Chicken Enchilada Soup in a Crockpot

In the mood for a quick, easy, and “feels like home” type of crockpot recipe? Then this chicken enchilada soup is for YOU!

Ready for another amazing crockpot recipe?! Chicken Enchilada Soup in a Crockpot? I’m in! I love crockpot recipes because you can create so many delicious dishes without having to be cooking for an hour or more. You put it in the crockpot then the crockpot does all the work. Another thing I love about this dish is that it is so versatile. You can spice up your chicken enchilada soup any way you want!

Chicken Enchilada Soup in a Crockpot

Chicken Enchilada Soup in a Crockpot

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A recipe that is warm, cozy, and requires minimal work! Sign me up. I can't wait for you to try this delicious recipe.

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

• 2 chicken breasts
• 15 oz can black beans, Drained
• 14.5 oz can Rotel
• 4 oz can jalapenos
• 16 oz package of frozen corn
• 2 medium onions, diced
• 1 bell pepper, de-seeded and diced
• 10 oz green enchilada sauce
• 3 T butter
• 3 T flour
• ½ cup chicken broth
• ½ cup milk
• 1 cup Monterrey jack cheese

Instructions

1. In a crockpot add the chicken breasts, black beans, rot-el, jalapenos, frozen corn, diced onions, diced bell pepper.
2. In a saucepan make a rue. You do this by adding the butter and then while it is melting whisk in the flour. Bring to a gentle boil. Then remove from heat.
3. Slowly mix in the chicken broth and then the milk. While you are adding the liquid whisk it so it is smooth. Then put the pan back on the stovetop and heat until the mixture begins to thicken.
4. In a bowl add the enchilada sauce. Then after the mixture thickens slowly add it to the enchilada sauce while whisking.
5. Pour the mixture into the crockpot over all of the other ingredients.
6. Cook on low for 6-8 hours.
7. When you are about ready to eat remove the chicken breasts, shred, then add them back into the soup. Then sprinkle with the Monterrey cheese. Cover and let the cheese melt and then serve.

Ingredients

• 2 chicken breasts
• 15 oz can black beans, Drained
• 14.5 oz can Rotel
• 4 oz can jalapenos
• 16 oz package of frozen corn
• 2 medium onions, diced
• 1 bell pepper, de-seeded and diced
• 10 oz green enchilada sauce
• 3 T butter
• 3 T flour
• ½ cup chicken broth
• ½ cup milk
• 1 cup Monterrey jack cheese (you will add this right before serving)

Instructions

In a crockpot add the chicken breasts, black beans, rot-el, jalapenos, frozen corn, diced onions, diced bell pepper.

In a saucepan make a rue. You do this by adding the butter and then while it is melting whisk in the flour. Bring to a gentle boil. Then remove from heat.

Slowly mix in the chicken broth and then the milk. While you are adding the liquid whisk it so it is smooth. Then put the pan back on the stovetop and heat until the mixture begins to thicken.

In a bowl add the enchilada sauce. Then after the mixture thickens slowly add it to the enchilada sauce while whisking.

Pour the mixture into the crockpot over all of the other ingredients.

Cook on low for 6-8 hours.

When you are about ready to eat remove the chicken breasts, shred, then add them back into the soup. Then sprinkle with the Monterrey cheese. Cover and let the cheese melt and then serve.

I cannot wait for you to try this recipe!