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 was great! Its not bad for you and it’s super filling, recipe makes A LOT and freezes well. Will definitely make again!! I made two minor changes though, the grocery store didn’t have the fire roasted tomatoes, or the diced chilies, so I substituted two 10 oz cans of “diced tomatoes with green chilies”. I also do not have cumin, and didn’t want to buy cumin just for this recipe, so I purchased the reduced sodium taco seasoning, and sprinkled about 3/4 of the packet into the crockpot. Then combined the remaining 1/4 with butter, spread it on corn tortillas, baked them then cut into strips to use as garnish!! It was also fun to set up a toppings station with sour cream, shredded cheese, cilantro, avocado, lime wedges and the tortilla strips so everyone could dish up their own.
This is an awesome, easy recipe for weekend meal-prep for the next week. I didn’t add any additional salt (used store-bought enchilada sauce that is amply salty), and upped the seasonings with 1T cumin, 1/2T Chili Powder, 1/2T roasted garlic powder and 1t Cayenne. Served with sour cream, avocado, crushed tortilla chips, lime, and sliced fresh jalepeno. Big hit and plenty of food for 3 meals for 2 people (husband is a big eater, normal people could probably stretch it to 4 meals)
Just put all of the ingredients in the crockpot, can’t wait to have this for dinner…
My go-to soup! It’s so tasty and very hearty. We enjoy it like a chili with shredded cheese on top and by scooping it up with Tostito chips. I wish I could give it 10 stars! Thank you for this amazing recipe
Aw, yay! So glad you’ve enjoyed it! :)
I make this at least twice a month. It’s great with crushed-up tortilla chips and Taco Bell mild sauce. I only use one can of beans however and a little more garlic
Wonderful, so happy to hear it!
I make this all the time! We love it! I add kidney beans just ’cause.
This has become one of my go-to recipes for lunches and dinners. Sometimes I throw rice in for the last hour or so and it’s turned out well!
We’re so happy you’re a fan of the recipe, Kristin! :)
Hi. Ive made this several times and it’s so good!! Can I pre make this soup and reheat it? I’m prepping dinner for an multi day sailing trip, the boat has an oven. Was thinking this could be good or do you have any recommendations?
We’re so glad you enjoy it, Natalie! And yes, you can definitely reheat this. Just make sure you save your garnishes for just before serving. Have fun on your sailing trip!
I’m nomming on this right now. Chicken thighs do work well, btw. I had some homemade enchilada sauce in my freezer, as well as some fire-roasted green chiles from last fall. So yummy!
We’re so happy you enjoyed it, Dawn!
I am always nervous trying recipes on random websites. This recipe was EXCELLENT and very easy to make.
Thanks, Brit, we’re glad you enjoyed it!