Monday Morning Mmmm: Chicken Enchilada Soup

Could a recipe that calls for a mound of shredded cheese possibly be bad? No. Not in my experience.

The other week, when I was searching for a way – any way – to use those irritating drumsticks, I ran across a recipe for chicken enchilada soup from Laura (Real Mom Kitchen) on Tasty Kitchen. It looked so good that I decided not to mess it up with dark meat.

I’d been waiting for the perfect time to try it out – preferably a time when Mark wouldn’t be home, because he doesn’t like any soup. (I know. Weird.) On one of our [many] snow days, I asked our friends Josh and Brittany over for dinner. We always have a good time together, but I was also going a little crazy after three days stuck in the house with a certain three-year-old. Luckily, they were free and especially excited about a low-carb meal.

Side note: Brittany knows me and my carb-loving ways so well. She initially replied to my text message dinner invite by saying, “Thanks, but I have to take my glucose test in the morning [she’s pregnant], so I think I’d better stay home and eat something low-carb.” Never have I been known to serve a low-carb meal!

Until now.

This soup is super easy – mostly just opening cans and dumping into the slow cooker. And it’s delicious. AND it makes enough for a meal and leftovers. And did I mention how many veggies go into this healthy soup?! Basically, it’s a win-win-win-win. (Unless you don’t like soup. Which is just weird.)

Chicken Enchilada Soup

1 can black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 can corn (or 1 package frozen corn)
1/2 cup onion, chopped
1/2 cup red pepper, diced
1 can (10 oz.) enchilada sauce
2 cans cream of chicken soup
1 1/2 cups milk
2 whole chicken breasts (uncooked)
8 oz. pepper jack cheese, shredded

Combine beans, tomatoes, corn, onion and pepper in slow cooker. Place chicken on top. Whisk together the sauce, soup and milk; pour mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours (or high for 3 to 4 hours). Shortly before serving, take the chicken out and shred. Then put it back in the soup and stir it up. Yields 8 servings.

The original recipe called for just one can of soup, but I like a creamier soup overall, so I added an extra one. Also, my Walmart was apparently feeling the pinch of the snowstorm and was completely out of red peppers, so I substituted a green one. That doesn’t seem like a big deal, but I definitely don’t recommend it. I actually can’t wait to try this again with the red pepper!

Do you like soup? What’s your favorite?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home and Ultimate Recipe Swap at Life as Mom.

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers!

28 Comments Monday Morning Mmmm: Chicken Enchilada Soup

  1. Erin January 24, 2011 at 10:00 am

    That sounds SO good. I’ll try it!

  2. Tawni Miller January 24, 2011 at 10:17 am

    This sounds really delicious. Can you post the nutritional information on it?

  3. Vanderbilt Wife January 24, 2011 at 11:58 am

    All those veggies look so pretty! I almost always sub green peppers for red since they are cheaper and I prefer them anyway, but they do have a different flavor profile. (Someone’s been watching too much Top Chef.)

    You had me until cream of chicken soup. But I think I can make my own from scratch and sub it in!

    1. Mary @ Giving Up on Perfect February 5, 2011 at 11:44 am

      Yeah, yeah, you and your healthy cooking. It WAS 98% fat-free…does that help? ;)

  4. Brittany January 24, 2011 at 2:19 pm

    I must say – it was absolutely delicious! AND I passed my glucose test, so that’s a win-win for me! :) Thanks yet again for a wonderful dinner! I’m happy to come over anytime you’re dying to try out a recipe! Never had anything I didn’t love!

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  6. Allison @ Alli n Son January 24, 2011 at 4:45 pm

    Did you see post from today? Also a recipe for chicken enchilada soup! Slightly different though. Great minds think alike, huh?

    1. Mary @ Giving Up on Perfect February 5, 2011 at 11:43 am

      I’m so late to reply, but this cracked me up. I actually linked up to one of the carnivals RIGHT after you, so I labeled mine “Another Chicken Enchilada Soup”! Haha!

  7. Marleeeeeena January 24, 2011 at 9:13 pm

    This sounds delicious and I definitely will be making it soon.

  8. Melinda January 25, 2011 at 7:32 am

    I love how easy this is – just dump it all in the crock pot! The pepper jack cheese would add a nice kick too.

    1. Mary @ Giving Up on Perfect February 5, 2011 at 11:42 am

      It really does add a good kick. It was my favorite part!

  9. Lana January 26, 2011 at 8:19 am


  10. Mrs. Jen B January 26, 2011 at 7:04 pm

    Mmmm…this is the perfect time of year for such a wonderful soup recipe! I would love to have a bowl of this in front of me right about now (and I’ve already had dinner!).

    Visiting from Tasty Tuesdays :-)

  11. It's a Keeper January 26, 2011 at 7:30 pm

    This recipe looks amazing! I would love for you to link this or any of your recipes to my blog hop @ It’s a Keeper Thursdays.

    Thanks so much for sharing!

  12. Dustbunnyraiser August 27, 2011 at 11:38 am

    I must be thick or something, but I’m not finding what you did with the chicken, once this was cooked.

    1. Mary @ Giving Up on Perfect August 27, 2011 at 2:35 pm

      Not thick at all! And I’m so glad you pointed that out (off to fix it as soon as I finish this reply)! About half an hour before serving, take the chicken out, shred it and put it back into the soup. Sorry for not saying that in the first place!!

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  14. Kellie September 13, 2011 at 7:26 am

    I live overseas and can’t get a can of enchilada sauce. Can I substitue a packet of enchilada seasoning?

    1. Mary @ Giving Up on Perfect September 14, 2011 at 1:26 pm

      I believe so. You’ll be short a few ounces of liquid, though, so you might add chicken broth or something similar to keep the consistency right. I hope your soup turns out great!

      1. Kellie September 20, 2011 at 4:07 am

        Thanks for the advice. It turned out great with the packet. It was a little spicy for my kiddos, so I’ll probably just add regular diced tomatoes next time…but there will definitely be a next time!

        1. Mary @ Giving Up on Perfect September 24, 2011 at 8:09 pm

          I can’t even get my kiddo to eat soup, so you’re ahead of me! I’m glad the soup turned out well!

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  16. Debra April 30, 2012 at 11:07 am

    If I use canned corn, should it be drained before putting it in the crockpot?
    This looks so good! Thank you for posting the recipe!

    1. Mary @ Giving Up on Perfect May 3, 2012 at 4:40 pm

      Yes, drain the corn. :)

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  19. Cheryl April 10, 2014 at 11:39 am

    Have this simmering on the stove now. Used diced tomatoes with lime and cilantro and mild green chile enchilada sauce to keep the heat down. Smells so good!

    1. Mary @ Giving Up on Perfect April 10, 2014 at 9:21 pm

      Yay! I hope you enjoyed it!!

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