I love crock pot soups and they are great meals for fall and winter. I have a lot of these types of recipes that are my staples, because they are so easy to throw together and they taste delicious. Most taste even better the next day, so I usually put the leftovers in several small tupperware containers and take them to work for lunch.
When my mom told me about this crock pot soup recipe, I knew I needed to try it. It was super easy to make and the family really liked it. It tastes just like chicken enchiladas! I will definitely add this one to my crock pot soup rotation. If you use the Mexican tomato sauce and the pepper jack cheese, it’s a bit spicy, so if you want to tone it down a little, you can use mild enchilada sauce and/or plain jack cheese instead.
Chicken Enchilada Chowder
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
I small onion, chopped
1 small bell pepper, chopped
2 small cans El Pato Mexican tomato sauce or 1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts (can still be frozen)
In a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. Top with chicken breasts. In a large bowl, whisk together enchilada sauce or Mexican tomato sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 4 to 5 hours.
Remove chicken from crock pot and shred. Add chicken back into soup. Stir in shredded cheeses until melted just before serving. Serve with crushed tortilla chips and avocado or sour cream, if desired.
Source: Adapted from Taste and Tell