Fix and Forget Friday – Crock Pot Chicken Enchilada Soup
 I love soup…..that should be evident by all the soup recipes on here. And I have to warn you – more are coming. It’s inevitable. Something about a hot and spicy, or thick and creamy, soup just gets me all excited. I’m a huge fan of enchiladas, so putting them in soup form just makes get all giddy. Add in the crock pot and I don’t quite know what to do with myself. I’m not sure where this obsession with my crock pot might take me…..but wherever it is, I hope you’ll visit me. |
 You’ll need one pound of chicken, cooked and drained beans, diced tomatoes, corn, onion, green pepper, salsa, cream of chicken soup, milk, and shredded cheese. This could also be made with turkey breast if you so desired…..but then it would be called Turkey Enchilada Soup. I like to point out the obvious. |
 In the bottom of your buttered crock, mix up the beans, corn, tomatoes, onion, and green pepper. Any type of bean will do. I used cranberry beans, but black beans, pinto beans, or October beans would work…..just use what you have. |
 In a small bowl, mix up the cream of chicken soup, milk, and salsa. You could use enchilada sauce instead of the salsa if you like. Just make sure it’s spicy. Non-spicy enchiladas might qualify as a sin – it seems pretty sin-ish to me. |
 Something about raw chicken just makes me shiver. It just doesn’t look nice. It looks all white and naked. *Shiver* Anyway, lay it on top of your vegetables. We’re going to cover it up in a minute so it’s not exposed. |
 Pour your soup and milk mixture over the chicken and veggies. |
 Here is the tricky part…..or at least as tricky as I get. Cover and cook on HIGH for 3-4 hours. I cooked mine on high for 4 hours because I needed it for lunch. If I was going to cook it for dinner, I’d just cook it on LOW for 6-8 hours. |
 After 3 ½ or 6 ½ hours, pull your chicken breast out of the crock pot. It should be difficult to get out because it’s falling part on you and splashing juice out of the crock and onto the countertop and you. Or something like that. Shred the meat with two forks and return it to your crock pot. Add the cup of cheese along with it. Give it a good stir and put the lid back on. It’s technically ready to eat now, but I let mine simmer another 30 minutes. Mainly because I was busy and didn’t have time to fiddle with it yet. Honesty is the best policy. |
 I hate to toot my own horn, but TOOT! TOOT! This is stinkin’ delicious! Yummy in the tummy! Too legit to quit! As with most soups, it is even better the next day. Enjoy! And be on the lookout for more soups.Crock On! |
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Crock Pot Chicken Enchilada Soup 1 pound chicken breast 2 cups beans, cooked and drained 1 can (14.5 ounce) diced tomatoes 1 cup frozen corn ½ cup each, chopped onion and green pepper ½ batch of homemade cream of chicken soup 1 ½ cups whole milk 1 ½ cups salsa 1 cup shredded Cheddar cheese In a greased crock, mix together the beans, tomatoes, corn, onion, pepper, and salsa. In a separate bowl, combine the salsa, milk, and cream of chicken soup. Stir well. Place chicken breast on top of vegetables. Pour soup mixture over chicken and vegetables. Cover and cook on low for 4 hours. After 3 ½ hours, remove chicken and shred. Return chicken to crock and stir. Add cheese. Replace lid and cook an additional 30 minutes. Serve. |
| This post is linked at Sunday Night Soup Night at Easy Natural Food. |
Hi Stacy! I came over to check out your blog and the first thing I see is a recipe that I’ve been hunting for! We started on real/whole foods less than a year ago and I’ve wanted to find a healthy version of this soup. The one we were eating was almost 100% canned… yuck! This looks delicious and I can’t wait to try that cream of chicken soup recipe, too.
Justyn
Creative Christian Mama recently posted..Fun Things Friday: Post-partum Herb and Salt Bath
Congrats on your new post at Modern Alternative Mama! And enjoy the soup.
Sounds absolutely delicious!! I love making my own creamed soups for recipes like this, but, alas, I must now find a gluten free version. I love using my crock pot!!
My crock pot and I are not soon parted.
I’m going to put this and your cheeseburger pizza on our meal plan for this week:) Yum!! What do you recommend to eat with this soup? Thanks!!
We ate it with tortilla chips – almost like a dip. And I served peaches on the side.
Let me know how you like it!
This looks lovely. How many servings are there. We have five in our family 3 adults and 2 teenagers! I should probably double it huh?
Virginia, I am sorry but I don’t know how many servings it has. I know I fed it to three adults and one child….and I had a bit left over for the next day.
Good luck!
Thank you! Definitely doubling it. We like leftovers! Love your site.
Thank you Virginia!
I hope you enjoy the soup……we love it!
This sounds great! Yummy rich, creamy flavors, we would definitely enjoy this! Hope you don’t mind me pinning it. Thanks so much for sharing this recipe with Sunday Night Soup Night! I’ll be hosting every week so I’d love to see you again with your next soup/stock/chowder recipe.
Pin away!
We love it! I’ll try to link up each week. Thanks!