Wednesday, March 3, 2010

Chicken Enchilada Soup

Two bottles of enchilada sauce were found lurking behind the salsa during the last stockpile inventory. I don’t know who would have put salsa in front of them…but, it certainly couldn't have been me! Anyways, I needed to use them up soon and really didn't want enchiladas.

I had a grand idea that I would make soup…did you see that one coming?!? I have been on a real soup kick lately. Have you noticed? This may be the last soup I post in a while since spring is on the way (fingers crossed), so I wanted to leave you with a good one. Ok, I really shouldn't promise things like that. I like soup and may or may not continue to make it all year!

When I was trying to make up a soup I came across this recipe on Real Mom Kitchen. I knew I had to try it. I have a great Chicken Chili recipe, that we LOVE, but it takes a lot of time. This recipe resembled it but was cheaper and easier. Hello- Crock Pot, go ahead and dust it off because you are going to want to make this.

I changed the original recipe to suit what I had on hand. Don’t ever be afraid to do that!

2 cups black beans (I used ones that I had cooked up and then froze, but you could use 1 can of rinsed and drained black beans)
2 cans ROTEL
1 cup frozen corn
½ cup chopped onion
1 can enchilada sauce (10oz.)
1 can cream of chicken soup (10 ¾ oz.)
1 ½ cups milk
2 chicken breasts, uncooked
cheese for topping

In a 3 ½ to 5 quart crock pot, combine beans, ROTEL, corn, and onion. Place the chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken and shred. Add chicken back to soup. Top with cheese.
Serves 6

This post is linked to Crock Pot Wednesday at


Daniel said...

It could have been me who put the enchilada sauce behind the salsa...but I'm pretty sure it was Samson. :-)

Misty said...

hahaha... I have to laugh at Daniel's comment.

Since I have some Rotel tomatoes to use and this doesn't have Velveeta, I think the Oldfield clan will be trying this... :)

Sook said...

Oh the soup looks fantastic! Especially with the cornbread... yum!

Velva said...

This is a great soup recipe. Thanks for sharing.

I am hoping that Spring arrives soon!

~Alison~ said...

This soup recipe looks amazing! I'll have to try it soon! I have some black beans in my freezer too! But not much of the rest of the ingredients! haha! I'll have to add them to the shopping list!


martina said...

Hi Katie, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

- The RO*TEL Across America Team

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