Thursday, October 18, 2012

Crockpot Chik'n Enchilada Soup

Yesterday was a cold and rainy fall day in Chicago. On my way to the train station as I was cold and wet, I was happy to know that I was coming home to a hearty crock pot meal. This is only the 2nd time I've ever used the crock pot and I'm loving it so much. My cousin had made this recipe for chicken enchilada soup so I decided to give it a try. Of course, I had to make some modifications based on what we had on hand, as well as making it vegetarian (and vegan) friendly.

Here is what the recipe calls for, with my modifications listed as well...

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth (used vegetable broth instead)
2 cups milk (used almond milk instead)
1 can (15 ounce) black beans, rinsed and drained (used reduced sodium)
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos (used 10oz can instead)
1 package (10 ounce) frozen corn (used 1 can of corn instead because that is what I had)
½ cup onion, chopped (we hate onions so I left this out, probably could have quartered an onion for flavor and taken out the big chunks before serving)
½ cup bell pepper, diced (didn't have any of these on-hand so omitted)
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts (used 2 fake meat chicken breasts from Garedin)
1 cup shredded Monterrey Jack cheese (optional)

I did everything else according to the instructions. I prepped the dish the night before and popped it in the crockpot the next morning. I left it on the "low" setting all day. To serve, I added some shredded cheese, sour cream, and crunched up tortilla chips on top of the bowl.
Photo taken before almost forgetting to add the tortilla chips

The sour cream helped cool off the dish and made it extra delicious. (If you're looking to make this vegan, you could use margarine instead of butter, fake/soy shredded cheese or just omit, and Tofutti Sour Cream.) I was nervous about using the almond milk but it tasted just fine (and didn't require an extra trip to the grocery store). I have the leftovers for lunch today and I'm looking forward to when I can eat this again! I'd say this recipe made about 4 servings so it was perfect for me and my husband.

Please let me know if you try this recipe. Do you have any crock pot vegetarian favorites? I'm always looking for easy recipes to add to my rotation!


  1. How long is it left during the day? Sadly, whenever i crockpot anything it has to be ok cooking for 10 hours, and some things just totally fall apart! I am currently trying to figure out a way to do mac and cheese in a crockpot - If i figure it out i will let ya know!

  2. It said to leave it in the crockpot for 6-8 hours, but we left it in there for closer to 10-12 and it was fine. Then again, I used the fake chicken instead of actual chicken. I was debating using tofu versus fake chicken and figured tofu would completely liquefy if left in there all day.

  3. I hope you enjoy! I gotta say, the sour cream on top at the end totally makes it. (I just had leftovers for lunch today.) :)

  4. I'm going to try this on SAT! Thanks! Good luck at Zoooooombbbbbbaaaaa!

  5. Irina @ Chocolatea TimeOctober 18, 2012 at 9:17 PM

    Great recipe! I'm always looking for new ways to use my crock pot. I typically use it to make black bean and sweet potato chili, but this weekend apple sauce is happening :)

  6. I like this recipe from Kelly the Culinarian:

    I need to try the one you posted! :)

  7. Hi Kelly,
    I have a few please stop by, I have a vegan section, on the left of the page! And I will definitely spread the word on your recipe.

  8. Ooh, thanks for the suggestion! I know my husband loves lentils. I'll have to buy some the next time I go to the store. :)

  9. Thanks! I was happy with how it turned out. :)

  10. I'm glad that you linked back to this because I missed it the first time. Definitely need to try this. Thanks! And happy studying!

  11. I'm glad! You'll have to let me know what you think!