Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup is a warm and comforting meal perfect for the weeknight! Let dinner cook in your slow cooker and come home to a flavorful meal!

Slow Cooker Chicken Enchilada Soup

Whew! I just returned from an amazing trip to Napa and Monterey, California. If you follow along on Instagram, you saw a preview of the beautiful places I visited. The recap of my trip will be posted soon. I definitely indulged and enjoyed the best food that California has to offer. But as much as I loved the incredible food, there is nothing like returning to a home cooked meal. Slow cooker chicken enchilada soup is on the menu in my house for dinner tonight!

I can’t believe that it has taken me this long to post this recipe. Out of all the meals we cook, this chicken enchilada soup most regularly makes an appearance at our dinner table during the cooler months. Warm, comforting and full of flavor, this soup is the perfect meal.

Slow Cooker Chicken Enchilada Soup - the best weeknight meal!

Perfect for weeknights or cool fall days, slow cooker chicken enchilada soup is loaded with delicious vegetables. Fill your crockpot, let dinner cook for you and come home to a kitchen that smells good and a meal ready to be enjoyed.

Slow Cooker Chicken Enchilada Soup - the best weeknight meal! Slow Cooker Chicken Enchilada Soup - the best weeknight meal!

This recipe is barely adapted from Dainty Chef and is definitely worth posting because it is one of absolute favorite meals. I like to lighten up the recipe slightly, but the flavor and consistency is the same.

Slow Cooker Chicken Enchilada Soup
Save Recipe

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 cup milk
  • 1 can (10 ounce) Enchilada sauce
  • 1 can (15 ounce) black beans, rinsed and drained
  • 1 can (14.5 ounce) diced tomatoes
  • 1 1/2 cups frozen corn
  • ½ cup onion, chopped
  • 1 small bell pepper, diced
  • 2 whole chicken breasts
  • Monterrey Jack cheese, sour cream, avocado, tortilla chips, as desired

Instructions

  1. In a saucepan over medium-low heat, melt butter. Add flour and stir until smooth and bubbly. Remove from heat; slowly add ½ cup chicken broth and ½ cup milk. Whisk to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Remove from heat. Add enchilada sauce, remaining milk and remaining broth to heated broth mixture. Whisk until smooth. Set aside.
  2. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. When the chicken is cooked through, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix well. Top with cheese, sour cream, avocado or tortilla chips, as desired.
http://www.spoonfulofflavor.com/2014/09/15/chicken-enchilada-soup/

Source: barely adapted from Dainty Chef

Slow Cooker Chicken Enchilada Soup - the best weeknight meal!