Week 11: Chicken Enchilada Soup

Chicken Enchilada

I could eat Mexican food every day of the week! It’s absolutely my favorite kind of food and I find myself mixing the ingredients to make a variety of Mexican themed meals at our house. 

This a prime example! I already had chicken breasts which I had purchased for tacos originally and I always have an onion, garlic, black beans and corn on hand!

I found this recipe by Gimme Some Oven (I LOVE her recipes!) and just modified it for my liking. I love recipes that can either be done in 4 hours or 8 hours because sometimes I only have an evening and others I want it to marinate all day while I’m out doing other things. This was the perfect solution! 


  • 2 boneless skinless chicken breasts
  • 2 cups of chicken stock
  • 1 1/4 cup of enchilada sauce
  • 2 (14 oz) cans of black beans, rinsed
  • 1 (14 oz) can of fire roasted diced tomatoes
  • 1 (15 oz) can of corn
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt


  1. Place chicken in the bottom of the crockpot
  2. All remaining ingredients on top
  3. Cook on high for 3-4 hours or low for 6-8 hours
  4. Shred chicken and add back to crockpot 
  5. Enjoy!



 Previous Posts:

Spaghetti Squash and Meatballs //  Granola // Stuffed Shells  // Superbowl Chili // Chex Mix // Chocolate Fondue // Chicken Tortellini // Pasta Fagioli // Chicken and Dumplings // Marinara Meat Sauce // 


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  • http://kyleandjensmith.blogspot.com/ Jen

    I love easy soups like this! Anything enchilada related is a big win in my book.

  • http://totravelandbeyond.com/ Macy Volpe

    I make this ALL OF THE TIME!! I always add tortilla chips, avocado and sour cream once I put it into a bowl :)