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
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic and chopped onion, and sauté until the onion just begins to brown.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
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.