Slow cooker chicken enchilada soup
Slow cooker chicken enchilada soup. Creamy, warm and delicious! This recipe has become my new favorite soup! Yes, it even beats my famous taco soup recipe. Seriously, it is that good!
My taco soup is actually what inspired this recipe. The best part about this soup is that it is super easy to make! Put all of the ingredients in the crock pot and let it simmer all day long. You may be tempted to sneak some bites, because your house will smell amazing! The UPS man stopped by when it was cooking and said “that smells SO good!” I told him it wasn’t quite done, or I’d send hime with a bowl! ;)
This chicken enchilada soup is perfect for a cold winter day. Top it with fresh tortillas or tortilla strips, sour cream and cheese. Mix it all together and enjoy my new favorite soup!
Crock pot chicken enchilada soup
Ingredients:
- 4 large chicken breasts
- 2 (15 oz )can black beans, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can rotel tomatoes and green chiles (mild)
- 1 (15 oz) can corn, drained
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- 1 7oz can El Pato tomato sauce –Mexican hot style (red enchilada sauce will work too)
- 1 (14 oz) can chicken broth
- 1 (10.75) oz can condensed cream of chicken soup
- ½ tsp cumin
- ½ tsp garlic powder
- S&P to taste
Directions:
In a medium sized bowl whisk together the El Pato sauce, chicken broth, condensed cream of chicken soup, cumin and garlic powder. Set aside.
Place chicken in a 5 qt crockpot and then pour sauce over the chicken. Next add the tomatoes, black beans, corn, onion, and bell peppers to the crock pot.
Cover and cook on high for 3-4 hours or low for 6 to 8 hours.
Remove chicken and shred or cut into bite sized pieces. Place the chicken back in the soup and cook on low for 30 minutes.
Just before serving add fresh corn tortillas (cut into strips) or crushed tortilla chips. You can also add cheese, sour cream and cilantro.
Seriously, save this recipe! It’s a keeper!
Looking for more soup recipes? You’ll love these too:
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Mmmm this sounds and looks so good! Maybe I’ll make this later this week instead of shredded chicken tacos!
I am going to add this to my dinner menu! Perfect for or freezing cold weather!
That looks amazing. I can’t wait to try it!!
I LOVE soups – especially if they’re in the slow cooker. Thx for the recipe, girl!!
It’s been sooooo cold here (like in the 20s- that’s cold for LA!) and I’ve been so busy. My slow cooker has become my best friend. I can’t wait to try this one! Pinned.
Oh my goodness… I can’t wait to try this. It looks so darn good!
Do you drain the corn or just dump it all in ?
I drained the corn, just added that to the recipe. :)
I made the soup today…mmmmmm. I did have to make a few adjustments because I didn’t have all of the exact ingredients on hand. My hubby loved it, I think that I would either add rice to it or serve it over rice. It is a great winter time soup for sure !! Great recipe.
I must try this :) like J Stone I will probably serve over rice. Looks so yummy!
Hope you enjoy it! I love how I can just throw it in the crockpot and have a delicious meal!
Any substitutions for the cream of chicken?
I haven’t tried substituting anything else, but this cream of chicken soup substitue looks like a good one: http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/! If you give it a try, you’ll have to let me know how it goes! :)
Any other substitutions for the tomato sauce?
You can use a can of red enchilada sauce too! :)
This looks amazing. Adding to my list and checking out your other soup recipes. Thank you for sharing!
Thanks for stopping by Karen! Soup recipes are the best aren’t they? Hope you have a great week! :)
Something new in the ” world ” of soup’s:)…
Good stuff!!!
Thanks! It is one of our favorites, I hope you like it! :)
This is my kind of soup. Glad that I have known this! Thanks!