Crock Pot Chicken Enchilada Soup

I live in Utah where winters are typically filled with snow….feet of snow.  Well this year, it has only snowed a handful of times, only to have it quickly melt away.  The weather this winter reminds me of spring in Utah. It is really weird.  I can’t complain, because I am not a huge fan of the snow, but it is still really weird.It snowed here last week.  The moment I saw the snow, I knew it would be a warm soup day.  I searched for the perfect soup I wanted to make, and you know what, I picked a winner! This soup may be my new favorite soup, and that is saying a lot!  I LOVE this soup!  It is jam packed with flavor and great stuff.  MMM….  I know you are going to love it to!

CROCK POT CHICKEN ENCHILADA SOUP
recipe from: Dainty Chef

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Enjoy!

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Comments

    • Keely

      @ rholliday,

      My son too has a milk sensitivity (no dairy for him!). I have found the unsweetened almond milk works GREAT in recipes. I actually use it in everything, from muffins to soup! Rice milk is okay, but it’s pretty sweet, so it can change the taste of your recipe a bit. Soy is an option, but I personally stay away from soy. Good luck!

  1. Okay, I think I'm going to make this this week, however, I have a question. The recipe calls for 2 cups of milk. The directions only say what to do with a 1/2 cup of it. Am I adding it 1/2 cup at a time? Is it only supposed to be 1/2 cup total? Or is there some part of the directions missing? Thanks for your help! :)

  2. You add it at the end of the first paragraph. After you whisk the enchilada sauce and chicken broth mixture (which contains the 1/2 cup milk) together, you gradually add in the rest of the milk to it. I hope that helps! Let me know if you have any more questions!

  3. So glad you enjoyed it, it is definitely one of our favorites as well! I recently found your site via Pinterest, and can't wait to try out some of your recipes :)

  4. I am always looking for good slow cooker recipes. This looks delicious and I can't wait to try it. I just found your blog and I'm so glad I did! I'm looking forward to going through your other recipes. I'm your newest follower!

  5. Cindy

    I too live in Utah and have loved the mild weather. But it's snowing right now and looks to be a soup day tomorrow. Looks delicious. Thanks for sharing.

  6. Olya

    How many people does this serve?? I’m supposed to make soup for 12 people and not sure if this is enough or if I should double the recipe..

  7. dawn j

    i decided to leave a review/comment on this recipe after finishing my second bowl of the evening. this soup is delicious! the chicken is super moist and there’s a great kick to it that left a nice burn on my lips. i topped it with a dollop of sour cream, finely grated cheddar, and strips of tortilla chips. can’t wait for my partner to come home and try this, he’s going to love it!

  8. Jasmine

    I tried this recipe tonight. Mmmm! I used leftover Cafe Rio chicken in this recipe. Salt, pepper, and a little garlic powder and cumin.

  9. Monica

    This looks delish! I just bought a new crockpot since my other one died. I normally just cook pot roast in it but since I have been on Pinterest, I have come across many recipes. This one looks like a crowd winner. I will definitely be making this in the next few weeks.

  10. Rachel C

    This recipe is soooo good! I’m making it for the second time as we speak. The first time, we had leftovers for days and I craved it!

    Seriously! It will always be a go-to in our household!