I’m obsessed with this Chicken Enchilada Soup. My 15-Minute Taco Soup is incredible but this just became my favorite dish. Plus, it’s made in a Crock Pot so it’s even more amazing and simple!
When 5 o’clock came around every night, the question was always “Mexican or Inidian?”
I grew up on take out food. Mediterranean, American, Lebanese, Italian, Chinese, Thai… everything. I didn’t even know being a “picky eater” was an option! It was all so different and so good! But my father always craved Indian while my mother and I would happily live off Mexican food for the rest of our lives. My brothers? Well they would eat anything.
Crock Pot Chicken Enchilada Soup
- 1 can black beans rinsed and drained (about 15 oz)
- 1 can Rotel about 14 oz
- 1 package frozen corn about 10 oz
- ½ cup onion chopped
- 1 bottle roasted red peppers drained and chopped
- 3 Tbsp. butter
- 3 Tbsp. flour
- ½ C. chicken broth
- 2 C. milk
- 1 can Enchilada sauce about 10 oz
- 2 chicken breasts raw
- Olives optional but AWESOME
- Shredded Cheese optional but AWESOME
1. Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.
2. On the stove top, melt butter and add flour. Whisk until bubbly and smooth.
3. Add chicken broth and 1/2 C. milk, stir and bring to a boil.
4. Add the remaining milk and enchilada sauce and whisk until smooth.
5. Place chicken breasts in crock pot (over beans, corn and other ingredients).
6. Pour sauce from the stove over the chicken breasts in the crock pot.
7. Cook on low for 6-8 hours or on high for 3-4 hours.
8. When ready to serve, remove chicken, shred, return to crock pot and stir.
9. Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. Avacados would also be amazing on top!
Adapted from Chef in Training, but I have seen similar recipes floating around and I’m not sure where they all started…