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
- 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
- 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.