Chicken Enchilada Soup


Chicken Enchilada Soup

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  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced (Rotel) tomatoes
  • 1 10-ounce package frozen whole kernel corn
  • ½ cup chopped sweet onion
  • ½ cup chopped red bell pepper (I used red, which is my favorite pepper)
  • 1 10-ounce can mild enchilada sauce
  • 1 10.75-ounce can condensed cream of chicken soup
  • 1½ cups milk
  • 1 cup shredded Pepper jack cheese
  • 2 chicken breasts
  1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture.
  2. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
  3. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  4. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
  5. Top with pepper jack cheese and serve. *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.


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