Chicken Enchilada Soup

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This Chicken Enchilada Soup recipe is made in a slow cooker with cans and spices that you have on hand.  Just add frozen chicken breasts.

Who doesn’t love their slow cooker?  Just put in all of the ingredients in the morning and let it cook all day.  And it makes the house smell good!  I wanted to eat this soup for lunch – but knew it wasn’t ready til dinner.

We’ve always got a lot of use from our slow cooker.  But usually by April we’ve traded it out for the grill.
…..BUT it was 35 this morning when we woke up!  So, soup was back on the menu. Chicken Enchilada Soup. 

We have several days of cold weather in our extended forecast – Low 30’s.  This time of year, with everything blooming, budding, and  flower bulbs and Hostas coming up, it makes you hope they are not damaged by the cold weather.
All the flowering trees are beautiful right now.  We’ve been taking more walks  lately trying to get out of the house to break up the “Stay At Home” policy.  I took some photos of the pretty trees in our neighborhood.

I’ve been trying to use up some items that I’ve had around a while.  When Covid-19 hit, it made me take a real inventory of what we had on hand.  I realized a lot of food stuff had gotten pushed to the back.  Now seems like a good time to clean out the canned goods

This recipe has four cans, 2 envelopes of spices and frozen chicken.  That’s it.  Easy.

Chicken Enchilada Soup

• 1 lb frozen boneless, skinless chicken breasts
• 2 tbs dehydrated onion or minced onion
• 2 cups low sodium chicken broth
• 1 cup water
• 1/2 envelope Hidden Valley Ranch Seasoning
• 1/2 envelope McCormick Enchilada Sauce Mix
• 10 oz can red enchilada sauce
• 10 oz can diced tomatoes with green chilies
• 15 oz can low sodium black beans, rinsed and drained
• 15 oz can no sodium whole kernel corn, drained

1. Place frozen chicken breasts in slow cooker with 1 cup of water.
2. Sprinkle the chicken with the seasoning packs and add onions.
3. Cook on low for 4 hours.
4. Shred chicken and return to slow cooker.
5. Add all remaining ingredients and cook for 2-3 more hours.

You can add all the ingredients at once if you’re not going to be at home to add ingredients later in the day.  Just take the chicken breasts out before serving and shred, then return to slow cooker.

Garnish with your favorite toppings.  We like to top ours with fresh cilantro.

Garnish idea:

• • • • sour cream
      • green onions
      • shredded cheese
      • tortilla strips
      • plain Greek yogurt
      • avocado

Try one of my other soup recipes!

Turkey Chili
Broccoli, Cheese and Brown Rice Soup

Dixie