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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
Thought I should leave a comment since I’ve made this recipe three times already. This is DELICIOUS. My husband loves it so I often make this on Sunday nights so we can bring it for lunch throughout the week. Make the homemade enchilada sauce!
Hayley @ Gimme Some Oven —
Thanks for sharing with us Diamond — we’re thrilled you and your husband love this so much! :)
I’ve made this numerous times and LOVE it! The hubs loves hominy so I always throw a can in also along with the corn. I cook it on the stove tho. Thanks!
Hayley @ Gimme Some Oven —
Thanks for sharing with us Theresa — we’re so glad you’re both fans! :)
I made this today (Labor Day of all days) and it is delicious!!! Thank you so much for sharing your recipe! I did garnish with some cilantro, green onion and a squeeze of fresh lime – and that really took it to a whole new level!!
The most amazing soup ever! We love to add some mild taco bell sauce and some jared jalapenos with some of the juice from the jalapenos. ? delicious!!! It has become a regular in our house and we all love it!
P.S. your homemade enchilada sauce is fantastic!
Hayley @ Gimme Some Oven —
We’re so happy you and your family love it, Miranda! :)
This really is a great soup! I made the enchilada sauce and it was worth it, it really added an awesome flavor to the soup. I added about an extra 1/2 cup of enchilada sauce and a bit more garlic and the soup was really flavorful and good! I topped mine with avocado and tortilla chips and it was awesome for weekday lunches. Thanks for the great recipe!
Hayley @ Gimme Some Oven —
Thanks for sharing, Deserie — we’re so glad to hear you enjoyed the sauce and the soup! :)
I was just wondering if there was a way to thicken the sauce up some or creamier? Thanks!
Hayley @ Gimme Some Oven —
Hi Beth! Cooking the sauce longer will definitely reduce it and thicken it, but you can also make a cornstarch slurry, which will help thicken it. We hope this helps!
I seriously can’t stop making this. I have made it gluten-free by making the enchilada sauce with corn masa instead of flour., and I’ve also made it vegan by omitting chicken and using veggie stock. I just added more veggies… you don’t miss the meat! It freezes great and it makes enough to share with friends and family. I send my son out to make deliveries! Everyone loves it.
Hi! I just made enchiladas with your sauce recipe ?? it was fantastic!! I didn’t use all the sauce or shredded chicken filling (with green chilies and onion), and I want to add variety by useing the leftovers for soup instead of more enchiladas! I have about 3-4 ounces of sauce, how can I dilute it to make the soup? Should I make it on the stove instead of the crock pot?
Thanks!
Hayley @ Gimme Some Oven —
Hi Stephanie! Thanks for sharing with us — we’re glad to hear you enjoyed the sauce and the enchiladas! For this soup, if you only have about half of the enchilada sauce for the recipe, you might want to supplement it with some jarred enchilada sauce, or you could add more chicken stock to it so you have enough liquid. We’d still recommend doing it in the slow cooker (per the recipe), but you could totally do it on the stovetop instead! We hope you enjoy! :)
I don’t own a slow cooker. Could I simmer this on the stove for 3-4 hours instead? Would I need to precook the chicken?
Hayley @ Gimme Some Oven —
No worries, Lauren, you can definitely do this on the stovetop! Yes, you should pre-cook the chicken and you wouldn’t need to simmer for that long (about 30 min should do it). We hope you enjoy! :)
Quick question… have you ever used ground turkey/beef instead of chicken?
Hayley @ Gimme Some Oven —
We’re glad to hear that, Ella! We haven’t tried ground turkey or beef instead of chicken, but you certainly could (we bet either one would be yummy)! :)
Hello! Great recipe! Do I need to add anything if I’m making this for 6 hungry people?
Hayley @ Gimme Some Oven —
Thanks, Sean! Just to ensure you have enough (since some people might want larger portions or seconds), we would make 1 1/2 the recipe. Maybe you could do some in the slow cooker and some on the stovetop (otherwise, the slow cooker might be overloaded). We hope this helps!
Came across this recipe and realized that I had all the ingredients on hand. Delicious! Was loved by everyone and I’m already planning to make it again. Thanks so much!
This says 4-6 servings….. what is the serving size? 1 cup? I love that the calorie and macronutrients info is provided but I need to know what “1 serving” is. Thank you!!
Hayley @ Gimme Some Oven —
We don’t have a precise serving size, but this soup should make enough for 4-6 bowls.
I haven’t read all the comments, but I assume my question hasn’t been asked. In the ingredients list it says “1 1 /4 cup or 110 ounce can of red enchilada sauce.” 110 ounces? I assuming you meant 10 or 11 ounce.
Hayley @ Gimme Some Oven —
Hi Mary! Yes, it’s 1 10-oz can, not 110 ounces (there is a space there, but the format still makes it look a little like 110 ounces, so we understand your confusion)! Anyway, we hope you enjoy the soup!
I’ve made the enchilada sauce and WOW is that Awesome. I’m ready to make this soup but putting raw chicken breasts into the soup doesn’t sound quite right. Am I missing a step? Food poisoning is not my goal, obviously but I’m new at this and don’t want to mess this up. Thanks!!
Hayley @ Gimme Some Oven —
We’re glad you enjoy the sauce, JoAnna! No, you’re not missing a step. Since this is a slow cooker recipe, everything will cook together evenly and the chicken and soup will be completely safe to eat. We hope you enjoy!
My husband and I will be making this soup today, but I wanted to comment at how positive you write :). Made me smile to read your recipe. I specially loved the introduction! Can’t wait to make this dish! Thank you for the happy post.
Hayley @ Gimme Some Oven —
Thanks for your sweet words, Nayely! And we hope you and your husband enjoyed this soup! :)
Made this for a Christmas gift for friends with theme of “DINNER’S ON US”, packaging in TwistNLock containers, adding baggies of toppings & some cookies for dessert. Was a huge hit! They liked it so much they asked for recipe & raved so much to other friends, they asked for it, too! Thanks for a delish recipe! :)
PS I added a bag of frozen fire-roasted tri-color bell peppers from Trader Joes & used their Enchilada sauce! Perfect
Hayley @ Gimme Some Oven —
You’re so welcome, TJ — and we bet the fire-roasted bell peppers were a yummy addition in this!
I love this recipe. I came across it 2 weeks ago so I tried it and it came out awesome. I am making it right now as I am writing this. When I do it I double the recipe so there is lots of leftovers. Thank you!! This one is defiantly a keeper hubby and kids love it.
I am making this today. I modified only a bit. (I had to work with what I had in my pantry) I used pinto beans instead of black beans and I used chili diced tomatoes. At the last minute I added a can of low sodium cream of chicken. We shall see!!! Super excited to take this to a friends house tonight for the game!
I made this today and it was good! I only used 1/2 can of chiles, but it really needed more. Other than that, I followed the recipe. I think it definitely needs the tortilla strips for that authentic taste. We used tortilla strips, green onions, cheese and sour cream as garnish. Wish we had some cilantro, as well. We willl definitely make this again!! Thanks for an easy, tasty recipe!!
Hayley @ Gimme Some Oven —
Thanks for sharing, Lori — we’re happy you enjoyed it!
Let me start by saving that I am not a fan of crock pot meals but this was amazing!!! My husband and I like our food highly seasoned and the only thing I did differently was to added an extra tablespoon of chili powder to the homemade enchilada sauce and to double the other seasoning. I made the crock pot meal without any substitution and we absolutely loved it. Will definitely add it to the monthly rotation. Thank you so much!
Hayley @ Gimme Some Oven —
Thank you for sharing with us, Samantha — we’re so happy you and your husband enjoyed this!
We’re sorry but we are unsure of the nutrition facts/amount of calories/macros in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
Hi Carol! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
This is the third or fourth time I’ve made this; it was the first recipe my boyfriend cooked for me, and that’s when I decided I was going to marry him (true story – it was so cold, and this was so good). We’re nine hours apart while he finishes up graduate school, and when I miss him, I make a big pot of this for the week. This recipe is easy, delicious, and definitely a keeper :)
Hayley @ Gimme Some Oven —
Thank you for sharing, Melissa — we’re so glad you and your boyfriend love this (and that is the best story, how sweet)! :D
I needed to cook for more people than the number of servings provided for this dish so I cooked out some of the liquid and served it with Spanish rice. Got major compliments!
This is the first meal I had after the birth of my son a year ago. I had prepped it ahead of time in a freezer bag. I have made it literally a dozen times since then. The only change I really make is that I add a half a cup of quinoa and I replace the corn with fresh zucchini. Thank you so much for this recipe, it brings back fond memories!
I’ve made this several times and getting ready to make it again. It is simply delicious, nutritious, and beautiful! I love all your recipes and appreciate the ease of prep, and that it lasts me a while – that’s always a good thing. Love all the colors!!! I do use a store-bought enchilada sauce…but it’s still delicious! Thank you for sharing all your wonderful recipes!!!
Hayley @ Gimme Some Oven —
Thanks for sharing with us, Laura, we’re so glad you enjoy it! :)
I never write reviews on blogs. I have got to tell you though, this soup is SO incredibly easy and delicious! It satisfies this Arizona girl living on the east coast, missing my Mexican food from home. SERIOUSLY guys, try this. I top it with cheese, cilantro sour cream and crushed tortilla chips.
Hayley @ Gimme Some Oven —
Thank you for taking the time to comment, Ashley — we’re so happy you enjoyed this! :D
This may be a silly question- but can I use thighs with this recipe? My husband bought them when I didn’t specify breasts, and I need to find a healthy, delicious recipe to use them in. I know they generally do well in the crockpot, retaining their moisture better than breasts- especially with the bone in. Your thoughts? Thank you in advance, and thank you for what appears to be a lovely recipe!
Hayley @ Gimme Some Oven —
Hi Maren! Not a silly question at all! :) Unfortunately we haven’t tried this with chicken thighs, so we aren’t totally sure how it would turn out. However, we think they should probably be fine, and we think it’s definitely worth a try! If you try it, let us know how everything turns out — we hope you enjoy the recipe!
Thought I should leave a comment since I’ve made this recipe three times already. This is DELICIOUS. My husband loves it so I often make this on Sunday nights so we can bring it for lunch throughout the week. Make the homemade enchilada sauce!
Thanks for sharing with us Diamond — we’re thrilled you and your husband love this so much! :)
I’ve made this numerous times and LOVE it! The hubs loves hominy so I always throw a can in also along with the corn. I cook it on the stove tho. Thanks!
Thanks for sharing with us Theresa — we’re so glad you’re both fans! :)
What do you need to double this recipe
Hi Lashondra! You can double this recipe, but you would need a much larger slow cooker (we used a 6-qt for this one).
The most amazing crockpot soup EVER! And I will never buy enchilada sauce again! Fantastic recipe!
Thank you so much, Linda! We’re happy you enjoyed both the sauce and the soup! :)
Awesome and easy!!!! Fresh avocado and sours creme to top it off YUMMY
We’re happy you liked it, Melinda! :D
We make this soup 6-8 x per year using our Alton Brown chili powder recipe. Yum!
Awesome, we ove Alton Brown!
I made this today (Labor Day of all days) and it is delicious!!! Thank you so much for sharing your recipe! I did garnish with some cilantro, green onion and a squeeze of fresh lime – and that really took it to a whole new level!!
We’re so happy you liked it, Laura! :)
The most amazing soup ever! We love to add some mild taco bell sauce and some jared jalapenos with some of the juice from the jalapenos. ? delicious!!! It has become a regular in our house and we all love it!
P.S. your homemade enchilada sauce is fantastic!
We’re so happy you and your family love it, Miranda! :)
This really is a great soup! I made the enchilada sauce and it was worth it, it really added an awesome flavor to the soup. I added about an extra 1/2 cup of enchilada sauce and a bit more garlic and the soup was really flavorful and good! I topped mine with avocado and tortilla chips and it was awesome for weekday lunches. Thanks for the great recipe!
Thanks for sharing, Deserie — we’re so glad to hear you enjoyed the sauce and the soup! :)
I was just wondering if there was a way to thicken the sauce up some or creamier? Thanks!
Hi Beth! Cooking the sauce longer will definitely reduce it and thicken it, but you can also make a cornstarch slurry, which will help thicken it. We hope this helps!
I seriously can’t stop making this. I have made it gluten-free by making the enchilada sauce with corn masa instead of flour., and I’ve also made it vegan by omitting chicken and using veggie stock. I just added more veggies… you don’t miss the meat! It freezes great and it makes enough to share with friends and family. I send my son out to make deliveries! Everyone loves it.
On a cold rainy night this soup was sooo delicious. Thanks for sharing. I always love your recipes.
Marsha
Thank you, Marsha — we’re so happy you enjoyed it! :)
Can I use green enchilada sauce instead? I’m not a huge fan of red. It looks delicious so i might try it with red anyways
Hi Rontia! We haven’t tried this with green enchilada sauce, but if you prefer that, we say go for it! :)
Hi! I just made enchiladas with your sauce recipe ?? it was fantastic!! I didn’t use all the sauce or shredded chicken filling (with green chilies and onion), and I want to add variety by useing the leftovers for soup instead of more enchiladas! I have about 3-4 ounces of sauce, how can I dilute it to make the soup? Should I make it on the stove instead of the crock pot?
Thanks!
Hi Stephanie! Thanks for sharing with us — we’re glad to hear you enjoyed the sauce and the enchiladas! For this soup, if you only have about half of the enchilada sauce for the recipe, you might want to supplement it with some jarred enchilada sauce, or you could add more chicken stock to it so you have enough liquid. We’d still recommend doing it in the slow cooker (per the recipe), but you could totally do it on the stovetop instead! We hope you enjoy! :)
Every time I make this, someone asks for the recipe. Sometimes I use hominy instead of corn. Great recipe. Thank you.
We’re so glad to hear that, Heidi! And oooh, we’ll have to experiment with the hominy sometime!
I don’t own a slow cooker. Could I simmer this on the stove for 3-4 hours instead? Would I need to precook the chicken?
No worries, Lauren, you can definitely do this on the stovetop! Yes, you should pre-cook the chicken and you wouldn’t need to simmer for that long (about 30 min should do it). We hope you enjoy! :)
Best recipe ever!
You are so sweet, Tammy — we’re so happy you love this!
Oops – I didn’t realize there were pages of comments, and you had already answered my above question!
I love this soup. It’s a regular with my family.
Quick question… have you ever used ground turkey/beef instead of chicken?
We’re glad to hear that, Ella! We haven’t tried ground turkey or beef instead of chicken, but you certainly could (we bet either one would be yummy)! :)
Hello! Great recipe! Do I need to add anything if I’m making this for 6 hungry people?
Thanks, Sean! Just to ensure you have enough (since some people might want larger portions or seconds), we would make 1 1/2 the recipe. Maybe you could do some in the slow cooker and some on the stovetop (otherwise, the slow cooker might be overloaded). We hope this helps!
Came across this recipe and realized that I had all the ingredients on hand. Delicious! Was loved by everyone and I’m already planning to make it again. Thanks so much!
We’re so happy it was a hit, Theresa! :)
This says 4-6 servings….. what is the serving size? 1 cup? I love that the calorie and macronutrients info is provided but I need to know what “1 serving” is. Thank you!!
We don’t have a precise serving size, but this soup should make enough for 4-6 bowls.
I haven’t read all the comments, but I assume my question hasn’t been asked. In the ingredients list it says “1 1 /4 cup or 110 ounce can of red enchilada sauce.” 110 ounces? I assuming you meant 10 or 11 ounce.
Hi Mary! Yes, it’s 1 10-oz can, not 110 ounces (there is a space there, but the format still makes it look a little like 110 ounces, so we understand your confusion)! Anyway, we hope you enjoy the soup!
Thank you so much for this delish recipe, it quickly became a family favourite, I’ve made it well over a dozen times, everyone loves it!
We’re so glad it’s a hit with your family, Heidi! :)
I’ve made the enchilada sauce and WOW is that Awesome. I’m ready to make this soup but putting raw chicken breasts into the soup doesn’t sound quite right. Am I missing a step? Food poisoning is not my goal, obviously but I’m new at this and don’t want to mess this up. Thanks!!
We’re glad you enjoy the sauce, JoAnna! No, you’re not missing a step. Since this is a slow cooker recipe, everything will cook together evenly and the chicken and soup will be completely safe to eat. We hope you enjoy!
Is it safe to cook the chicken with the rest of my meal without it being fully cooked?
We’re not quite sure what you mean — the chicken should be fully cooked if you follow this recipe, and the soup as well. It’s completely safe to eat.
My husband and I will be making this soup today, but I wanted to comment at how positive you write :). Made me smile to read your recipe. I specially loved the introduction! Can’t wait to make this dish! Thank you for the happy post.
Thanks for your sweet words, Nayely! And we hope you and your husband enjoyed this soup! :)
I made this today, and it’s delicious! I have some leftover grits, so I’m eating this soup over them.
Yay! And yum, sounds delicious!
Made this for a Christmas gift for friends with theme of “DINNER’S ON US”, packaging in TwistNLock containers, adding baggies of toppings & some cookies for dessert. Was a huge hit! They liked it so much they asked for recipe & raved so much to other friends, they asked for it, too! Thanks for a delish recipe! :)
PS I added a bag of frozen fire-roasted tri-color bell peppers from Trader Joes & used their Enchilada sauce! Perfect
You’re so welcome, TJ — and we bet the fire-roasted bell peppers were a yummy addition in this!
I love this recipe. I came across it 2 weeks ago so I tried it and it came out awesome. I am making it right now as I am writing this. When I do it I double the recipe so there is lots of leftovers. Thank you!! This one is defiantly a keeper hubby and kids love it.
Thank you, MaryAnn — we’re so glad to hear that!
Do you cook the chicken before you add it to the soup?
Hi Destany! No, the chicken cooks in the slow cooker.
Snow day in Colorado = perfect day to make this! Only 3 more hours until complete! Can’t wait to try it :)
Thanks, Megan — we hope you enjoyed it!
I am making this today. I modified only a bit. (I had to work with what I had in my pantry) I used pinto beans instead of black beans and I used chili diced tomatoes. At the last minute I added a can of low sodium cream of chicken. We shall see!!! Super excited to take this to a friends house tonight for the game!
Awesome, sounds delicious!
This is delicious!
Thanks, we’re glad you enjoy it!
What size crock pot?
Hi Janene! We used 6-qt slow cooker. We hope you enjoy!
I made this today and it was good! I only used 1/2 can of chiles, but it really needed more. Other than that, I followed the recipe. I think it definitely needs the tortilla strips for that authentic taste. We used tortilla strips, green onions, cheese and sour cream as garnish. Wish we had some cilantro, as well. We willl definitely make this again!! Thanks for an easy, tasty recipe!!
Thanks for sharing, Lori — we’re happy you enjoyed it!
Why so many “cans” when all those things you can cook/steam/bake at home to make this really “good for you”?
Let me start by saving that I am not a fan of crock pot meals but this was amazing!!! My husband and I like our food highly seasoned and the only thing I did differently was to added an extra tablespoon of chili powder to the homemade enchilada sauce and to double the other seasoning. I made the crock pot meal without any substitution and we absolutely loved it. Will definitely add it to the monthly rotation. Thank you so much!
Thank you for sharing with us, Samantha — we’re so happy you and your husband enjoyed this!
What are the macros for each serving
We’re sorry but we are unsure of the nutrition facts/amount of calories/macros in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I have made this soup over a dozen times and it is always amazing!!! So easy and so much flavor!!
We’re so happy to hear that, Amanda, thanks for sharing! :)
I made this tonight for the first time. So good! I told my husband he could even make it. I can’t wait for leftovers at lunch tomorrow.
Thanks, Connie — we’re so glad you enjoyed it!
How many carbs ?
Hi Carol! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!
I am a college student that just broke his ankle. I made this for ankle good cheap soup while I recover. Got all the stuff at my local kroger.
Oh no! We hope you heal quickly, Cole, and that you enjoy this soup!
This is the third or fourth time I’ve made this; it was the first recipe my boyfriend cooked for me, and that’s when I decided I was going to marry him (true story – it was so cold, and this was so good). We’re nine hours apart while he finishes up graduate school, and when I miss him, I make a big pot of this for the week. This recipe is easy, delicious, and definitely a keeper :)
Thank you for sharing, Melissa — we’re so glad you and your boyfriend love this (and that is the best story, how sweet)! :D
I needed to cook for more people than the number of servings provided for this dish so I cooked out some of the liquid and served it with Spanish rice. Got major compliments!
We’re so glad to hear that, Karen!
This is the first meal I had after the birth of my son a year ago. I had prepped it ahead of time in a freezer bag. I have made it literally a dozen times since then. The only change I really make is that I add a half a cup of quinoa and I replace the corn with fresh zucchini. Thank you so much for this recipe, it brings back fond memories!
Aw, I’m so happy to hear that! So glad that you have enjoyed the recipe. :)
I’ve made this several times and getting ready to make it again. It is simply delicious, nutritious, and beautiful! I love all your recipes and appreciate the ease of prep, and that it lasts me a while – that’s always a good thing. Love all the colors!!! I do use a store-bought enchilada sauce…but it’s still delicious! Thank you for sharing all your wonderful recipes!!!
Thanks for sharing with us, Laura, we’re so glad you enjoy it! :)
I never write reviews on blogs. I have got to tell you though, this soup is SO incredibly easy and delicious! It satisfies this Arizona girl living on the east coast, missing my Mexican food from home. SERIOUSLY guys, try this. I top it with cheese, cilantro sour cream and crushed tortilla chips.
Thank you for taking the time to comment, Ashley — we’re so happy you enjoyed this! :D
I have made this recipe numerous times, it’s a keeper! I turn up the heat a little by adding red pepper flakes, yum!
Thanks for sharing, Holly, we’re so happy you love it! :)
This may be a silly question- but can I use thighs with this recipe? My husband bought them when I didn’t specify breasts, and I need to find a healthy, delicious recipe to use them in. I know they generally do well in the crockpot, retaining their moisture better than breasts- especially with the bone in. Your thoughts? Thank you in advance, and thank you for what appears to be a lovely recipe!
Hi Maren! Not a silly question at all! :) Unfortunately we haven’t tried this with chicken thighs, so we aren’t totally sure how it would turn out. However, we think they should probably be fine, and we think it’s definitely worth a try! If you try it, let us know how everything turns out — we hope you enjoy the recipe!