a few times now, did some little changes here and there and every time it has been great. i even froze some and i was surprised at how it kept the same consistency upon thawing and re-heating. i just wanted to say that i made little mini-sized potato dumplings (sorta like gnocchi) and added those to soup nearer to end of the cook time. amazing! thanks for the recipe and i look forward to trying out more of them! keep on keeping on, sister.
Oh my gosh…I LOVE gnocchi!!!!
Made this tonight – it was great! I tried it first exactly how you have it written, then added lots of chili powder and cumin and that made it even better 🙂
🙂 I love it hot – but Annie does NOT.
This sounds great! Yummy rich, creamy flavors, we would definitely enjoy this! Hope you don’t mind me pinning it. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting every week so I’d love to see you again with your next soup/stock/chowder recipe.
Pin away! 🙂 We love it! I’ll try to link up each week. Thanks!
This looks lovely. How many servings are there. We have five in our family 3 adults and 2 teenagers! I should probably double it huh?
Virginia, I am sorry but I don’t know how many servings it has. I know I fed it to three adults and one child….and I had a bit left over for the next day. 🙂 Good luck!
Thank you! Definitely doubling it. We like leftovers! Love your site. 🙂
Thank you Virginia! 🙂 I hope you enjoy the soup……we love it!
I’m going to put this and your cheeseburger pizza on our meal plan for this week:) Yum!! What do you recommend to eat with this soup? Thanks!! 🙂
We ate it with tortilla chips – almost like a dip. And I served peaches on the side. 🙂 Let me know how you like it!
Sounds absolutely delicious!! I love making my own creamed soups for recipes like this, but, alas, I must now find a gluten free version. I love using my crock pot!!
My crock pot and I are not soon parted. 🙂
Hi Stacy! I came over to check out your blog and the first thing I see is a recipe that I’ve been hunting for! We started on real/whole foods less than a year ago and I’ve wanted to find a healthy version of this soup. The one we were eating was almost 100% canned… yuck! This looks delicious and I can’t wait to try that cream of chicken soup recipe, too.
Justyn
Congrats on your new post at Modern Alternative Mama! And enjoy the soup. 🙂