Crock-Pot Chicken Enchilada Soup

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An easy yet fun way to make Crock-Pot Chicken Enchilada Soup. No pre-cooking the chicken, just add the ingredients, and you will have a yummy soup!So continuing with my soup kick, decided to try one with enchilada sauce.  It was yummy and the family enjoyed it.

This lovely Mexican inspired soup is super easy to put together and toss in the slow cooker. And the flavor is really out of this world!

I like to top bowls of this comforting chicken soup with shredded cheddar cheese but you can use whatever your favorite taco-type toppings such as sour cream, diced avocado, sliced black olives. Or use a different type of cheese such as pepper jack, Monterrey jack or queso fresco!

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Crock-Pot Chicken Enchilada Soup Recipe

Print Recipe Crock-Pot Chicken Enchilada Soup Recipe

Rating	Votes: 4 Rating: 2 You: Rate this recipe!
Servings	8people
Prep Time	15minutes
Cook Time	8hours on LOW or 4 hours on HIGH

Ingredients

• 15 ounces canned tomato sauce
• 15 ounces canned black beans rinsed and drained
• 1 whole onion yellow, chopped
• 16 ounces frozen corn
• 10 ounces canned enchilada sauce or homemade
• 1 1/2 cups milk
• 10.75 ounces canned cream of chicken soup
• 2 whole boneless skinless chicken breasts

Servings: people

Ingredients 15 ounces canned tomato sauce 15 ounces canned black beans rinsed and drained 1 whole onion yellow, chopped 16 ounces frozen corn 10 ounces canned enchilada sauce or homemade 1 1/2 cups milk 10.75 ounces canned cream of chicken soup 2 whole boneless skinless chicken breasts Servings: people

Rating Votes: 4 Rating: 2 You: Rate this recipe! Servings 8people Prep Time 15minutes Cook Time 8hours on LOW or 4 hours on HIGH

Instructions

1. Line a 5 quart or larger slow cooker with a crock-pot liner to ease clean up if desired.
2. Pour in your 15 oz can of tomato sauce
3. Next pour in your can of black beans
4. Add your frozen corn and chopped yellow onion.
5. In a separate bowl combine the enchilada sauce with the cream of chicken soup until it's well mixed, then add the milk and again wisk until it's well mixed.
6. Pour the soup, milk, sauce mix over the rest of the ingredients in the crock.
7. Add your two boneless chicken breasts, they should be under the liquid enchilada, soup, milk mix.
8. Cook for 8 hours on low or 4 on high.
9. Carefully pull out the chicken, put it in a bowl and shred.
10. Put the chicken back into the crock and add 1 cup of shredded cheese.
11. It is now ready to serve, the other cup of cheese use as a garnishment, and serve with tortilla chips.

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