Friday, February 10, 2012

Crockpot Chicken Enchilada Soup


Since the weather still can’t decide if it wants to stay hot or cold, I got to make some soup right when it got cold again. I had some leftover turkey and used that in the soup instead of chicken. Overall I’m not 100% sure I would make this again. It was ok, but didn’t wow us like the Tortilla Soup did.

Crockpot Chicken Enchilada Soup
(Adapted from Dainty Chef)

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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 large bowl, whisk together the enchilada sauce and chicken broth mixture.

Gradually whisk in remaining milk until smooth. Set aside.


In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper.


Place the chicken breasts on top of the mixture.


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.


When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese, slices of avocado, sour cream, crushed tortilla chips and serve.



  1. Well the good thing about cooking is that you can always try something different.

    Happy weekend,

  2. Love making food in the crockpot in the winter. It is always nice to smell dinner when you walk in the door.