Soup is my go to meal for rainy, cloudy, dreary days. We have had a few of those lately so I made my Creamy Chicken Enchilada Soup a few days ago and wanted to post the recipe here for you. It’s a soup that my kids devour. We add cheese and chips to the top and gobble it up quickly. This is a family friendly soup for sure.
Crock Pot Creamy Chicken Enchilada Soup
- 3- 10 oz cans, of your favorite enchilada sauce
- 1- 12 oz. bag frozen corn
- 1- 15 oz can black beans (drained and rinsed)
- 1 family size can (26 oz.) Cream of Chicken Soup
- 3-4 chicken breasts (frozen is ok)
- 3 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- shredded cheese, chips, sour cream and guacamole for garnishing if desired
Add all ingredients to the crock pot at cook on low for 6 hours. Remove the chicken to a cutting board and shred or chop. Add back into the crock pot and stir. Serve with shredded cheese, sour cream, chips and guacamole if desired. Enjoy!
Here is a printable version for you:
Creamy Chicken Enchilada Soup
Ingredients
- 3- 10 oz cans, of your favorite enchilada sauce
- 1- 12 oz. bag frozen corn
- 1- 15 oz can black beans (drained and rinsed)
- 1 family size can (26 oz.) Cream of Chicken Soup
- 3-4 chicken breasts (frozen is ok)
- 3 cups chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- shredded cheese, chips, sour cream and guacamole for garnishing if desired
Instructions
- Add all ingredients to the crock pot at cook on low for 6 hours. Remove the chicken to a cutting board and shred or chop. Add back into the crock pot and stir. Serve with shredded cheese, sour cream, chips and guacamole if desired. Enjoy!
[…] Make enchiladas without the mess with this Crock Pot Creamy Chicken Enchilada Soup! […]