Chicken Enchilada Soup

by sunshine on February 8, 2011

Another round of ‘winter weather’ is headed our way.  Being a Texas girl, I’ve seen more snow in the last month than I have in my entire life!  I love it though….as long as I’m inside with a nice, toasty fire in the fire place!

This is a perfect dish for the snow day we have coming up!

Chicken Enchilada Soup

Printable Version: Chicken Enchilada Soup


1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepper jack cheese
tortilla chips


In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to slow cooker. Serve and top with cheese, broken tortilla chips and sour cream, if desired.

{ 1 comment… read it below or add one }

Keith@ATL January 8, 2012 at 2:55 pm

I decided to forgo the crockpot and opted for a regular stovetop pot to cut down on cooking time. I browned and half way cooked the chicken before chopping it up and throwing it in. Everything is simmering now and I'll leave it on for about an hour to cook in. It smells pretty good already! Needs a bit of cayenne. 😉

Though, if I make this again, I'll probably skip the cream of chicken soup and use regular chili powder instead of my rare new mexico chili powder.


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