Crock Pot Chicken Enchilada Soup

I made this in a regular large pot on the stove and doubled the recipe w some modifications. Because of comments about being bland I added a packet of McCormick White Chicken Chili seasoning. I only used 1 packet for a double recipe. I boiled my chicken breasts in chicken broth ahead of time and used 1 lb+ per recipe - so mine was about 2.4 lbs. Once done I let the chicken rest for 10 minutes before shredding. Also instead of 2 cans of Rotel I chose an equal amount of crushed tomatoes in place of the 2nd can of Rotel - and used extra. I sautéed yellow onion and diced green pepper in a little butter ahead of time. And I always use more yellow onion and green pepper than called for. Someone previously commented about the milk. I found where it said to add the rest later in the recipe. I chose frozen white corn for the corn. Lastly I used a lot more chicken broth than called for as my soup was very thick. You can add to taste. Soup was delicious and I will add to my regular menu as a favorite.

Has anyone noticed that it calls for 2 cups of milk, but only says to add 1/2 a cup of milk, a little at a time? My assumption was that it meant 1/2 a cup at a time; however, since some reviews stated the soup is bland, perhaps this is not the case? Would be nice if someone would review and update accordingly.

Easy to make but more than 5 min of prep time. Very little flavor. Won’t make again.

I think this recipe is very vague about the chicken. Is it boneless skinless whole chicken breasts or 2 chicken breast like they come packaged? The only whole breast I see have bones in them and skin. I made with one whole bone in breast and took skin off and it turned out well. I think the directions could be clearer so I normally would have said 4 stars, but I’m dropping to 3 stars

Awesome and easy. I opted for Rotel without the jalapenos since I'm sensitive to too much spicy heat and it really came out delish.

Bland, bland, bland. I made it according to the recipe except for using a can of diced tomatoes and a whole small can of green chiles because I didn't have Rotel. I also added black olives. More flavor I thought. But it came out very bland so I added quite a bit of salt and pepper and some medium salsa after it was finished cooking. I might use the recipe outline again, but might try 2 cans of the enchilada sauce to see if that helps it.

Super easy to make and tasty! family loved it!

This recipe comes together in a snap, and the flavors are delicious and satisfying. It feels healthy with all of the beans, corn and veggies, but the chicken and cheese add wonderful richness. I couldn't find Rotel in a 14.5 oz can, so I used a 14.5 oz can of diced tomatoes and added some chopped green chiles. For toppings I did the cheese, sour cream and some chopped cilantro. I look forward to making this again soon.

This recipe works with gluten free flour and it's delicious! I found another recipe for homemade enchilada sauce which I made GF as well rather than using storebought. My whole family loved this. Thanks!