I know that I just shared a white chicken chili recipe with you last Friday, but I think you guys are going to really like this recipe. It’s one of those quick and easy meals that is perfect for a busy week. First of all it’s a slow cooker recipe and secondly, it uses mostly “open and dump” kind of ingredients. Plus! It’s tastes sooooo good : ) Chicken Enchilada Soup? Yes, so delicious!
There is a little bit or work involved though. Before the slow cooking process can occur, the liquid base needs to be thickened on the stove first. It’s just a matter of making a roux from some melted butter and flour. Then you add the liquids to thicken. After that you continue on with the easy “open and dump” steps.
I found this recipe all over the food-blogosphere. It’s a pretty big hit. I made some personal adjustments though. Instead of only using part of a red bell pepper I changed it to a whole pepper. I can’t even entertain the idea of only using part of a red bell pepper. They are SUPER, suuuuper healthy! PLUS- they are so expensive. You’d be a fool not to use the whole thing. I also added 1 tsp salt to the recipe. I think it really needed salt. The first saltless bite I took was kind of bland. I added some salt and it helped a lot. But! If you are looking to easily add some more flavor you can always add your own chili powder or cumin. I also think a chopped canned adobe chili would be delicious. Oh and do not forget to add some toppings like sour cream, cheese, avocado, crushed tortilla chips. You can do a lot with this soup. OR you can just eat it as is if you’re not too picky, but I think it really benefits from being dressed up just a little.
The chicken is cooked in the slow cooker too which is a huge plus for shredding. I swear there is no better way to prepare shredded chicken than slow cooking it. Yes, you can roast some bone-in, skin-on chicken in the oven, but it doesn’t fall apart like slow cooked chicken does.
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup chicken broth
- 2 cups milk
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
- 1 package (10 ounce) frozen corn
- ½ cup onion, chopped
- 1 tsp salt
- 1 bell pepper, diced small
- 1 can (10 ounce) Enchilada sauce
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
- Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
- In a crockpot, combine drained beans, tomatoes, corn, onion, salt, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; 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. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
adapted from Dainty Chef
- 1 cup uncooked rice (not instant rice)
- 2 tablespoons oil
- 2 garlic cloves , minced
- 1 medium white onion , chopped
- 2 ripe plum tomatoes , seeded and chopped
- 1 (8 ounce) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon chili powder
- 3/4 teaspoon salt
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Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
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Add the garlic and chopped onion, and sauté until the onion just begins to brown.
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Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
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Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
