Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

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!)

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

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!)

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

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.

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

And once it’s done, shred the chicken and you’re ready to go!

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

Seriously, just look at that!  I can hardly believe it only took about 10 minutes of prep time.

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

SO good, so much flavor, and it’s actually pretty light and good for you too.

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

You can either serve it just plain…

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

…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.)

Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

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?

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Slow Cooker Chicken Enchilada Soup

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

Ingredients:

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 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

Directions:

  1. 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.
  2. Serve warm, with optional garnishes.
  3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

*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

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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Slow Cooker Chicken Enchilada Soup | gimmesomeoven.com #crockpot

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456 comments on “Slow Cooker Chicken Enchilada Soup”

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  1. 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!

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  3. 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.

  4. 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

  5. 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!

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  7. 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!

  8. 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! :)

  9. 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

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  12. I have made this recipe numerous times, it’s a keeper! I turn up the heat a little by adding red pepper flakes, yum!

    Rating: 5
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  15. 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!

  16. I am always nervous trying recipes on random websites. This recipe was EXCELLENT and very easy to make.

    Rating: 5
  17. I’m nomming on this right now. Chicken thighs do work well, btw. I had some homemade enchilada sauce in my freezer, as well as some fire-roasted green chiles from last fall. So yummy!

    Rating: 5
  18. Hi. Ive made this several times and it’s so good!! Can I pre make this soup and reheat it? I’m prepping dinner for an multi day sailing trip, the boat has an oven. Was thinking this could be good or do you have any recommendations?

    Rating: 5
    • We’re so glad you enjoy it, Natalie! And yes, you can definitely reheat this. Just make sure you save your garnishes for just before serving. Have fun on your sailing trip!

  19. This has become one of my go-to recipes for lunches and dinners. Sometimes I throw rice in for the last hour or so and it’s turned out well!

    Rating: 5
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  23. I make this at least twice a month. It’s great with crushed-up tortilla chips and Taco Bell mild sauce. I only use one can of beans however and a little more garlic

    Rating: 5
  24. My go-to soup! It’s so tasty and very hearty. We enjoy it like a chili with shredded cheese on top and by scooping it up with Tostito chips. I wish I could give it 10 stars! Thank you for this amazing recipe

    Rating: 5
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