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Thoughtless Thursday: Baja Chicken Enchilada Soup

October 1, 2009

Three years ago one of our local restaurants had a soup they called baja chicken enchilada.  I got to have it maybe 3 times before it was permanently removed from the menu due to lack of interest.  I just have to say how much that totally SUCKED because this soup was awesome.  So I have been trying to duplicate it from memory ever since.  Nothing has been quite right and by now, I’m sure I barely remember what it tasted like.  But then I threw this together this morning for a last minute Thoughtless Thursday post (I know, I’m late, but I’ve been recovering from a 14 hour drive–for those who wondered, Oktoberfest in Omaha was a blast).  By Jove, I think I got it!  Or at least something I’m willing to accept as sufficiently awesome that I’ll keep the recipe. It’s not as fix it and forget it as a lot of crock pot recipes, but it’s well worth the effort.  And at only 344 calories and 10.4 grams of fat per bowl, it’s a dieter’s dream.  Serves 6.  This one’s a must submit to Souper Sundays.


  • 9-10 chicken thighs, bone in, skin on
  • 1 can fat free cream of chicken soup
  • 2-3 chipotle peppers in adobo, finely minced (use fewer if you want to lower the heat)
  • 1 can fire roasted tomatoes
  • 2 cups black beans, drained
  • 1.5 cups frozen corn
  • 1 package enchilada seasoning
  • 1/2 cup rice
  • 4 scallions, chopped
  • salt to taste


  1. This is one of those recipes that’s best to start in the morning.  Toss your chicken in (mine was frozen solid) and add enough water that it’s about 2 inches from the top of a 6 quart crock.  Cook on high for about 4 hours.
  2. When you pop home for lunch, remove the chicken to a bowl and allow to cool.
  3. Meanwhile carefully ladle the broth through a fine strainer to get the ooky bits out.  I have a big one that I set up over a 2 quart pitcher.
    Cook’s note: If you HAVE precooked chicken (like one of those rotisserie numbers) and chicken broth, you can start at Step 4.
  4. Pour the broth back into the crock and add the black beans, chicken, enchilada mix, chipotle peppers, cream of chicken soup, and tomatoes.
  5. Once the chicken is cool, remove the skin and bones and chop the remaining meat.
  6. Add the chicken back to the crock.
  7. Then leave it cooking on high for the afternoon.  If you’ll be gone more than about 5 hours, I’d leave it on low.
  8. When you get home, if your crock is not on high, turn up the heat and add the rice and scallions.
  9. Cook for another 20-30 minutes or until the rice is done.

You could serve this with sour cream or cheese, but really, it’s totally great the way it is.  Just add salt to taste.  Now if you’ll excuse me, I need to have another bowl.

Printable version.

Baja Chicken Enchilada Soup on Foodista

11 Comments leave one →
  1. October 1, 2009 6:46 pm

    Looks like it was well work the effort! I like the heat and the black beans. I’m going to put this on my must try list.

  2. October 1, 2009 9:08 pm

    I love Chicken Tortilla Soup!! This looks even better!! This looks unbelievable!!!!

  3. October 2, 2009 12:49 pm

    this is my kind of soup, lots of great flavors and ingredients here

    • Kait Nolan permalink
      October 2, 2009 1:18 pm

      I was REALLY pleased with how it came out.

  4. October 3, 2009 3:04 pm

    That looks awesome! I think I might make that this weekend!

    Thanks for the recipe!

  5. October 3, 2009 8:05 pm

    Awesome soup recipe! I am glad you think came close enough to your favorite restuarant version.

  6. October 4, 2009 6:54 pm

    Great combo of flavors–glad you were finally able to make your soup. It looks delicious! Thanks for sending it to Souper Sundays.

  7. markbizz permalink
    December 29, 2012 6:47 pm

    Excellent…ready to do on stove top rather then crock…this turned out better then I ever expected…couldn’t find enchilada seasoning so I had to use 2 packages of quesadilla southwest chicken seasoning by McCormick…added black pepper and salt a little garlic piece..the family is chowing


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