Johanneck Family Recipes

Chicken Enchilada Soup




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1 can black beans (rinsed and drained, about 15 oz)

1 can Rotel (about 14 oz)

1 package frozen corn (about 10 oz)

½ cup onion (chopped)

1 bottle roasted red peppers (drained and chopped)

3 tbsp. butter

3 tbsp. flour

½ c. chicken broth

2 c. milk

1 can enchilada sauce (about 10 oz)

2 chicken breasts (raw)

Olives (optional)

Shredded cheese (optional)


Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.

On the stove top, melt butter and add flour. Whisk until bubbly and smooth.

Add chicken broth and 1/2 c. milk, stir and bring to a boil.

Add the remaining milk and enchilada sauce and whisk until smooth.

Place chicken breasts in crock pot (over beans, corn and other ingredients).

Pour sauce from the stove over the chicken breasts in the crock pot.

Cook on low for 6-8 hours or on high for 3-4 hours.

When ready to serve, remove chicken, shred, return to crock pot and stir.

Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. Avocados would also be amazing on top!




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