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Chicken Enchilada Soup

4.78 Mitt(s) 14 Rating(s)14 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 514 votes, average: 4.78 out of 5

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Level: Easy

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Description

This simple Chicken Enchilada soup is made in your slow cooker.

Ingredients

  • 1 can (15 Oz.) Black Beans, Rinsed And Drained
  • 1 can (14.5 Oz.) Diced Tomatoes
  • 1 package (10 Oz.) Frozen Corn
  • ½ cups Onion, Chopped
  • ½ cups Red Pepper, Diced
  • 1 can (10 Oz) Enchilada Sauce
  • 1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
  • 1-½ cup Milk
  • 2 whole Chicken Breasts
  • 1 cup Pepper Jack Cheese, Shredded

Preparation

In a 3 1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.

In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. 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.

Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.

Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

79 Comments

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Avatar of Mary C

Mary C on 1.16.2011

This was so good! I made it for friends last week, and we all loved it. I did add a second can of cream of chicken soup, because I like a thicker soup. But other than that, this recipe is perfect! Easy and spicy and tasty – exactly what I was looking for. Thank you!

I’m going to blog about this recipe, and I’ll link to this page and your blog. The post will be published next week (January 24).

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angiedear on 1.6.2011

This is in the crockpot as I type and it smells so great!

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profgena on 10.10.2010

Easily my favorite recipe on TK. I’ve made this several times and it’s become a family favorite. It tastes better as leftovers and can easily be changed up per your family’s ingredient choices. This recipe is a winner all around!! So very easy AND ridiculously delicious!

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ConnerNJaker'sMom on 5.17.2010

Oh’ my, was this good! It was easy and quick the way I did it. I cooked it in a stock pot, threw in my chicken and onions (omitted the bell pepper, we don’t care for it). Cooked until the onions were soft, then threw everything else in the stock pot and simmered for an hour, stirring occasionally. My husband who is extremely picky told me I could make it again… lol (brat!)

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m1che11eanderson on 4.17.2010

This was tasty and I used already Mexican-ized chicken leftover from another recipe (just added them the last half hour) and dehydrated onions because I’m lazy. Passed it onto my coworkers as they were drooling over my leftovers!

14 Reviews

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Avatar of Jonathan

Jonathan on 7.26.2012

Love love LOVE this soup! Used a whole small Vidalia onion and 1 red and 1 green BELL pepper, as not everyone in the family likes spice. (To make mine spicy, I just add some hot sauce in my bowl.) Omitted the beans because NO ONE here likes beans. Otherwise made it as described. And it is PERFECT. Will definitely make this again…and again…and again!

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hollisbella on 12.5.2011

Very good, a little thick, but that was easily thinned with a little extra broth. Topped with corn chips and cheddar cheese, it was wonderful.

Avatar of Danka

Danka on 11.7.2011

This soup is amazing. Healthy and delicious. Easily expandable and adjustable. I’ve made it six or seven times. Even if I throw in frozen chicken breasts and corn, it is all cooked perfectly by dinner time. It is quickly becoming my go-to recipe on days I need to throw something in the crock-pot. My whole family loves it.

Avatar of angiedear

angiedear on 1.8.2011

This was so good – served to five adults and no leftovers! The only thing I did differently was use cooked, shredded chicken breast. We added sour cream, cheese, and tortilla chips at the table. Even my 2 year old had a few bites…miracle!

Avatar of khokulei

khokulei on 12.28.2010

I made this soup on the stovetop, I love the coneniemce of rotisserie chicken. I sauteed the onions & peppers in a bit of oil before adding the sauce/soup/ milk mixture & then used my hand blender. Next time I might also blend in the tomatoes. I let everything simmer for about 20 minutes. We topped it with cheese, sour cream, tortilla chips, cilantro & avocado. We will be adding this recipe to our winter rotation for sure!

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