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 soup is amazing! My husband (who is NOT a foodie like me) raved about it. I made rice on the side and he had his with rice in it. I wanted to keep mine light so I ate it as is with a quarter of an avocado on the side. So easy and SO good. Thank you!
This was delicious! Made it for my roommate and our boyfriends for dinner. Instead of slow cooking it in a crock pot, I cooked it in a big pot on the stove. I rubbed the chicken in some spices (paprika, garlic powder, lemon and pepper, chili powder) and then seared it on a skillet. Finished baking the chicken for 20 min in the oven at 350 degrees F and shredded it before placing back in the soup pot. I pan fried the onions and fresh chili pepper in the chicken drippings too. Result was delicious. The homemade enchilada sauce was a home-run. I made it with Indian red chili pepper and cut the spice with some lime juice. The soup is delicious served with a side of sweet corn bread!
I have made this soup several times and it has been a hit every time. It is delicious and very satisfying. One of these times I will make my own enchilada sauce that you so graciously provided above.
Thanks for an awesome recipe!
Hi. This recipe looks great, and it’s going on the menu either Thursday or Saturday of this week. Can you share which slow-cooker size will be most effective? I have a 3 quart, a 4 quart, a 5 quart and a 7 quart. Um, yes, I also have OCD. Hahaha!
Disappointed! This was really bland and flavorless. Although I knew better I didn’t sear the chicken and brown the onions so it was slightly watery, flavorless, and just not good. At end of cooking I added extra cumin, garlic, salt, and chili powder to try to brighten it up after tasting the broth, and a cornstarch slurry to try to thicken it and it still fell super flat.
Thank you for the delicious soup! I made your enchilada sauce (so so tasty) and then used my pressure cooker instead of the slow cooker. I got all of the wonderful melding of flavors in a fraction of the time. I put all of the ingredients except the beans and corn under high pressure for twenty minutes, and the chicken shred beautifully. I then added the beans and corn and cover was ready! So delicious, simple and ready in minutes!
This was delicious. I only reduced the chicken broth to 1 cup, used the whole can of corn and added a teaspoon of chili powder because I used canned enchilada sauce instead of your awesome recipe for Red Enchilada Sauce.
My boyfriend liked it too and he’s not a soup eater usually.
What would the cooking time be for frozen chicken? I know you’re not supposed to, but I haven’t had issues in the past. Thanks!
Easey peasey and delicious! Thanks for sharing!
I made this soup. It was delicious. Did freeze very well. Gave some to our neighbor and they loved it so much she asked for the recipe. Thank you for sharing. Next time I will take a picture.