Chicken Enchilada Soup Recipe

You always make the same thing!

This was becoming an all too familiar saying in our house about the dinners I was making.  And quite frankly, I’d have to agree with them!  But girl, I’ll be honest…I don’t LOVE to cook. Do I know how…yes! Do I hate it…not really! I just don’t love love love it!  I wish I did. Maybe its the whole clean up thing afterwards, or that its an every day thing…I don’t know!  I mean, I don’t mind it…but lets just say that I am not chomping at the bit to get in the kitchen and cook dinner every night!!

But in an effort to mix things up a bit, I’ve committed to trying at least one new dinner recipe a week!  I figure that this something I can commit to!

So last week it was Chicken Enchilada Soup.  I got this recipe from but modified it a little bit because I didn’t have all the ingredients as outlined on her blog! I have to say….both my hubby and I loved it!  At this point, I can’t even remember if either of my girls tried it! But either way, here’s the recipe and what I did differently!!


  • 4 large chicken breasts
  • 15 ounce can chicken broth (I didn’t have broth but I did have chicken boulion so I used that to make my own broth according to package directions.
  • 10 ounce can red enchilada sauce
  • 8 ounce can condensed cream of chicken soup
  • 30 ounces black beans , rinsed and drained (two 15 ounce cans)
  • 10 ounce can rotel tomatoes and green chiles
  • 15 ounce can corn , drained
  • ½ cup onion , chopped
  • ½ cup red bell pepper , chopped
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • 1/2 cup shredded cheddar cheese , more if desired
  • S&P to taste

For serving: Tortilla strips, tortilla chips, shredded cheese, sour cream, cilantro (I used plain greek yogurt and cilantro on top of mine)


  • Place chicken in a 5 quart crockpot. Pour the chicken broth and enchilada sauce over the chicken. Next add the cream of chicken soup, black beans, tomatoes, corn, onion and bell peppers to the crock pot. Add the seasonings to the top.
  • Cover and cook on high for 3-4 hours or low for 5-7 hours.
  • Remove chicken and shred or cut into bite-sized pieces. Place the chicken back in the soup. Add the shredded cheese. If adding cream cheese, add now and cook on low for 30 minutes.
  • Ladle soup into bowls. Add tortilla strips or crushed tortilla chips. Top with extra cheese, sour cream and cilantro if desired.

I added cilantro, plain greek yogurt and crushed tortilla chips to the top of mine!!  It really was super each and will be a great addition to our meal rotation