Crock Pot Chicken Enchilada Soup

Today I am  sharing one of our go to soups as of late.  Crock pot Chicken Enchilada Soup.

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I love that it is on the healthier side of soups.  It is also quick to mix up and then let cook!  When you get back from a busy day you have maybe 5 minutes before dinner is on the table ready to go.

Ready to give it a try?

Crock Pot Chicken Enchilada Soup

adapted from Jamie cooks it up

Ingredients:

  • 1/2 quart canned tomatoes
  • About 1/2 tsp cumin
  • just under 1/2 tsp oregano
  • 2 – 15 oz cans corn drained
  • 2 – 15 oz cans black beans, drained and rinsed
  • 1/2 cup red or green pepper chopped
  • 2 chicken breasts (frozen works great)
  • 1 -10 oz can enchilada sauce
  • 1- 10 oz can cream of chicken soup
  • 2 1/2 cups milk
  • 4 tsp bullion granules
  • 1/2 tsp lime juice
  • 1/3 cup sour cream
  • 2 Tbsp butter

1.  Pour the canned tomatoes into your crock pot with the juice.  If you have big chunks take a pair of kitchen scissors and cut them up a bit.cp_enchillada2

2.  Drain and rinse the black beans and place in crock pot

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3.  Drain corn and add to pot

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4.  Place chopped pepper into crock pot

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5.  In medium sized bowl pour enchilada sauce, cream of chicken soup, milk and bullion and whisk together until smooth

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6.  Place chicken into crock pot

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7.  Pour sauce over chicken

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8.  Cook on low 7-8 hours (or high for 4 hrs.)

9.  Once chicken is cooked remove it from the crock pot and shred it.

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10.  Add 2 Tbsp butter to crock pot

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11.  Add in 1/2 tsp lime juice

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12.  Place 1/3 cup sour cream in crock pot and stir until well combined

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13.  Add the chicken  you shredded back into the crockpot.

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14.  You are ready to eat!  Serve with a bit of cheese, tortilla chips etc.

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Enjoy!

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