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 looks delicious. I have everything but the enchilada sauce. Do you know of a substitute for the enchilada sauce?
Thanks, we hope you like it! Unfortunately though there really isn’t a substitute for the enchilada sauce, considering it’s a pretty substantial part of the recipe. If you didn’t need so much, you could use a little bit of Mexican hot sauce, but for this recipe, we strongly recommend holding off until you can make/buy some enchilada sauce.
I just made the homemade enchilada sauce (YUM!!) and can’t wait until the soup is ready! Making a pan of cheese and chicken enchiladas for another night. Love this recipe!
Yay, we’re so glad you liked it – we hope you enjoy the enchiladas too!
forgot to ask if I could freeze this if I double or triple it.
Sure thing! This soup freezes beautifully.
Made this today and it was delicious. Made your enchilada sauce to use in it. I had so much I had lots of leftovers and put them in the freezer.
Thanks Angela, we’re so happy you enjoyed it!
This was delicious! So much flavor! I forgot to put it in the crockpot at 2:30 and was only able to cook it about 3 hours. I was worried that the flavors wouldn’t have come through in such a short time but that was not the case. I served with warm tortillas and it was a hit with my family. Will definitely make again. So easy!
Thanks, Joelle! And I’m glad it still worked out well over a shorter cooking duration!
I made this tonight and it was delicious!
I did omit a few things due to food preference/lack of ing. but it still turned out VERY good!
Omitted: chiles, garlic, onion
Toppings: Cheddar cheese, cilantro, sour cream, & crunched up corn chips
Here’s the photo! ^_^
https://i14.photobucket.com/albums/a330/Kris022/5.18.15EnchaladaSoup_zpsmihgwtlk.jpg
Thanks for sharing, Kris! I’m glad it worked out for you, it looks great! : )
I stumbled onto your blog via Pinterest and have made this soup a few times now, I made it for my dad and never intended to eat it myself. I *HATE* enchilada sauce. Until I made yours. It doesn’t resemble anything canned and it is absolutely wonderful. I could drink it! I am making your chicken enchilada recipe today and just had to let you know how much I loved it! I will definitely be coming back for more recipes! Thank yoU!
Thank you so much, Jessie! I’m so happy to hear you love both the sauce and the enchiladas! : )
Not only is this soup gorgeous, it’s so good! I threw everything in the pot before heading out to work and I got back to the best smelling apartment ever.
The only things I changed were that I added extra garlic (because I’m a garlic fiend and add way too much) and a healthy splash of lime juice to cut through the dense, rich flavors going on here.
If anyone is looking to make this for a big crowd and stretch it further, it’s pretty excellent served over rice.
Thanks so much Kate!
Thanks for this easy dish.
Just made this today. It smelled wonderful walking in from work. However, I thought it was a little flat tasting so I added a can of tomato sauce and some salsa and extra spices. It helped. Next time I think I’ll lessen the amount of chicken stock and add an extra can of enchilada sauce and maybe rotel tomatoes vs. the fire roasted ones. I love the ease of this soup, just thought it needed more umph.
Thanks for sharing Sue, I hope you enjoy it more next time!