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 excellent! I actually made it in my Instant Pot! I used a 19 oz can of enchilada sauce and 2 cans of green chiles. I set the pressure cook setting to 20 minutes. It was delicious and only took approx. 40 mins from start to finish (20 mins to come to pressure and 20 mins at pressure). Will definitely be making this again!
I have made the soup literally dozens of times and it is a go-to for sick friends, potlucks, Super Bowl, serving at a soup kitchen, you name it. Everyone loves it. It is savory without being spicy, but you can spice it up if you’d like; it freezes beautifully, and it’s truly a one- bowl meal. I like to put some chopped avocado. And shredded cheeseOn top, and scoop with tortilla chips. I would love to know how to adapt this recipe for pressure cooking.
This is hands down my favorite chicken tortilla/enchilada soup!! I make it a LOT! Thank you so much for sharing this recipe. I love this and the baked potato soup recipe you have on here too! Leftovers (if any!) are always amazing even days later.
I no longer own a slow cooker. Has anyone tried this recipe in an Instant Pot?
You’re Instant Pot has a Slow Cooker function on it!
Hi – I didn’t use a slow cooker. I just cooked on the stove in a huge stock pot with a cover. Once it’s boiling I turn down to a low simmer. Then I just left it awhile. Awesome.
Jordan
Just use the stock to cook your chicken breasts on High Pressure for your normal time for breasts. I usually cook mine about 10-12 min depending on thickness and if frozen. Shred your chicken. I would add the onions personally to cook with chicken unless you plan to simmer the soup for a hour or so.
After you do your release and shred chicken just add all the other ingredients and use the sauté function to simmer for awhile to blend flavors.
You could probably just pressure cook all ingredients together for about 5-8 min on High if you DICED your thawed chicken. Just check chicken is cooked thru and that the beans don’t get too mushy lol
FYI…some of the instant pots have a slow cooker function if you wanted to try recipe as written. ;-)
Please forgive me for jumping in…Ive got THREE sizes of instant pots i love them so much and i try to cook nearly everything in them so I’m somewhat adapt at adapting ?
Good Luck
This recipe is delicious and so so easy. Also, it is only 1 point per serving on Weight Watchers! My husband loves it too. Thank you for this wonderful, delicious, simple, and healthy recipe.
This is my favorite soup ever! And that’s saying something because I love soup lol!! So good! I have made it for the last 4 weeks straight
I haven’t made it yet looks yummy
Would it still taste good to omit the green chilies?
This is one of my all time favorites!! I make it at least once a month.
The absolute best!!! I am obsessed with this recipe. It is so easy to just dump all the ingredients in and leave it cooking all day. Easy, delicious, perfect. I have only great things to say about this soup!