Now that the weather is cooling off, I can’t wait to start making soups, stews, and other fall comfort foods. I spotted this recipe on So Tasty, So Yummy and knew it would be something I would love. She adapted this recipe from another site, although I decided to follow the original directions.
We both really liked this, it’s almost like a chicken taco soup. This isn’t spicy at all. I actually added a can of Rotel into our soup, next time I plan on replacing all the tomatoes with Rotel, for an extra spicy kick. I’m glad to have yet another great crockpot recipe to add to my regime, this was great!
Crockpot Chicken Enchilada Soup
15 oz can black beans, rinsed and drained
14.5 oz can diced tomatoes
10 oz package frozen corn
1/2 cup onion, chopped
1/2 cup red pepper, diced
1 10 oz can enchilada sauce
1 10.5 oz can cream of chicken soup
1 1/2 cups milk
2 chicken breasts
1 cup shredded pepper jack cheese
In a 3 1/2 quart crockpot, combine beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.
In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in the milk until smooth. Pour over ingredients in crockpot. Cook on low heat for 6-8 hours.
Remove chicken and shred into bite sized pieces. Add chicken back into soup and stir. Top with pepper jack cheese and crushed tortilla chips and serve.