Meal Planning Monday- Crock Pot Chicken Enchilada Soup (and it's actually Monday, y'all!)

Crock Pot Chicken Enchilada Soup

I thought this YUMMY crock pot chicken enchilada soup would be perfect to share on this rainy Monday!  A few years ago, I went to a wedding couples shower, and each of the hosts brought a different crock pot soup for the guests to enjoy.  I have way more of a tooth for salty than sweet, so I loved this idea.  My friend who hosted brought this delish soup, and I am going to update the blog once I figure out where she got it.  I made a few changes, and we enjoy this meal ALL. THE. TIME.  That's because it is so easy to make, of course. This mama likes anything I can quickly throw in the crock pot in the morning (and it smells SO good cooking all day.)  I love it served with tortilla chips, sour cream and pepper jack cheese.  It is perfect for colder weather. ENJOY! 

From the Store:

2 cans petite diced tomatoes with sweet onion

1 can black beans, drained and rinsed

2 small boneless skinless chicken breasts

10 oz frozen corn

1 can cream of chicken soup

1 can medium enchilada sauce

1 onion

1 red pepper

1.5 cups skim milk

sour cream (for topping)

pepper jack cheese (for topping)

tortilla chips (for topping)

1. Chop the pepper and onion (I use a small-medium sized onion.)

2. Drain and rinse the beans.

3. Combine the onion, red pepper, beans, 2 cans petite diced tomatoes and corn in the bottom of the crock pot.

4. Place two chicken breasts on top of the mixture. Make sure they are small chicken breasts (if you use large ones trim them down.)

5. In a separate bowl, stir together the cream of chicken and enchilada sauce.

6. Slowly whisk in 1.5 cups of milk.

The mixture should look like this:

7. Pour mixture over top of chicken breasts.

8. Cook on low for 6 hours, stirring occasionally.

9. Take out chicken breasts and shred.

10. Add the chicken back in to the soup.

11. Cook on low for another hour (or longer)

12. ENJOY!  I love to top the soup with sour cream, tortilla chips, and shredded pepper jack cheese.  It would also be yummy with avocado slices on top (I just have a hard time picking out good avocados!).  Oh and wine...everything is better with wine! ;)

I made this yesterday for a friend, so I don't have a picture of the finished product ready to eat.  I will update if she shares any pictures of her kids enjoying it!  When re-heating, be sure to put it on the stove or back in the crock pot.  It needs to be served HOT.  Also, if needed, add a little skim milk or water when reheating.

Recipe Card:

1. Chop the pepper and onion (I use a small-medium sized onion.)

2. Drain and rinse the beans.

3. Combine the onion, red pepper, beans, 2 cans petite diced tomatoes and corn in the bottom of the crock pot.

4. Place two chicken breasts on top of the mixture. Make sure they are small chicken breasts (if you use large ones trim them down.)  

5. In a separate bowl, stir together the cream of chicken and enchilada sauce. 

6. Slowly whisk in 1.5 cups of milk. 

7. Pour mixture over top of chicken breasts.

8. Cook on low for 6 hours, stirring occasionally. 

9. Take out chicken breasts and shred.

10. Add the chicken back in to the soup.

11. Cook on low for another hour (or longer)

12. ENJOY!  I love to top the soup with sour cream, tortilla chips, and shredded pepper jack cheese.  It would also be yummy with avocado slices on top (I just have a hard time picking out good avocados!).  Oh and wine...everything is better with wine! ;)