Three recipe posts in one week…must be feeling like fall here. The leaves are already starting to change in the mountains which I can see from my home!! Warmer temperatures will be here for a while longer, but fall is definitely on the doorstep. The other day we had a crazy rain storm and it was the perfect day to make one of our favorite Crock Pot Dinners…Crock Pot Chicken Tortilla Soup. This soup is one of the family’s favorite!
This crock pot soup takes a little bit more effort than just dumping things into the crock pot, but it is totally worth it. And if you do it early in the day when the kids are at school or just before work, you don’t have to deal with the crazy dinner rush. You will actually make a roux first and then use that as your soup base. It makes it super yummy though and is really pretty easy. I have step by step instructions below. If you have never made a roux, you totally can. It is really pretty simple and nothing to be afraid of…like I was the first time I made one several years ago!
Slow Cooker Chicken Tortilla Soup
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) diced Tomatoes (or Bottled Tomatoes)
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 tsp salt
1 bell pepper, diced small
1 can (10 ounce) Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat.
Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.
Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
In a crockpot, combine drained and rinsed 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 and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)
I think you are really going to love this recipe! Whenever I make this, it is fun to see the kids get home from school and head over to the crock pot with excitement about what’s brewing away in there. I love that we can do the mad dash after school with the sports practices and homework and still find the time to sit down together and enjoy and delicious meal together around the dinner table!
*Printable recipe coming soon as part of our printable recipe book we are sharing with you.
If you want to make your own Enchilada Sauce (which I usually do unless I am pressed for time), you can use this yummy recipe. This is also a great recipe to use for making Enchiladas!
Enchilada Sauce Recipe
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
Season to taste with salt.
- Serve immediately or store in airtight container for up to a week in the fridge.
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