A bonus post for you this week. This particular post goes out to one of my favorite bloggers, Annie of Annie’s Eats. There are many different times when food bloggers join together to celebrate joyous occasions, but the bond comes through even stronger when someone in the community is struggling. Right now Annie and her family are in that position. On Thanksgiving, Annie posted about losing her father suddenly. She was making the final preparations for dinner when she got the phone call that her father had passed away. Her tribute to him was very touching, and made me appreciate having been surrounded by my loved ones just hours before.
Annie, even though we have never met, if I lived closer by I would deliver this chicken enchilada soup to you. Knowing that Mexican is one of your very favorite cuisines, it would be just a little something to cheer you up. It is warm and comforting with lots of flavor. I know that nothing anyone can say will make you feel any better, but I hope that you find comfort in the many memories you have of your Dad. You have also reminded me to always remember to say “I love you” to my loved ones because you never know when they will leave you.
Like this? Then you will also enjoy my White Chicken Chili in the crockpot!
Crockpot Chicken Enchilada Soup
Ingredients:
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
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
What you’ll do:
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, 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.
Source: So Tasty, So Yummy
Thank you, Kristy. I really appreciate the thought and this sweet post during such a difficult time.
Looks so nice! Such a great meal for Winter
Great blog, I am now a follower…even though I have a (kind of) fashion blog, would be great to hear your suggestions on things I can make for Christmas! Hailes xhailesheartsfashion.blogspot.com/
What a perfect soup for comfort, my thoughts are with Annie and her family.
This looks wonderful and your tribute is so thoughtful.
I need more delicious crockpot recipes in my life. This is going onto the list.
I have heard that regular milk can curdle in crockpot recipes, but you said it worked out fine? I’m curious if I’ve been misinformed, or if there’s something about this recipe that keeps the milk stable through the long cooking process?
Rodger- I had no issues with it, I used skim milk. You whisk the milk with enchilada sauce and the broth mixture so you it is not like you are adding straight milk to the crockpot. I hope you try it!
I misread the recipe and poured all the milk in with the butter, flour, chicken broth, and then heated it up. I then whisked that with the enchilada sauce and poured it in the crock pot. Do you think that will still work?
how many does it serve?
Same question. Any idea how many 1 cup servings this would make?
The original recipe said 4 servings. My husband and I had it for dinner two nights in a row, plus leftovers for a lunch for each of us so I am saying 6.
That is some tasty looking soup!
Just made this tonight – it was delicious! Thanks for a great recipe
This looks wonderful and I cannot wait to try it!
Found your cute site via Pinterest. I made this soup last night to get over the “Christmas Overdose” at our house. It was a hit for my family of 5. I doubled the recipe (but still only used 2 chicken breasts) and it was perfect. Just enough for today’s lunch! Also, because my kids are small, they aren’t that tolerant of spicy foods. I did one can of Rotel tomatoes and one can of plain, petite diced tomatoes. It was perfect! Nice enchilada flavor with just a little kick!
I can’t tolerate much spice, as an adult (like – chewing gum is often too “spicy” for me) – so I omitted the can of Rotel and used diced tomatoes only the first time I made it. The next time, I used Rotel, and I could handle it for the first day or two, but the leftovers that I ate after day 3 gave enough bite for other people to love it and for me to have to add an insane amount of sour cream.
Came across this recipe on pinterest I cannot wait to make this for dinner! Thanks
Found your recipe on Pinterest and made it tonight for dinner. I was delicious and I think the best chicken enchilada soup I’ve had! Thank you for sharing the recipe!
Found this recipe on Pinterest – it’s in the crockpot now – can’t wait to try it!!
Also found you on Pinterest. Got a quick question, are all the canned goods drained or only beans?
@Julie-they are drained. Enjoy!
I came across this recipe on Pinterest and made it for friends last Friday night. It was a hit! I was so happy it turned out because I’m new to crock pot cooking. My boyfriend loved it so much he has already requested it again. It’s cooking in the crock pot at home for dinner again tonight
Thanks so much!
Oh, and I also served it with avocado slices – delish!
I made this soup for dinner tonight and it is awesome! I topped it with shredded pepper jack cheese, sour cream, tortilla strips, and cilantro. My husband loved it and he is NOT a soup fan usually. Well done
I have this in the Crockpot right now. Should I stir it occasionally or just leave it with the vegetables on bottom, chicken in the middle, and sauce on the top for the full time until its completely done, then stir? Someone please answer quickly!?
Sorry I didn’t answer sooner, I was at a concert last night. Hopefully you figured out that you just needed to stir at the end!
I made this last night and it was truly fabulous! My husband and I loved it and it will become a family favorite. Thanks so much for sharing!
I am going to make this tomorrow… wondering if you can put the chicken breasts in frozen? Or should they be thawed? Thxs!!
The chicken should be thawed, enjoy!
I made it with frozen chicken, and it worked out fine!
Has anyone figured out nutrition and calories per serving for this recipe? Thanks.
I added it all up, and it’s 1913 calories for the entire pot of soup (without cheese). If the pot makes 6 servings, as suggested by others here, that would be about 320 calories per serving. Not bad!
Thanks for doing that
Best soup I have EVER had – and I am very picky! Thanks for the recipe!
We LOVED this soup. It was delicious and easy and we ate every single serving as leftovers. Thanks for such an awesome addition to our week night meal planning.
This is FANTASTIC! Just wonderful, super, excellent…I could go on and on. We loved it – can you tell?!?
quick question, I hate green peppers(and red and yellow ones for that matter) can I leave those out or change things up a bit, any suggestions would be great as this soup sounds wonderful!!!
I think you could omit them altogether since there is only 1/2 cup of them, I don’t really remember that much flavor coming from them anyway, enjoy!
does it matter if its frozen corn or can
I don’t think that should matter, enjoy!
does this freeze well?
I have not tried freezing it so I am not sure. I do freeze other things with similar ingredients like chili, I say go for it.
I will be freezing half of today’s batch. I will try to remember to report back!
Yes, please do!
We tripled the batch and froze half of it in a ziplock bag. It froze nice and flat. Thawing out was a breeze, then we just heated it up in a pan. Tasted great.
Going to make this soup tonight! I ‘ve been looking for a good chicken tortilla soup recipe for a long time. One that isn’t filled with lots of fat…this looks tasty! I am going to substitute the chicken breast for an already cooked rotiserrie chicken to make it a little easier. What would cook time be. Could it cook for an hour or two or still a lot longer? Thanks!
I think you would be fine with an hour or two on high. I can’t imagine you are really doing much more than cooking the chicken and warming the other ingredients up! Good luck, let me know how it goes!
Just made this! Thank you for the recipe
I actually did it all on the stove though because I was in dying need of it to be ready right away and not in a couple hours. 
So hopefully it turns out just the same!!
….continued…meant to add that I also cooked the chicken first in olive oil and some taco seasoning to add more of a mexican taste
Just made this and it is honestly my new favorite crockpot recipe! thanks for sharing!
This is in mycrockpot right now! My grandmother is at the hospital and being moved to hospice today, I’m going to take it to the family that has been sitting in the waiting rooms for days. Hopefully it helps comfort them! Thanks for the recipe!
What a nice thing to do! Hopefully it does comfort them, I have been there with my grandfather…it’s tough!
Did you use bone in or boneless chicken breasts?
boneless chicken breasts
Krissy! I found this on Pinterest a couple of months ago, and I can’t tell you how many times I have made it since! I am probably averaging every-other week!
One adjustment for me is that I make a HUGE (7-quart, and I am single, so that’s huge to me!) 
crock pot every weekend of chicken, and more often than not, it is seasoned with taco seasoning (as opposed to lemon-herb, rosemary, etc.) to use for my cooking for the week. As you know, it basically shreds itself, so then I have a gallon plus of chicken. SO – with your recipe, I just used that pre-cooked taco-seasoned chicken, and put a full layer across the top of my crock pot. I still cook it on low for 6-8 hours so that all of the flavors blend together really well. I have used your recipe for two pot lucks, and for my own lunches and dinners, and have gotten SO MANY compliments, and I obviously absolutely LOVE it! Thanks for posting it!!! 
do you use green or red enchilada sauce? I’m excited to try this out!
Red, and I used mild since I am a wimp
I made this today and it was fantastic! It hit the spot for my mexican food craving!! I was worried that 2 chicken breasts wouldn’t be enough, but it turns out that when shredded, it is more than enough! I will definitely be remaking this again! Thanks so much
Thanks for this! Made it tonight and loved it. I’ll definitely be making it again.
This was SOOOO good! My husband loved it! I cooked it on high for 3 hours. Thank you so much!
I just started this at 2:00 this afternoon. It’s in the crockpot now. I’m cooking it on high, so it’ll be ready by suppertime.
Thank you for the recipe. I will make this tomorrow for dinner. It looks yummy
I use my crockpot as often as possible and continually looking for recipes – which is what I am doing this morning! This looks like a good one! Thanks!
I made this today, when I got home the house smelled amazing. This soup was so good, I’ll be having leftovers all week! Yummy!
Just made this for a soup and salad gathering with some friends tomorrow. This is amazing! Will definitely become a staple soup for these upcoming fall/winter months!
Yum!!
Thank you for this! Made it the other night, kept it on low while i was at work…about 8hours. I added a packet of taco seasoning, and used a 16oz bag of frozen corn. I think i probably used about three breasts…two didnt seem like quite enough.
In the crock pot righhhht now. My boyfriend was sick all week, and wanted me to make him soup, but he requested it not being Chicken noodle. He wanted something warm and comforting, thus, I’m making him this. Hopefully everything turns out great! Thank you for such an amazing recipe. Easy to follow! Can’t wait to taste it tonight and dose him up tomorrow! Thank yoooou!
I made this and loved it! I agree a packet of taco seasoning would really add a kick to it!
Cooking it right now, my wife is, thought I would drop a line and say thank you. John
Lovely lovely lovely!
A “keeper!” Your recipe appealed to me because it was one that didn’t call for masa harina and I was too lazy to go to the store! I also didn’t have the time for the crock pot so I cooked the chicken breasts (ala Ina Garten)& sauteed the onion and green pepper before adding the flour. I then proceeded to add the broth, milk, etc. and carefully heated it through so as not to scorch the milk-based broth.We topped with cheese and some fresh cilantro- very satisfying. I will most definitely try the crock pot version. Thanks!
This was SO good! I made it using 3 chicken breast halves (all I had on hand) and it was still plenty for us. It was enough for dinner for 3 adults and then lunch for 2 (one of which was large) so I think you were right on target with saying 6 servings. I also threw in leftover cooked rice from the night before and it was delicious! Definitely going to be one of my regulars this winter
What size crock pot is this for? I have a 3 qt one… too small?
I have a 6.5 quart and it fills that one up nicely. My suggestion would be to half the recipe.
I tried it….and loved it…but it did need more chicken…
I want to heat this in the crockpot during work tomorrow. Can I make the sauce on the stove tonight and then keep it in the fridge and put it all in tomorrow morning?
Yes, that is what i do every time. I mix the sauce up separate from the beans and chicken then pour on top in the morning
Is the two “whole” chicken breasts the equivalent of four loose chicken breasts? I rarely can find what is usually considered a whole, double chicken breast…
Yes, that would work!
Made it tonight awesomeness
thanks
What are your thoughts on using soy milk? I am lactose intolerant but am very interested in making this recipe. thanks!
I don’t really have any experience with soy milk. Do you usually use milk in place of soy milk in recipes? An alternative would be to substitute the milk for more chicken broth.
Abby did you end up making the soup with soy milk? How did it taste?
I’m just curious because I am also lactose intolerant and I want to make this soup.
Thanks in advance.
Nina
I am making this now with lactose free milk! I will post here with results!!
It’s in the crock pot now, has been for 2 hrs but it looks a lot thicker and creamier than the photo above. Did I make a mistake?
I am sure it is fine, hope you enjoyed it!
stupid question, this in the crock pot now, what do you mean by 2 whole chicken breast. I just put 2 breasts in the pot that come in a package of 4. should I add 2 more? I got confused after reading a review!! thanks.
That should be enough, enjoy
This soup was so good! 2 chicken breast were plenty I would say they were about 6 ounces each. there was a lot left over so I am glad to hear that it freezews well! It remined us more like a chilli than a soup because it was so thick. I can’ t wait to try your lasanga soup next!
This is a great recipe. I completely eliminated the chicken (because I’m vegetarian) and it came out absolutely delicious! I’ve also made it on the stove too and both ways work great. Thank you for posting it
Not sure why this is confusing…but do you add 2 cups of milk to the chicken broth mixture or 1/2?
Initially you add a 1/2 of a cup, once the mixture is cooked and thickened, you add the enchilada sauce and then the remaining 2 cups of milk.
Hi! I love this! It is being included in a recipe collection of slow cooker meals here http://mommyssweetconfessions.blogspot.com/2012/12/34-slow-cooker-soups-stews-and-chilis.html
will it be ok with out the pepper? it is the only ingredient that i do not have on hand ?
Yes it should be fine, enjoy!
I made this tonight but made it dairy free using earths balance butter and soy milk instead and it came out great…my son is allergic to milk so I have to alter most recipes this turned out great and u couldn’t tell
I made this and it was SO AMAZING – my Hubby Re-named it -Mustgo- Enchilad soup though because I used leftover Christmas turkey, Leftover pinto beans I had made earlier this week and I had no Rotel or Green Peppers so I used 1 C of Pace Picante Sauce!!
Does anybody know how many calories?
Thanks for the great recipe! We added some cilantro at the end and it was super-duper yummy. Just started following you on pinterest. Look forward to trying more of your tasty treats!
great soup, made it today and love, love, loved it!
Made this for my father-in-law’s birthday celebration last year. I doubled the recipe and had white chicken chili also. My brother-in-law ate 3 bowls of the soup and asked to bring some home. It was a huge hit and has been a main stay of my crockpot recipes since. FIL is coming to visit again and we are having a “poker night.” He requested the soup and chili again for all of his guests…Thanks for the great recipes.
Found this on Pinterest and made it today — very tasty and hearty! I thought that there wouldn’t be enough liquid, but it turned out perfectly. I added a finely diced zucchini, a whole diced onion, and diced red and green peppers. I like to boost veggie content. Overall i thought this was a healthy choice for dinner; a little bit of butter went a long way to add richness and a satisfying mouthfeel. This recipe is a Keeper! Thank you for sharing.
I have made thir recipe SOOOOO many times since I found this, and it turns out the same EVERY time! So many friends have asked for the recipe because it is THAT GOOD!!! Thanks for posting this.
I made this tonight for my husband and I and we thoroughly enjoyed it. I only had chicken thighs in my frig so I replaced the 2 breasts with 6 small boneless, skinless thighs. They didn’t fall apart as we’ll as a whole breast but I worked with it and it ended up tasting great! I also am a huge fan of heat so I added an addititional 1/4 cup of pickled jalapeño- perfect! Thanks for the quick, easy and tasty recipe!
Does anyone have a calorie count for this?
I made this over the weekend. It was SHUT UP good! LOVED it! I will definitely be adding this one to the “regulars” section of my recipe box. I did add some fresh garlic to the veggie mixture, and some salt and pepper. To the “roo” I added a little bit more salt, pepper, onion powder, garlic powder, and some hot sauce. It was PERFECTION in a crock pot! Thanks for sharing! I can’t wait to make it again!
I made this last night and let me say it was awesome!!!!!! I cooked it on high for 3.5 hrs and it came out perfect. I am definitely going to double it next time for more left overs
I made the soup for dinner tonight! Really tasty but super watery? Is it normally more of a liquid soup then thick? Great recipe!!!
Wonderful recipe. Can’t wait to try your other ones. Can tell me how many calories are in the crock pot chicken enchilada soup? I used 2 percent milk. Thanks.
Can you tell me how many calories are in a cup of the crockpot chicken enchilada soup. I used% milk, Can’t wait to try your other recipes.
I made this tonight for my family and everyone, including my 2.5 year old, LOVED it!! Thank you!!!
I have made this soup 4 times so far and it is fabulous. My family, including all 3 of my children love it. In fact, I just finished up the left overs for lunch. One of my favs.
Made this tonight for dinner…SO DELICIOUS! Only took me about 20-25 minutes to put together, left it on low for 7 hours in the crockpot and VIOLA! So yummy. My boyfriend is mexican and he and his cousin said it tasted like something out of their mom’s kitchen. I am definitely making this again (soon)! I didn’t see a Rotel with Jalapeno’s at the store so I used one small can “Rotel with green chile’s” and the other can “Rotel with habeneros” for a little extra kick, delicious
Instead of the monterey jack cheese I used crumbled fresh Cotija cheese and it was also great. Thanks for sharing this recipe, one of the best I’ve tried from Pinterest.