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crockpot pepperoncini beef sandwiches, Kaiser rolls, fruit
basil panko chicken tenders, corn on the cob, cucumber salad
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chipotle chicken pasta, pao de queijo
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cooking class at Quattro
creamy tortilla soup, tomatoes with cilantro pesto

Monday, August 22, 2011

Crockpot Chicken Enchilada Soup

Chicken Enchilada SoupWhen I saw this on Pinterest, I was instantly interested. I have a weird issue with beans, as in, I don't like them. But I will eat beans in soup. I have no idea what the difference is, but it works for me. This soup is no exception. I made some changes from the original recipe, cream of chicken soup does not get used in my house, so I found an easy swap out to make it homemade. It was really easy and the soup definitely benefitted sodium wise. As soon as I smelled the soup simmering away, I knew I would love it. And I wasn't wrong. It was amazing. Miss F said "I love soup!" I am already planning on making it again with a homemade enchiladas verde sauce and fresh cilantro.
Crockpot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 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 crockpot, 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 chicken broth mixture . Gradually whisk in remaining 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 cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
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34 comments:

Michelle said...

Yum, this sounds so good! I'm saving it to make when the weather here cools down.

Delia said...

Great photo! I can't wait to make this.

Nicole, RD said...

I agree, gorgeous photo! Can't wait to make this :)

Lindsey said...

This looks so good! Love the photo!

Rooted Practice said...

Perfect timing! I'm not a fan of beans either, but I'm working 1pm-9pm all this week and have all of that stuff (or good substitutes) in the house. I just put it all together and turned on the crock pot so my husband has dinner this week!

Jessica said...

YUM YUM YUM! And like the other commenters said, great photo!

Amy (Sing For Your Supper) said...

I've been looking for a good enchilada soup recipe (I tried one last year that was seriously lacking!) and this one looks SO good! Can't wait to try it!
And I agree with the other comments- great picture!

Karly said...

I hate beans too! Isn't it sad?? I WANT to love them, but no. Just no.

This looks yummy even with the beans in there! ;)

Lindsay said...

Mmmmm I have this in my crockpot cooking for dinner tonight... Can't wait to give it a try!!

jamiestarlynn said...

We made this! It was good. Added "loaded chili cheese fries" flavored Ruffles chips right before serving. Yum!!

Bridget said...

I made this and it was awesome! I used hot rotel and green chile enchilada sauce. Yum!!!

Anonymous said...

I made this and it was a big hit. I did not use the tomatoes with jalapeno instead I used plain tomatoes and 1 lg can of blended mild ortega chili's. I will definitely be making this again.

ErinsFoodFiles said...

I made this for dinner tonight! I wish I could get the chance to photograph it so I can blog it too, but I'm not sure that's gonna happen. :( Major bummer though, because it was delicious! I share it on my Facebook wall (my personal wall, not my blog wall)

Thanks!

Anonymous said...

I made this and then raved about it on Facebook! This recipe is a def. winner and will remain in steady repetition in my recipe catalogue throughout the winter.

tamir said...

Made this last night. I couldn't help but snack on it before dinnertime.

I can't believe it was as good as it was. I was a little weary of all that milk. But wow. It was so good. Even without extra cheese (totally forgot and not even necessary) or avocados. Did use some sour cream because we had some on hand! But great recipe!
And LOL I added about another can of beans! Love beans!

Anonymous said...

Omg this looks and sounds so delicious. I found you on foodgawker.com and then pinned you on Pinterest. Thank you for swapping out the canned soup too!

Jennie said...

This was an amazing soup. Made it exactly as printed and it turned out wonderful!! Thank you...
For my gluten-free friends I think I will use cornstarch next time, double the beans and use a whole bag of frozen corn. Very tasty. This is such a keeper!!

Auntie Cher said...

Delicious. This recipe is a keeper!!! But as I am gluten intolerant, I changed out the 3T flur for 3 T cornstarch. Loved it. Thanks

Laura said...

I am looking forward to making this soup and was wondering if their are nutrition facts available? I try to follow weight watchers and track points as best I can. It looks delish! :)
Thanks!

Anonymous said...

I made this yesterday and it is honestly the best soup EVER! I love soup and I love spicy foods and this is the perfect combination. I used hot Rotel with habaneros to get more heat but made it exactly the same otherwise, and it's wonderful! Thank you!

Stampin_melissa said...

This looks soooo yummy! I have a tomato allergy, wondering if I can make this without the tomatoes? DO you think it would work?

katie said...

I would add another half cup or so of chicken broth to make up for the tomatoes juice from the Rotel and double the bell pepper/onion to make up for the omitted tomatoes. Enjoy!

Williams Family said...

this is probably a dumb question but do you cook the chicken breast before putting them in the slow cooker??

katie said...

@WilliamsFamily no need to cook the chicken, it cooks int he crockpot

Anonymous said...

This is my favorite soup! I recommend doubling the recipe which makes a full pot and if u want even more flavor, cook the chicken the day before in the crock pot with a jar of salsa and a packet of taco seasoning, shredded after cooking.

Anonymous said...

So happy to have found this on Pinterest. It sounds and looks scrumptious! I absolutely love soup and just HAD to make this for dinner tonight. It's in the slow cooker as I type this!!! :)

Vicki C said...

Made this soup for a family get together...it was a HUGE hit my brother-in-law asked for to go container to take some home! That was after he ate 3 big bowlfuls at the get together...we will definitely make this part of our dinner repetoire! Thanks for sharing.

Anonymous said...

Do you have to use frozen corn??

katie @ So Tasty, So Yummy said...

You could easily use fresh or canned corn in place of the frozen corn.

Candie@Craftbaby.com said...

Great photo and this soup sounds amazing! :) You should totally enter this into Craftbaby's Fall Food Challenge! :) http://www.craftbaby.com/contests/30/Fall%20Food

kirsten. said...

Can you make this with coconut milk, or a milk and butter substitute? I can't eat dairy, but am wanting to try this recipe out so badly!!

Harmony said...

I made this using leftover shredded chicken from my last batch of crockpot chicken tacos.

It was delicious!

veronicamade said...

How much chicken are you supposed to use? Two chicken breasts can be anywhere from 1 pound to 2 pounds in the store. Can anyone who has made this tell me?

katie said...

About a pound of chicken works great.

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