This is a recipe that will be made often in my house. My kids have been asking for it again already.
I first saw the recipe when Mary from Giving Up on Perfect linked it for Ingredient Spotlight. I’ve since spotted it on Pinterest several times. This soup is fantastic! And it’s easy too.
I made just a few minor changes to the way Mary fixed it. I doubled the recipe, which made a lot. It completely filled my 6 quart slow cooker. Here’s what you’ll need: 
Ingredients
- 1 1/2 – 2 lbs. chicken tenders
- 1 red bell pepper, diced
- 1/2 large onion, diced
- 2 cans black beans, drained and rinsed
- 2 cans tomatoes with diced green chilis
- 1 can cream style corn
- 1 cup frozen corn
- 2 cans cream of chicken soup
- 2 cans enchilada sauce
- 3 cups milk
Directions
Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it. Add all other ingredients except cream soup, enchilada sauce and milk. Stir those last 3 ingredients together and pour over others in slow cooker. Cook on high for 6 hours or low for 7-8 hours.
Top with shredded pepper jack cheese and serve with tortilla chips.
In the doubled recipe, the 2 cans of tomatoes with green chilies gave the soup a nice kick. We liked that much heat, even the kids, but if your family doesn’t then substitute a can of diced tomatoes for 1 can of tomatoes with green chilies.
This made enough for my family of 6 to have dinner twice. I froze the leftovers for the second meal.
Serving size: 12
- 1½ – 2 lbs. chicken tenders
- 1 red bell pepper, diced
- ½ large onion, diced
- 2 cans black beans, drained and rinsed
- 2 cans tomatoes with diced green chilis
- 1 can cream style corn
- 1 cup frozen corn
- 2 cans cream of chicken soup
- 2 cans enchilada sauce
- 3 cups milk
- Place chicken in bottom of the slow cooker. I used frozen chicken and did not thaw it.
- Add all other ingredients except cream soup, enchilada sauce and milk.
- Stir those last 3 ingredients together and pour over others in slow cooker.
- Cook on high for 6 hours or low for 7-8 hours.
- Top with shredded pepper jack cheese and serve with tortilla chips.
this is a new fave at my house too! I’ve even topped a baked potato with it and it was yummy!!
That would disappear quickly around here for sure!
This is already on our menu plan this month and I can’t wait to try it! 🙂
There are some variations to this also: I make it with tomato sauce (2 Cans), chicken broth and water, cumin, garlic, onion (optional), peppers (optional), enchilada sauce (1 large can), corn, black beans and canned chicken. Yes, ALL amounts can be added or subtracted to gain amount of soup desired. I have sour cream, cheese, and crumbled chips for toppings…I call my food storage dump recipe and everyone loves it!
This looks fantastic! I’ve printed it out and looking forward to making it 🙂
What would the sodium content of this be? Looks wonderful but the sodium must be outrageous. Please reply.
I suppose you would need to add up the sodium amounts of the canned ingredients and then divide by the number of servings or cups. I’m not sure what the total would be.
You can reduce the sodium content by subbing the cans of tomatoes with fresh, adding a jar of chilies, and soaking dried black beans overnight to use instead of canned. I have done this with many recipes since my son has heart issues and must watch his salt intake. You may need to tweak the liquid (maybe ad a little water or tomato juice) to make up for the liquid in the can of tomatoes.
Trying this today! So easy I was able to throw it all in the pot during my lunch break so it can cook the decond half of the day! Excited to get home and try it tonight 🙂
This soup is fantastic. We ate it over crushed tortilla chips. I also put some avocado on my serving.
I THOUGHT I had a six quart crock pot, but I guess not…
I transferred the ingredients to a big soup pot and simmered on medium low for several hours.
We ate our fill, I put bowls in the refrigerator for lunches, then still froze 5.5 cups.
It makes a LOT of soup, but I like it that way so I can have a no fuss dinner in the freezer for later.
We made this last night and it was a huge hit with my husband and my two girls! I am definitely hanging onto this recipe 🙂
Do you shred the chicken when soup is finished or serve as is?
I shred the chicken.
Hi Tiffany – wanted you to know I’m sharing this recipe and a link to here at my blog today – check it out. =) It’s a wonderful dish.
I didn’t know you’d linked to me…um…two years ago! This must’ve been pinned a lot recently or something, because I noticed several hits coming from here in my analytics. ANYWAY. Thanks for linking to me, and I’m glad you enjoyed the soup! Now that fall is most definitely here, I need to make some for myself! 🙂
I’m glad you’re getting some traffic from this again 🙂 I shared it in my post today. And now I’m off to pin your original post.
When you say chicken tenders do you mean bags of processed chicken tenders? and you shred them when it’s done?
Vicky, I use the frozen, boneless chicken tenders from the meat department. You could also use fresh chicken tenders, but they wouldn’t need as long to cook. I shred them after the cooking is done.
Thumbs up from my family of 6!!
Can this soup be prepared and then frozen? After reheating will it be thick?
I’ve never tried freezing this one. The milk in it makes me wonder how it would do when you thaw it out, although it would probably be fine. If it is too thick when you reheat, just add some water.
Instead of canned enchilada sauce, I use 4 heaping tablespoons of mild chile powder that you can get at a regular grocers. I also use cumin, cilantro (op.), and oregano.
Chop up some Anaheim chiles (mild) or if you want more heat chop up a poblano chile and use fresh corn.
I also chop up chayote, fresh tomatoes and tomatillos.
I don’t use canned soup but I use a chicken stock paste called “Better Than Bouillon”. It comes in lots of other flavors as well as Vegan or Vegetarian. I use it in almost everything and it makes the difference between good and great, It does have a bit of salt so I skip adding salt.
Instead of milk, you can get FAT FREE 1/2 and 1/2 in the dairy case. Personally, I use a spot of heavy cream before serving. Milk will curdle if left to boil but cream won’t.
Canned food has a lot of salt so I would skip it if you have heart or blood pressure issues in my opinion. : )
What size cans do you use for the enchilada sauce?
10 oz