Chicken Enchilada Soup; In the CROCKPOT!

Sometimes I just get in a mood; an exercise mood, a cleaning mood, a be lazy mood, etc. Well, yesterday I was in a cooking mood. I just wanted to be in the kitchen! Every recipe seemed to entice my appetite and I couldn’t resist the urge ( or maybe I was in an eating mood because isn’t that what happens when you’re trying to lose weight!?).

Regardless of the technical term for my mood, I wanted to get my hands “dirty” in the kitchen. Even though I could have spent hours in the kitchen, I settled for the 40 minutes Hannah gave me during her nap. I went “pinning” again and found a recipe entitled Chicken Enchilada soup. Although I’m not a “soup” girl, I DO love all things Mexican and this was Crockpot-easy! Who could resist such a perfect pair? 

Because of how easy peasy this soup came together, my cooking mood continued (yes, all in 40 minutes). I had just enough time to whip up the dough for a crusty bread that paired PERFECTLY!! Some kind of wonderful…

I got the last dish cleaned from my “cooking” adventure just as Hannah’s little eyes started to peak open.  I’m awesome. I know.

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Adapted slightly from Real Mom Kitchen

Serves 8

  • 1 15-ounce can white beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes (I used Trader Joe’s diced tomatoes with green chiles)
  • 1 10-ounce package frozen ORGANIC whole kernel corn
  • ½ cup chopped red onion
  • ½ cup chopped bell pepper (I omitted because the organic peppers looked terrible)
  • 1 10-12 ounce can enchilada sauce (I used Trader Joe’s variety)
  • 1 11-ounce carton of condensed cream of mushroom soup (Trader Joe’s variety)
  • 1½ cups organic whole milk
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 large chicken breast or 2 smaller chicken breasts
  1. In a 3½ to 5 quart Crockpot, combine beans, tomatoes, corn, onion, and bell pepper. Place 1-2 chicken breasts on top of mixture (I highly recommend using organic, free range chicken OR just using a few different varieties of beans and omitting the chicken). In a bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker, mix to combine.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  2. With 2 hours to go, remove chicken and shred into bite sized pieces. Add shredded chicken back into the soup.
  3. Dish up the soup (which is almost chili consistency) and top with cheddar cheese if you so desire before serving.

Nutritional Profile: (without cheese): 255 calories, 4.7 g fat (1.4 g sat, .4 poly, .6 mono), 25 mg cholesterol, 674 mg sodium, 777 mg potassium,  40 g carbohydrate, 6.5 g fiber, 7 g sugar, 18 g protein, 34% Vitamin C , 38% Vitamin A, 18% Vitamin B-6, 5% Vitamin D, 14% calcium, 18% folate, 18% iron, 18% selenium

Not too shabby on the stats either! TRY THIS ONE SOON!!


5 comments to Chicken Enchilada Soup; In the CROCKPOT!

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