Monday, September 14, 2015

In Susie's Kitchen: Crock Pot Creamy Enchilada Soup

I've made more enchilada soups than I can count. This blog might turn into an enchilada soup blog soon enough. But today I tried a crock pot version of creamy enchilada soup and it honestly was everything I've ever dreamed of and more in an enchilada soup. And I honestly have dreamed about it before. Plus it has to be one of the easiest and cheapest meals I've made in  a long while!

Without further ado, here's the recipe!


  • 2 frozen chicken breasts
  • 1 can of corn (don't drain!)
  • 1 can of black beans, drained and rinsed
  • 1 can of Rotel
  • 1 package of dry ranch dressing
  • 8 oz. of cream cheese (or greek yogurt if you're healthier than me)
  • 1 teaspoon of cumin (I always go overboard and add a little more!)
  • 1 teaspoon of onion powder (I also added a few frozen onions)
  • Sour cream (optional)
  • Cilantro (optional)
  • Tortilla chips (optional)
  • Mexican-blend cheese (optional)

Cooking Instructions:
  • Put the frozen chicken breasts into the crock pot 
  • Top the chicken with the Rotel, beans, corn, ranch dressing, and all of your spices
  • Stir together
  • Top with cream cheese
  • Set the crock pot on low and cook for 6-8 hours (I cooked mine for 7)
  • Stir occasionally to mix the cream cheese in
  • Shred the chicken once it's finished
  • Garnish with sour cream, cheese, cilantro, and crumbled tortilla chips
One of the most painless meals I've ever had. And so good!
I will say that I always add a little extra to all of my spices and seasonings to give it a little more flavor. So if it calls for a teaspoon, I almost always add another 1/4 or 1/2 tsp!



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