An easy crock pot soup the whole family will love!
I made this soup for a church activity recently and everyone really enjoy it. I had made it once before and was excited to try it again. I love a good “crock pot” recipe. Mexican food is one of my favorites so I am happy to add this to my list of go-to easy dinner recipes. Serve with some diced up avocado and tortilla chips!
Slow Cooker Chicken Enchilada Soup
Recipe type: Dinner
Serves: 8-10
Ingredients
- 1 (14.5 ounce) can mexican stewed tomatoes
- 1 (10 ounce) can diced tomatoes with green chillies (I used mild)
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (15 ounce) cans corn, drained
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 chicken breasts (can use frozen)
- 1 (16 ounce) can red enchilada sauce (I like Macayos brand)
- 1 (10 ounce) can cream of chicken soup
- 2 cups milk
- 4 chicken bouillon cubes (or 4 tsp. chicken base)
- 2 Tablespoons fresh lime
- ⅓ cup sour cream
- TOPPINGS:
- tortilla chips
- shredded cheese
- cilantro (optional)
- avocado (optional)
Instructions
- Pour the stewed tomatoes, diced tomatoes, black beans & corn into your slow cooker. (If you want to cut up the stewed tomatoes into smaller pieces you can)
- Add the chopped onion and green pepper.
- In a separate bowl, pour the enchilada sauce, cream of chicken soup, milk and chicken base or bouillon cubes (crumble over top). Whisk it all together until smooth.
- Put the chicken breasts on top of the vegetables and pour the sauce mixture over the top.
- Cover your cooker and cook on high for 4 hours or low for 7-8 hours. When the chicken is cooked, remove from the cooker to a plate and shred with a fork.
- Add the lime juice, sour cream and whisk until well combined.
- Add your chicken back to the cooker and stir.
- Serve with tortilla chips, shredded cheese, avocado and cilantro!
Recipe Source: adapted from Jamie Cooks it Up
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