Filled with the flavors of chicken enchiladas, this Slow Cooker Chicken and Cheese Enchilada Soup is super easy to make and slow cooks all day for maximum flavor.
For more slow cooker favorites, try this Crockpot Corn Chowder or this Crock Pot Cheeseburger Soup.
If you are a regular reader of my blog, you know that usually every month I choose a Cookbook of the Month and post a recipe from that cookbook every Friday. Well, things are going to be a little different this month. I actually really slacked last month. I only posted 2 recipes from the Cookbook of the Month for December. And since this month is so busy and unpredictable, I decided to take a break from the regular routine. Instead, I will still be posting a recipe from a cookbook every Friday. But it will be more of a Cookbook Feature – a different cookbook each week.
This first recipe comes from a new cookbook. I’ve said it before, but I’m a sucker for those mailers that I get in the mail, promising a new and beautiful cookbook. Before I know it, I’ve sent it back in, asking for my copy to be sent to me. This is one such cookbook – Family Circle’s Quick and Easy Cooking. So far, though, it has been a good purchase. We all know that I love quick and easy, and I have quite a few recipes bookmarked from this book.
This Slow Cooker Chicken and Cheese Enchilada Soup really couldn’t be any easier. It is a slow cooker recipe, so it’s not exactly quick. (Why they have a slow cooker recipe in a quick cookbook is beyond me!) But I’m always up for trying a new slow cooker recipe. And it’s the perfect time of year for a warm bowl of soup. Also, the original recipe is vegetarian, I added in the chicken, but this would be just as good by leaving out the chicken. A perfect winter’s night meal! If you love a good slow cooker soup as much as I do, you’ll love this one!
Check out these other slow cooker soups that dinner a cinch!
Slow Cooker Beef Noodle Soup
Slow Cooker Potato Soup
Slow Cooker Tomato-Basil Parmesan Soup
Creamy Butternut Squash Soup
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Slow Cooker Chicken and Cheese Enchilada Soup
Ingredients
- 1 (15 oz) can black beans drained and rinsed
- 1 (14.5 oz) can diced tomatoes drained
- 1 (10 oz) package frozen whole kernel corn
- 1/2 cup chopped onion
- 1/2 cup chopped red, yellow or green bell pepper
- 1 (10 oz) can enchilada sauce
- 1 (10.75 oz) can condensed cream of chicken soup
- 2 cups milk
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded Cheddar cheese
- 6 cups cooked, shredded or cubed chicken
Instructions
- In a 5-6 quart slow cooker, combine the beans, tomatoes, corn, onion and bell pepper.
- In a bowl, whisk together the enchilada sauce and the condensed soup. Gradually whisk in the milk until smooth. Pour the liquid over the ingredients in the slow cooker and stir to combine.
- Cover; cook on low heat for 6-8 hours or high for 3 to 4 hours.
- Add the cooked chicken, Pepper Jack cheese and Cheddar cheese. Cook until the cheeses are melted and the chicken is cooked through, another 10-15 minutes.
- Serve topped with avocado, sour cream, crushed tortilla chips, or any other desired toppings.
Ingrid says
Hi! I made or rather my son, Jalen (12ys old)did last night! It was great and obviously pretty easy. The only thing I really did was cook the chicken and get out all the ingredients for him. We did as you suggested and served it with broken torilla chips, a little more pepperjack, and sour cream on top. Unfortunately our avocado still wasn’t ready. 🙁
Thanks again for sharing a GREAT recipe! Oh, I forgot to mention he made it on top of the stove not in the slow cooker.
~ingrid
Belinda says
Gosh, does this ever sound good! I made a white chicken chili last week, and this might have to be the next soup I make. It really looks delicious! Your recipes are just as enticing as ever! I have a lot to catch up with. 🙂
April says
YUM! This looks great!
giz says
I love the put it together in 5 minutes, set the timer and forget it method. Just simplifies the “what am I cooking tonight” dilema and full of good things too.
Gigi says
This recipe sounds delicious! I love the avocado on top!
Half Baked says
Sounds like a big bowl of comfort!!
Sophie says
Ahh…a slow cooker recipe…perfect for a working girl :)! Love the heartiness of this meal, and the many veggies.
Susan from Food Blogga says
Freakin’ awesome! It’s like a Mexican enchilada and New England chowder got married and became this! I love it, Deborah! Love it!
Gretchen Noelle says
Sounds like a delicious soup!
Paula says
I don’t think I’ve seen this type of chowder before! It’s fantastic! I like how it is both crunchy and creamy. My hubby would eat this! YUM!
Logan says
Had it last night. Conveniently, we already had all the ingredients. Yum! It’s like taco soup but thick and creamy (but not too rich) and the red enchilada sauce adds great flavor. We didn’t add the cheese to the soup but put it in each bowl as desired. Oh, and we didn’t have a pepper. The avocado is definitely the cherry on top. Thanks for sharing!
Mary says
Oh wow that looks yummy! I may have to make it! 🙂
And yeah it’ll be an unpredictable month. yay new baby!
glamah16 says
Yumm. and I love that avacado topping.
Grace says
this soup contains each and every one of my favorite ingredients (except cilantro, but beggars can’t be choosers, right?). duly noted and reserved for a cold day…like every day here in ny. 🙂
Cathy - wheresmydamnanswer says
This is a hybrid a cross between a soup and a chili!! Looks incredible
Claire says
Mmmmmm…sounds good and it’s supposed to be cold here next week. Might just have to put this to use! 🙂