This post may contain affiliate links. Please read my disclosure policy.
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.
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
*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.
**If you don’t like that much corn, just use half a can, drained
This is still my go to for comfort food, or if cooking for friends freezer. Made it again last night and it is always just as good as I remember – thanks for a great recipe
By far the best soup ever! Originally found on Pinterest I made this for my soup-hating husband and he now has me cook it so often because he loves it so much!!! Thank you, thank you, thank you for such a simple and delicious soup. Instead of the fire-roasted tomatoes, we just add a quart jar of our homemade stewed tomatoes.
This is a very nice version of this soup….
All things usually in your pantry, and comes together in no time. Easy recipe to cocktail to your liking as well. Give it a try!
I was looking for easy, filling, and healthy meals for the week and stumbled across this recipe. We were huge fans! I did add some additional seasonings – garlic powder, onion powder, cilantro, oregano – but otherwise kept the recipe as written. The chicken shrank quite a bit and we like things meaty so next time I might double or 1.5 times the chicken.
Can’t wait to make this again and again and again!
Going to make this, this weekend. Can’t wait! Simple, to the point and explains different cooking methods. Mine will be slow-cooking. It’s soup season and I’m stoked!! I will do slight variations but stick to the jist of it
SO good! Your chicken enchiladas + sauce are an all-time favorite at our place, too. I used my Instant Pot and seared the chicken first for a little extra flavor, plus gave the onions a little saute. Not sure if it made a difference but it made the apartment smell amazing! Next time I want to use the fire roasted frozen corn from Trader Joe’s, too.
The only thing I did different to this recipe was I added about a half a teaspoon of Chipotle powder. Cooked it for about 7 hours, which included about 30 minutes after I put the shredded chicken back in. It is an excellent suit I have made it at least four or five times and given the recipe to plenty of people
I used to make this soup pretty regularly, but haven’t in a few years. So I came looking for the recipe to make it again and I swear, I remembered it using about 1 chipotle chili in adobo sauce. Now I’m going to be wondering all night what I was thinking of.
Thanks again for this recipe, I’ve found it’s easy to make with cooked chicken or in the IP as well.
Both of my adult sons love this soup and ask for it at least twice a month! I t is hearty and the enchilada sauce adds alot of spiciness! We like it topped with cheese and a dollop of sour cream!
Since I found this recipe I have made it at least twice a month! It is now on our regular rotation! It is low fat and absolutely delicious! The men in my family love how hardy it is! Thanks so much for sharing this recipe!
This is still my go to for comfort food, or if cooking for friends freezer. Made it again last night and it is always just as good as I remember – thanks for a great recipe
Could you use green enchilda sauce ins
By far the best soup ever! Originally found on Pinterest I made this for my soup-hating husband and he now has me cook it so often because he loves it so much!!! Thank you, thank you, thank you for such a simple and delicious soup. Instead of the fire-roasted tomatoes, we just add a quart jar of our homemade stewed tomatoes.
This recipe is always a hit with my family! So flavorful and easy to make. Definitely a go to in the winter time!
This is a very nice version of this soup….
All things usually in your pantry, and comes together in no time. Easy recipe to cocktail to your liking as well. Give it a try!
I was looking for easy, filling, and healthy meals for the week and stumbled across this recipe. We were huge fans! I did add some additional seasonings – garlic powder, onion powder, cilantro, oregano – but otherwise kept the recipe as written. The chicken shrank quite a bit and we like things meaty so next time I might double or 1.5 times the chicken.
Can’t wait to make this again and again and again!
Going to make this, this weekend. Can’t wait! Simple, to the point and explains different cooking methods. Mine will be slow-cooking. It’s soup season and I’m stoked!! I will do slight variations but stick to the jist of it
SO good! Your chicken enchiladas + sauce are an all-time favorite at our place, too. I used my Instant Pot and seared the chicken first for a little extra flavor, plus gave the onions a little saute. Not sure if it made a difference but it made the apartment smell amazing! Next time I want to use the fire roasted frozen corn from Trader Joe’s, too.
The only thing I did different to this recipe was I added about a half a teaspoon of Chipotle powder. Cooked it for about 7 hours, which included about 30 minutes after I put the shredded chicken back in. It is an excellent suit I have made it at least four or five times and given the recipe to plenty of people
I used to make this soup pretty regularly, but haven’t in a few years. So I came looking for the recipe to make it again and I swear, I remembered it using about 1 chipotle chili in adobo sauce. Now I’m going to be wondering all night what I was thinking of.
Thanks again for this recipe, I’ve found it’s easy to make with cooked chicken or in the IP as well.
Can’t wait to make this! Just FYI, the large slow cooker link leads you to chicken broth rather than a slow cooker :)
Delicious. I used the suggested homemade enchilada sauce. Added extra veg. Really a great recipe that I’ll have on rotation. Thanks!
I’ve been making this for years. It’s a favorite. Instead of corn, I add white hominy. Love it.
I’ve been making this recipe for years! My whole family loves it. Making it again tonight!!
Both of my adult sons love this soup and ask for it at least twice a month! I t is hearty and the enchilada sauce adds alot of spiciness! We like it topped with cheese and a dollop of sour cream!
Since I found this recipe I have made it at least twice a month! It is now on our regular rotation! It is low fat and absolutely delicious! The men in my family love how hardy it is! Thanks so much for sharing this recipe!
Yummy! Easy and so tasty. A great weeknight supper or or a weekend Mexican dish!