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.
This may be a silly question- but can I use thighs with this recipe? My husband bought them when I didn’t specify breasts, and I need to find a healthy, delicious recipe to use them in. I know they generally do well in the crockpot, retaining their moisture better than breasts- especially with the bone in. Your thoughts? Thank you in advance, and thank you for what appears to be a lovely recipe!
Hi Maren! Not a silly question at all! :) Unfortunately we haven’t tried this with chicken thighs, so we aren’t totally sure how it would turn out. However, we think they should probably be fine, and we think it’s definitely worth a try! If you try it, let us know how everything turns out — we hope you enjoy the recipe!
I have made this recipe numerous times, it’s a keeper! I turn up the heat a little by adding red pepper flakes, yum!
Thanks for sharing, Holly, we’re so happy you love it! :)
I never write reviews on blogs. I have got to tell you though, this soup is SO incredibly easy and delicious! It satisfies this Arizona girl living on the east coast, missing my Mexican food from home. SERIOUSLY guys, try this. I top it with cheese, cilantro sour cream and crushed tortilla chips.
Thank you for taking the time to comment, Ashley — we’re so happy you enjoyed this! :D
I’ve made this several times and getting ready to make it again. It is simply delicious, nutritious, and beautiful! I love all your recipes and appreciate the ease of prep, and that it lasts me a while – that’s always a good thing. Love all the colors!!! I do use a store-bought enchilada sauce…but it’s still delicious! Thank you for sharing all your wonderful recipes!!!
Thanks for sharing with us, Laura, we’re so glad you enjoy it! :)
This is the first meal I had after the birth of my son a year ago. I had prepped it ahead of time in a freezer bag. I have made it literally a dozen times since then. The only change I really make is that I add a half a cup of quinoa and I replace the corn with fresh zucchini. Thank you so much for this recipe, it brings back fond memories!
Aw, I’m so happy to hear that! So glad that you have enjoyed the recipe. :)
I needed to cook for more people than the number of servings provided for this dish so I cooked out some of the liquid and served it with Spanish rice. Got major compliments!
We’re so glad to hear that, Karen!
This is the third or fourth time I’ve made this; it was the first recipe my boyfriend cooked for me, and that’s when I decided I was going to marry him (true story – it was so cold, and this was so good). We’re nine hours apart while he finishes up graduate school, and when I miss him, I make a big pot of this for the week. This recipe is easy, delicious, and definitely a keeper :)
Thank you for sharing, Melissa — we’re so glad you and your boyfriend love this (and that is the best story, how sweet)! :D
I am a college student that just broke his ankle. I made this for ankle good cheap soup while I recover. Got all the stuff at my local kroger.
Oh no! We hope you heal quickly, Cole, and that you enjoy this soup!
How many carbs ?
Hi Carol! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I made this tonight for the first time. So good! I told my husband he could even make it. I can’t wait for leftovers at lunch tomorrow.
Thanks, Connie — we’re so glad you enjoyed it!