Can I tell you one thing that makes me unreasonably happy on a day-to-day basis?
Strangers smiling at me.
Even better?
Strangers waving, or nodding, or offering a pleasant hello, or even (my favorite) the ol’ one-finger-raise-on-the-steering wheel.
For whatever reason, I always notice those little things and they make me so happy for a moment or two. Actually, I think the best way to say it is that my heart genuinely feels warmed. And I’m reminded how much I just really like people. And how cool it is that two complete and utter strangers can make an encouraging connection in this big world, however fleeting. And how a moment so brief can have the power to make your day just a little brighter…just like that!
Crazy. And very cool. And call me cheesy, but it makes me want to return the favor to the world and smile or wave or say hi to strangers more often. Yes. That is exactly what I want to do.
What does that have to do with this soup? Nada. But it’s wonderful and also makes me smile, and it will keep you feeling warm and happy all winter long. Here’s how to make it…
Actually when I had the craving to make a batch of chicken enchilada soup, I took to Facebook to ask all of you if you would prefer a slow cooker or a 20-minute version. Both are quick and easy, but I couldn’t decide…and apparently, neither could you! It looks like the responses were pretty much split down the middle.
So because I aim to please and make you smile, and because there’s no such thing as too much chicken enchilada soup in my world, I went ahead and developed both recipes! Thus, today you get the slow cooker version. And if you tune back in on Wednesday, it’ll be a stovetop 20-minute cheesy version that a slightly different flavor variation too. (Actually it’s a copycat take on my old-time favorite chicken enchilada soup from Chili’s — you’ll have to check it out!)
Today, though, it’s all about the slow cooker. And I think this may be a winner for one of the easiest slow cooker recipes I’ve ever published on this site. You basically just toss everything in the slow cooker. (Or if you love color as much as I do, you can line the ingredients all up to look extra pretty…which is also pretty much 100% useless but…pretty!)
Then add in the key ingredient — enchilada sauce.
Since it is the key ingredient and will basically serve as the seasoning for the soup, I can’t recommend enough that you use a really good enchilada sauce for this recipe. And — ahem — I happen to have a homemade red enchilada sauce recipe on here that is my all-time-forever-and-ever-favorite. So if you are so inclined, I highly suggest you make a batch of that. But any enchilada sauce will work.
Then just let it cook on high for 3-4 hours or low for 6-8 hours — whatever fits your schedule.
And once it’s done, shred the chicken and you’re ready to go!
Seriously, just look at that! I can hardly believe it only took about 10 minutes of prep time.
SO good, so much flavor, and it’s actually pretty light and good for you too.
You can either serve it just plain…
…or garnish it up with whatever toppings sound good. (I’ve included a mega list of suggestions below if you like to go topping-crazy.)
However you serve it, I’m pretty sure that this one will make you and your friends and family smile. And then we can all go on with our days and pass on the smiles to some other people.
Deal?
Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 boneless skinless chicken breasts (about 1 pound)
- 2 cups good-quality chicken stock
- 1 1/4 cup (or a 10-ounce can) red enchilada sauce*, homemade or store-bought
- 2 (14-ounce) cans black beans, rinsed and drained
- 1 (14-ounce) can fire-roasted diced tomatoes, with juice
- 1 (15-ounce) can whole-kernel corn**, drained
- 1 (4-ounce) can diced green chiles
- 2 cloves garlic, minced
- 1 white onion, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon salt, or more/less to taste
- optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Instructions
- Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
- Serve warm, with optional garnishes.
- You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!This post contains affiliate links.
Can you use Green Sauce instead of red, my tummy won’t take the spicy red sauce? Thanks for your help in this matter.
Hi Marie! We haven’t tried this with green sauce, but if you’re a fan, we think it could work in this! :)
I’ve made this twice now and I absolutely love it! The only thing I would add (and I think it is absolutely necessary because it tasted a little bland without it) is A LOT of Chili Powder. It gave it some really good flavors! The chicken was very juicy after cooking it on high and it pulled apart easily with a fork. This is definitely one of my favorite soup recipes now!
Thanks for sharing Mackenzie, we’re happy you’re a fan! :D
Thanks so much for this receipe! It’s delicious and my husband loves it :)
You’re very welcome Sara, we’re happy to hear that! :D
I bought all the ingredients and I’m making it tomorrow! I can’t wait, it looks so good. Thanks for the recipe. :)
Thanks Kristina, we hope you love it! :D
Definitely should have made a double batch! My picky husband loved it, thanks for another fantastic recipe :)
We’re so glad to hear that Shelby! :)
Your blog is a God-sent! I LOVE creative cooking and your stories are encouraging too! I’m making this recipe tonight and have almost all of the ingredients in the crockpot except corn and I only had one can of black beans and one piece of chicken left over, so I’ll run to the store to pick up some more ingredients. Maybe, I’ll be able to cheer up someone day with a “hello” too! Have a fabulous day! By the way, I made your quinoa chicken burrito bowl yesterday and enjoyed it!
Thanks for your sweet words about the blog Christina, we’re happy you’re here! We’re so glad you enjoyed the burrito bowl, and we hope you love the soup as well! :D
This was my first crock pot recipe and it came out so well! thank you for the recipe and I will definitely be keeping this in my recipe book online for future uses. :)
Thanks Erika, we’re so happy you enjoyed this – thanks for choosing a GSO recipe for your first crockpot foray! :D
This soup is SOOO good! My mom is sick with a cold, and I was hoping to find a good recipe for some yummy soup to take to her … this fit the bill! I made it Sunday afternoon, and it was so easy to prepare. Then I took it to my folks’ house Monday, and we all loved it. It’s a keeper, for sure!
Thanks Deb, we’re so happy this was a hit, and we hope your mom feels better soon!
What size crock pot do you use? I’m thinking about making a double batch for company later so I’m not sure if I should use 2 crocks or if it might fit in one.
Hey Angela! We used a 6-quart slow cooker, but if you want to do two batches, we wouldn’t recommend trying to double this up in the 6-quart size, as even if room allows, things will likely be too crowded. We hope you enjoy!
What size slow cooker does this require? I have a smaller one than I’m used to and I keep forgetting to take that into account until I’ve bought 2x the amount of stuff that will fit in it.
Hey Ashley! We used a 6-quart slow cooker for this.