Monday, March 31, 2014

Food post - Crock Pot Chicken Enchilada Soup

We had a rainy weekend and yesterday it snowed, again!  It was the strangest weather.  At first it was raining and then raining and snowing all at once, you could see rain drops and snowflakes at the same time.  Then huge snowflakes for almost three hours but there was a lot of moisture and though it started to stick, it wasn't long after that it started to melt.  Thankfully the roads are clear.

 So, all that being said, soup still fits in with our comfort needs on a chilly night.  I found the recipe here at Chef in Training.  Nikki, its host, has some wonderful recipes which I enjoyed browsing through.  Thank you Nikki for sharing a wonderful meal.

Crock Pot Chicken Enchilada Soup

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounces) black beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes and jalapenos (I couldn't find them with jalapenos exactly, so I used one that said diced tomatoes with chilies)
1 package (10 ounces) frozen corn
1/2 cup chopped onion
1/2 cup choppd bell pepper (I used the red)
1 can (10 ounces) Enchilada sauce
2 whole chicken breasts (I used chicken thighs)

Garnish suggestions:

Slices of avocado
Sour Cream
Crushed Tortilla Chips (we used Snyder's of Hanover Reduced-Fat)
Cilantro leaves, chopped or whole
Shredded Monterey Jack Cheese to sprinkle on top
Hot Sauce

Melt butter in a saucepan over medium-low heat.  Stir in the flour and keep stirring until smooth and bubbly.  Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.  Return to heat.  Bring the sauce to a gentle boil and cook, stirring constantly, until it thickens.  

In a large bowl whisk together the enchilada sauce and chicken broth mixture.  Gradually whisk in the remaining milk until smooth.  Set aside.

In crock pot combine drained beans, tomatoes, corn, onion and bell pepper.  Place the chicken breasts on top of the mixture.  Pour sauce over ingredients in crock pot.  Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.  

When you are ready to serve, remove chicken and cut or shred into bite-sized pieces.  Add chicken back into the soup, mix together.

Garnish with toppings of choice.  Everything suggested compliments this meal beautifully.

What did we think of this dish?  I enjoyed the understated flavoring of this meal and I definitely would not hesitate to make it again.  I am not big on highly spiced food but Gregg used hot sauce to give it extra heat.

I need help with the presentation of my food. Maybe if I had only put three 'petals' on top it would have looked better.  They do say less is more don't they?  Standing alone this is a very 'pretty' meal.

I realized I had forgotten the cheese.  I also forgot to use crushed tortillas, but as we have enough for another meal tomorrow I can use them next time.  I also might put the avocados on the side and just use a dollop of sour cream on the top of the soup, along with the crushed tortillas.  

Added note: finished this off last night.  It was even better the second time round, and the crushed tortilla chips made it even more yummy.  


  1. The recipe looks so yummy Denise..but since we do not eat meat I am thinking of making it excluding the meaty part..thanks for sharing..

  2. I don't eat meat either, but my partner does and would love this. When our weather finally cools down I might just give him a surprise and a treat.
    Thank you.

  3. I have just been out in the cold and could do with some of that soup. When I say cold, I mean early morning chill before the sun comes out to play. No snow, fortunately not had any YET.

    I'm not a great cook and never make soup but just looking at that first picture has me yearning for some so I've copied the recipe. Wish me luck.

  4. This looks so good! Every time I make something in the crock pot, hubby and I eat too much and regret it later. :/

  5. yesterday's weather definitely called for this!

  6. it sounds delish to me, and i like my soup exactly like the first photo. that is beautiful... i like it better than presented...

  7. I think I'd be averse to the beans part of the meal- my least favourite vegetable in its many varieties- but the rest of it sounds good.

    We're still getting snow off and on. Probably will be well into April.

  8. It seems your snow is reluctant to leave you Denise and our heat is hanging on to us with all its might, refusing to relinquish its grip.
    I LOVE avocado with EVerything! Oh and doesn't 'butter' just add the best flavour to hearty soups?! and everything else for that matter. :)

  9. We missed the latest snow even though the higher elevations in the Smokies had 12 inches... GADS!!!

    Your soup sounds great---and I'm sure I wouldn't forget the cheese.. HA

    Maybe Spring is finally coming to our area this week... I hope so since it has been a LONG winter and a crazy one!!!!


  10. Mmmmm handing this recipe over to my husband, his cooking is getting quite good and this sounds perfect for him to try. Merci beaucoup. Have a great day Diane

  11. The soup looks delicious and what a great idea to put avocado slices on top!

  12. I love homemade soup and am always looking for new recipes. This is a definite recipe we will try soon!!

  13. This dish would make even these year's weird weather bearable. It looks yummy.

  14. Looks delicious, Denise! I tried a canned version of this soup recently hoping it would be a good as it sounded. But canned soup just doesn't compare to homemade..Thanks for sharing the recipe! Have a happy week!

  15. Anything done in the crockpot sounds great to me, Denise. We enjoy Mexican cuisine, not too hot for me either. Thanks for the recipe post!

  16. You might consider using a can of Rotel regular or mild