• Home
  • About Me
  • Contact
    • Privacy Policy
  • Recipe Index
    • Appetizer
    • Breakfast
    • Sides
      • Salads
      • Vegetables
    • Dinner
      • Chicken
      • Quick & Easy
      • Slow Cooker
      • Soup
      • Meatless
    • Dessert
      • Bars
      • Cakes
      • Cookies
    • Healthy
      • Breakfast
      • Dinner
      • Snacks
    • Holiday
      • Valentines
      • St. Patricks
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Life In AZ
  • Resources

Slow Cooker Chicken Enchilada Soup

December 18, 2013 By Adell Leave a Comment

 
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
 
Print
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
  1. 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)
  2. Add the chopped onion and green pepper.
  3. 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.
  4. Put the chicken breasts on top of the vegetables and pour the sauce mixture over the top.
  5. 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.
  6. Add the lime juice, sour cream and whisk until well combined.
  7. Add your chicken back to the cooker and stir.
  8. Serve with tortilla chips, shredded cheese, avocado and cilantro!
3.4.3177

Recipe Source: adapted from Jamie Cooks it Up

Related Posts Plugin for WordPress, Blogger...

Filed Under: DINNER, Slow Cooker, Soup Tagged With: dinner, slow cooker, soup

« Shortbread Surprise Cookies
Peanut Butter Truffles »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

Get Posts in Your Inbox!

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Privacy Policy

More Recipes

Looking For Something?

Categories

Archives

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · Blog Design by Key Lime Digital Designs · Log in