It's amazing how many different ways there are to make an enchilada soup. I loved this as it was super crazy. It used a lot of cans, but it was easy.
Sometimes you need easy, you know?
This was really good. It did make an enormous batch and barely fit in my huge crockpot. Go ahead and only make half if you want. Or break out the huge crockpot and enjoy the leftovers for a long time.
Chicken Enchilada Soup in the Slow Cooker
Adapted from Eat at Home
■1 1/2 – 2 lbs. chicken tenders
■1 red bell pepper, diced
■1/2 large onion, diced
■2 cans black beans, drained and rinsed
■2 cans tomatoes with diced green chilis
■1 can cream style corn
■1 cup frozen corn
■2 cans cream of chicken soup
■2 cans enchilada sauce, 15 oz.
■3 cups milk
Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it. Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last 3 ingredients together and pour over others in slow cooker. Cook on high for 6 hours or low for 7-8 hours.
Top with shredded pepper jack cheese and serve with tortilla chips.
In the doubled recipe, the 2 cans of tomatoes with green chilies gave the soup a nice kick. We liked that much heat, even the kids, but if your family doesn’t then substitute a can of diced tomatoes for 1 can of tomatoes with green chilies.
One Year Ago...
Sweet Potato Chips
This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Calories calculated from calorieking.com. Some numbers are approximate and rounded.
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