Where Cooking is Fun
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Tuesday, March 23, 2010

Enchilada Soup

Soup has always been a favorite of mine, I think because I grew up eating a lot of it, especially through the cold, winter months. But after I got married and had a family of my own, I didn't make it much because my husband and children have never been big fans of it. Last week we had one of those "cold, wintery" days, so I made a batch of this soup hoping that it would help the family re-think their hateful relationship with this warm and wonderful comfort food that I love so much! Can I just say that my "one child" that always complains when I make soup, dished himself up ANOTHER scoop of this divine dish of goodness?!?!!...and then he proceeded to tell me that this was his very most favorite soup ever...."my very favorite"...he said!...That put a huge smile across my face as I thought about how many times I would be able to make this for dinner and not get a single complaint...from anyone! Woo Hoo...I love those kinds of meals.
Make this for your family and see if you can get the same reaction!

Enchilada Soup

1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, drained (I used the ones with sweet onions)
1-1 1/2 c. salsa (mild, medium or hot whatever you choose)
1 small can of chilies (optional...I didn't use)
1 can corn, drained
1 (14 oz) can enchilada sauce (I used mild...but use what your family likes)
2 cans cream chicken soup
2 c. milk
2 c. grated cheese of your choice; cheddar, sharp, pepper jack, Monterey jack, etc....
(I used cheddar and Monterey jack)
1 lb. ground beef, cooked and seasoned with 1 pkg. taco seasoning
OR 4 chicken breasts, diced into bite sized pieces and cooked with 1 pkg. of taco seasoning.
(I used chicken, but only used 1/2 pkg. taco seasoning)

In a slow cooker combine beans and corn and set aside. In a blender combine salsa, chilies and diced tomatoes, then puree until smooth. Add to beans and corn. In a bowl combine enchilada sauce, milk and cream of chicken soup and mix until smooth. Pour sauce over ingredient in the slow cooker. Cover the slow cooker with a lid and cook on low for 4-6 hours OR on high for 2-3 hours...mostly to let the soup heat through and for the flavors to come together.

Cook your meat and set aside until the last hour of cooking...then add, stir to mix it all together.

About 30 minutes before serving, stir in grated cheese. Serve with Fritto chips, avocado and grated cheese. You could even add a dollop of sour cream if you wanted to.

*This recipe can be made to be really spicy or really mild, it all depends on the "heat" of the salsa, enchilada sauce and chilies that you choose to use. I prefer mine HOT but my family prefers a much milder heat...make it the way your family will eat it.

Happy Cooking~


  1. Yummy! I'm going to make this for dinner tonight. I love soup too and my family's starting to get sick of it. :)

  2. LOL! Valerie said that last comment. I don't know how I posted as Jarett. That's a good one a 4th grader who cooks. :)

  3. Oooh. Love Enchilada soup. This looks wonderful. Glad the fam has come over to your way of thinking on this one.

  4. This does look wonderful, I will have to try it!

  5. Martin loved this when you served it at Saundra's. I am making it to feed the missionaries tomorrow night. I love your blog.

  6. This was soooo yummy! I used green enchilada sauce because I'm not a huge fan of red sauce. Also, I used the chicken instead of beef and left out the cheese. (trying to cut fat/calories) and it was still amazing and easy! Cooked on stovetop for 1/2 hour instead of slow cooker, broiled the chicken tenders, cut up and added at the last. DELICIOUS!!!