Crockpot Chicken Enchilada Soup

Well Fall has hit Utah already and its still early September.  It was a smothering 100+ degrees one day and right when September 1st came it has been chilly and rainy just about everyday since then.  Which im not complaining but Utah has some crazy weather so im just hoping we get to enjoy Fall a little bit more before the brutal Winter hits.

So im basically getting a jump start on getting ready for Fall and Winter.  There is nothing more comforting then soup and a chilly day.

We love love enchiladas in our house and since its a cold day I thought why not turn enchiladas into soup. This recipe has quickly tuned into one of our favorites.


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Crockpot Chicken Tortilla Soup

If you live in Utah you are probably wondering what happened to Spring!  We had a few nice and sunny days.  I was getting all giddy to finally play outside and soak in the sunshine!  Sadly it didn’t last long!  As I am sitting typing this im watching the snow flurries out my window!  Im tired of the cold!!  I need some warmth!
So we might just have to warm up tonight and make this soup!
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Crockpot Chicken Tortilla Soup

2-3 Frozen chicken breasts
1 can diced tomatoes
1 can red enchilada sauce (I used Old El Paso)
1 medium onion, chopped
1 (4oz) can diced green chilies
1 tsp minced garlic
3 cans chicken broth
1 tsp cumin
1/4 tsp black pepper
1 (10oz) frozen corn
1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chilies and garlic into the crockpot.  Pour chicken broth, spices, corn and black beans on top and give a little stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours.  Pull out chicken and shred and add back to crockpot.
Garnish with cheese, crushed tortilla chips, sour cream, avocados or whatever your family likes.

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My Notes:
I think it need a little more flavor, next time I will add a little salsa.  I also think there was to much liquid, I will only add 2 cans broth and 1 cup water next time to see if that helps.


It has been a very cold winter where we live.  It seems like every day we get more and more snow.  I can’t wait for Spring so we can get back outside and enjoy some sunshine.  
My husband actually made this delicious meal for us, while I was at work.  I was quite impressed with his efforts and it was actually delicious!

1 lb ground beef
1 can black beans-rinsed
1 can red beans- rinsed
1 can diced tomatoes- I used the one with green chilis
1 cup frozen corn
1 can tomato sauce
2 Tbsp McCormick steak seasoning
1 Tbsp garlic powder
1 1/2 cups water
1/2 lime juice
Texas toast chili lime tortilla strips (found on the salad dressing isle)

Cook ground beef, I added a little minced onion.  Add the rest of the ingredients and cook in the crock pot on low for 4-6 hours.  I added cheese at the end and sprinkled with chili lime tortilla chips.