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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
What happens if you use chicken broth instead of stock? If it’s not going to work with broth can you buy chicken stock?
Hayley @ Gimme Some Oven —
Hi Nadia, chicken stock is just more concentrated and more flavorful, whereas broth doesn’t have all of that seasoning. It’s got a more understated flavor, so it’s good for if you’re using it as the base of a soup that is going to have a lot of spices and ingredients in it. We tend to prefer stock though, and like to make homemade chicken stock when possible (bring a big pot of water with the chicken bones/carcass to a boil – we add things like carrots, celery, onion, a generous amount of salt, pepper, any fresh herbs we have on hand, etc. Once it’s reached a boil, bring it down to a low simmer. The longer you simmer it for, the more flavorful and rich it will be. When we don’t use homemade stock, we like to by chicken stock or broth with less sodium, or use better than bouillon. We hope this helps!
Have you tried assembling it ahead of time, freezing it and then cooking it? Like a premade freezer meal? I’m going to a freezer meal prep get together tonight and I can’t stand most freezer meals (yuck), but I LOVE your soup! I’d love to bring the ingredients for this :)
Hayley @ Gimme Some Oven —
Good question Heidi! We haven’t tried that, but we think it would work just fine! We’re glad you love this soup! :D
This is OH SO delicious and I’ve made it twice already! Do you think this would work if I used pork?
Hayley @ Gimme Some Oven —
Thanks Lauren, we’re happy to hear you like it so much! We think it would work great with pork, especially if you added some slow cooked, shredded pork. :)
I’m making the slow cooker version which I discovered after shopping for the stove top version. So I have all this cheese, will shredded cheese not do well in the crock pot? What if I add it towards the end right before serving? Very excited. Always loved the Chili’s soup!
Hayley @ Gimme Some Oven —
Hi Erica! We definitely recommend adding it toward the end, right before serving. We hope you enjoy! :)
Hi Beth, no, we do not. Many recipes state that you can, and we’ve definitely tried it before (it works), it’s just not very safe. The meat is too likely to get contaminated before reaching a safe temperature.
Hi! I am so scattered brain that I forgot to drain the black beans. Should I add anything to make this taste better or is there anything I can do?
Hayley @ Gimme Some Oven —
No worries Leah! You might need to cook the soup a little bit longer, so it’s not as thin/liquidy. You can always add more seasoning to taste, if you need. We hope you enjoy!
What size slow cooker does this require? I have a smaller one than I’m used to and I keep forgetting to take that into account until I’ve bought 2x the amount of stuff that will fit in it.
Hayley @ Gimme Some Oven —
Hey Ashley! We used a 6-quart slow cooker for this.
What size crock pot do you use? I’m thinking about making a double batch for company later so I’m not sure if I should use 2 crocks or if it might fit in one.
Hayley @ Gimme Some Oven —
Hey Angela! We used a 6-quart slow cooker, but if you want to do two batches, we wouldn’t recommend trying to double this up in the 6-quart size, as even if room allows, things will likely be too crowded. We hope you enjoy!
This soup is SOOO good! My mom is sick with a cold, and I was hoping to find a good recipe for some yummy soup to take to her … this fit the bill! I made it Sunday afternoon, and it was so easy to prepare. Then I took it to my folks’ house Monday, and we all loved it. It’s a keeper, for sure!
Hayley @ Gimme Some Oven —
Thanks Deb, we’re so happy this was a hit, and we hope your mom feels better soon!
This was my first crock pot recipe and it came out so well! thank you for the recipe and I will definitely be keeping this in my recipe book online for future uses. :)
Hayley @ Gimme Some Oven —
Thanks Erika, we’re so happy you enjoyed this – thanks for choosing a GSO recipe for your first crockpot foray! :D
Your blog is a God-sent! I LOVE creative cooking and your stories are encouraging too! I’m making this recipe tonight and have almost all of the ingredients in the crockpot except corn and I only had one can of black beans and one piece of chicken left over, so I’ll run to the store to pick up some more ingredients. Maybe, I’ll be able to cheer up someone day with a “hello” too! Have a fabulous day! By the way, I made your quinoa chicken burrito bowl yesterday and enjoyed it!
Hayley @ Gimme Some Oven —
Thanks for your sweet words about the blog Christina, we’re happy you’re here! We’re so glad you enjoyed the burrito bowl, and we hope you love the soup as well! :D
I’ve made this twice now and I absolutely love it! The only thing I would add (and I think it is absolutely necessary because it tasted a little bland without it) is A LOT of Chili Powder. It gave it some really good flavors! The chicken was very juicy after cooking it on high and it pulled apart easily with a fork. This is definitely one of my favorite soup recipes now!
Hayley @ Gimme Some Oven —
Thanks for sharing Mackenzie, we’re happy you’re a fan! :D
First time I have tried one of your recipes and it was fabulous!! I will continue to visit for new dinner, dessert, etc ideas! Thank you! ( and I am from KC so loved reading your background!0
Hayley @ Gimme Some Oven —
Thanks Jennifer, we’re so glad you enjoyed this! :D
I would love to try this recipe! I’m in Canada, where I have never seen canned fire-roasted tomatoes, even in the large grocery stores, so I guess I’ll have to try to make my own. Now that I live in a more rural area, I have an even less chance of seeing them! And what do you mean by “diced green chiles”? Are these diced jalapeños? Does the can just say “diced green chiles”?
Hayley @ Gimme Some Oven —
Hi Marise! We’re sorry you’re unable to find any fire-roasted tomatoes. Don’t worry though, they’re not crucial to the recipe (they just add a little extra oomph). : ) We hope this makes sense, and that you enjoy the soup!
I have made this 4 times now (in fact I’m off to the store for ingredients to make more). It is so easy to make and freezes well (I always put some of it in individual serving size containers so that we can bring it to work). My husband absolutely loves this. So good!!!!!
Hayley @ Gimme Some Oven —
We’re so happy you and your husband love this Heather! :D
I am on a continuous search for a chicken tortilla / red sauce soup that is similar to a restaurant I used to live near that closed. While this recipe wasn’t quite like the one I used to love, it was by far, the best chicken red sauced slow cooker recipe I have ever tried. I thought, just cumin? My last fave had 5 seasonings it called for, but this? This hit the spot. I added a little shredded cheese and a little avocado with smashed tortilla chips and I was just thrilled. Thank you for a great recipe I will use till for ages!
Hayley @ Gimme Some Oven —
We’re so glad you enjoyed this Wendi! Thanks for giving it a try! :)
Great recipe! I didn’t have fire roasted tomatoes so I just used a can of Rotel and it still was great. I found fire roasted tomatoes at our local Aldi so I am excited to try it again with the correct ingredients! Thank you for sharing a wonderful recipe that is so easy.
Hayley @ Gimme Some Oven —
Thanks for sharing Brandi — we’re glad you enjoyed it! :D
What is the nutritional content of this? i.e. calories per serving, etc.
Hayley @ Gimme Some Oven —
Hi Stacey! 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!
Excited to try this recipe! The recipe calls for only 2 cups of broth, do I add water too? I’m a total newbie to cooking, will two cups broth really make enough soup for four people?
Hayley @ Gimme Some Oven —
Hi Lulu! Yes, this will be enough soup for four people — in addition to the stock, you also have liquid from the tomatoes and the tomato sauce. We hope you enjoy! :)
Hi there! I have made this soup several times to rave reviews, I simply love it! I use the homemade enchilada sauce recipe and substitute regular canned tomatoes and jarred jalapeños to cover what I cannot buy in my local supermarket.
Question: how would you adjust the recipe to allow for the use of dried black beans?
Thanks in advance!
Hayley @ Gimme Some Oven —
Thanks Carla — we’re so glad you’re a fan! If you’re using dried black beans for this, just make sure you plan ahead and soak the beans the night before. Here are some tips we found: We would just cook them separately and then add them in towards the end. We hope this is helpful, and that you enjoy! :)
The minute I saw this recipe all I could think about was getting a crock pot! And…a few days ago, out of the blue, my (awesome) mom stopped by with an adorable little crock pot! First I made the enchilada (YUM) sauce (G- free) now all of the ingredients are cooking away! Hoping that WHOLE onion doesn’t over power anything…thanks for this recipe, we’re super excited to try it!
I’ve made recipe a few times and picky husband loves!
This time I’m making with rotisserie chicken, about how much shredded chicken should I use, and for how long cook?
Hayley @ Gimme Some Oven —
Hi Yvonne! If using a rotisserie chicken, we would just pull all of the white meat from it (but feel free to throw some dark meat in there as well, if you like it). It won’t need to be thrown in until the end (just so it can heat up). We hope you enjoy!
Got all ingredients and loaded toppings. Minus corn. My son is sooooo anti-corn. Oh gosh you don’t even wanna know. I made shepards pie and he gave me a huge speech how non nutritional corn is and blah blah blah! You’d think being a soldier he would eat anything! Nope. Lol! Anyway going to make this for dinner tomorrow. Hope the family likes it.
Hayley @ Gimme Some Oven —
That’s too funny Tami! We hope you guys enjoy this! :)
I’m making this right now and I’m just desperate for it to be done because it’s so delicious and it smells so good! I was not mad at all at this cold, rainy Sunday because at least it meant I could make this once again before it’s too hot out. This recipe is one of my favorites!
Hayley @ Gimme Some Oven —
Thank you Ana — we’re so happy you love this recipe! :)
Wow! I made it to spec and even made the enchilada sauce! Sooooo good and was a hit! I garnished with mix mex cheese, avocado and a squeeze of lime! Lol everyone wanted my recipe but I told them it was yours from pintrest! Thanks for the good meal!
Hayley @ Gimme Some Oven —
We’re so happy you enjoyed this and the sauce too! Thanks for taking the time to comment! :)
I’m in CANADA too and was having the same problem with the fire roasted tomatoes – found them at Superstore today (BC) in the organic section. If you don’t have an organic section they may be in with the regular isle. You can also ask store managers to get a product in. The ones I found are Muir Glen Organic Fire Roasted Diced tomatoes. (from central valley california)
Hope that helps – I’m excited to see if the recipe is better with them :)
Oh and the diced green chilies are in the Mexican isle, I always find old el paso brand in every grocery store.
Hi, I saw this recipe and want to make it but was wondering can you start with frozen chicken? Thank you, Kelli
Hayley @ Gimme Some Oven —
Hi Kelli! We actually wouldn’t recommend using frozen chicken. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses.
Just wanted to say how much we love this recipe!! I make the homemade sauce and I literally have to triple the recipe because we crush it lol. I fry corn tortilla strips for the top..stop now I need to eat some more lol. Thank you for this!
Hayley @ Gimme Some Oven —
Thanks for sharing Emily — we’re glad you enjoy it! :)
Can I use frozen corn instead of canned?
Thank you!
Yes, you most definitely can! :)
Sure thing!
Wonderful recipe! Great flavor and very easy to assemble. I will definitely be making this one again. Thank you for sharing it!
You’re so welcome Holly, we’re happy you enjoyed it! :D
LOVE THESE RECIOES! CAN’T WAIT TO MAKE THE CHKN ENCHILADA SOUP. AND THE ENCHILADAS! !
Thanks Louise!
What happens if you use chicken broth instead of stock? If it’s not going to work with broth can you buy chicken stock?
Hi Nadia, chicken stock is just more concentrated and more flavorful, whereas broth doesn’t have all of that seasoning. It’s got a more understated flavor, so it’s good for if you’re using it as the base of a soup that is going to have a lot of spices and ingredients in it. We tend to prefer stock though, and like to make homemade chicken stock when possible (bring a big pot of water with the chicken bones/carcass to a boil – we add things like carrots, celery, onion, a generous amount of salt, pepper, any fresh herbs we have on hand, etc. Once it’s reached a boil, bring it down to a low simmer. The longer you simmer it for, the more flavorful and rich it will be. When we don’t use homemade stock, we like to by chicken stock or broth with less sodium, or use better than bouillon. We hope this helps!
Do you use pre-cooked or raw chicken in this recipe? I have seen a few where rotisserie chicken is used.
Hi Lori, we used raw chicken. We hope you enjoy!
A-MAZING! Made this today and it is delish!!
Awesome Cory, we’re so glad you enjoyed it! :)
Super yummy! My picky teen ages daughter ate 2 bowls!!
Thanks for sharing.
That’s awesome Rachel, we’re so glad they liked it! :D
Have you tried assembling it ahead of time, freezing it and then cooking it? Like a premade freezer meal? I’m going to a freezer meal prep get together tonight and I can’t stand most freezer meals (yuck), but I LOVE your soup! I’d love to bring the ingredients for this :)
Good question Heidi! We haven’t tried that, but we think it would work just fine! We’re glad you love this soup! :D
Made this many times now. Love it!! Making it today!
Awww that’s great to hear, we’re so happy you enjoy it! :)
Can you make this ahead of time the day before and refrigerate overnight?
Yes, you can definitely make this completely, let cool and then refrigerate. We hope you enjoy!
This is OH SO delicious and I’ve made it twice already! Do you think this would work if I used pork?
Thanks Lauren, we’re happy to hear you like it so much! We think it would work great with pork, especially if you added some slow cooked, shredded pork. :)
Could I substitute a pork tenderloin for the chicken breast?
We haven’t tried that Jen, but we suspect that would work!
Sorry just saw the previous comment about pork! never mind!
do I use the juices from the beans and corn?
Hi Lillie, no, you’ll drain them and discard the liquid. We hope you enjoy!
Made this soup and Oh My Gosh! It was the BEST soup I’ve ever made. Definitely a keeper, we ALL loved it!
Thanks Pam, we’re so glad it was a hit! :)
Like it I make taco soup like this I cook chicken cutlet separate beans fresh corn last
I am making this for a Christmas party saturday night. About how many people does it feed? Thanks!
Hi Liz, the yield is 4-6 servings. We hope you enjoy!
I’m making the slow cooker version which I discovered after shopping for the stove top version. So I have all this cheese, will shredded cheese not do well in the crock pot? What if I add it towards the end right before serving? Very excited. Always loved the Chili’s soup!
Hi Erica! We definitely recommend adding it toward the end, right before serving. We hope you enjoy! :)
Do you use frozen chicken breasts?
Hi Beth, no, we do not. Many recipes state that you can, and we’ve definitely tried it before (it works), it’s just not very safe. The meat is too likely to get contaminated before reaching a safe temperature.
Hi! I am so scattered brain that I forgot to drain the black beans. Should I add anything to make this taste better or is there anything I can do?
No worries Leah! You might need to cook the soup a little bit longer, so it’s not as thin/liquidy. You can always add more seasoning to taste, if you need. We hope you enjoy!
What size slow cooker does this require? I have a smaller one than I’m used to and I keep forgetting to take that into account until I’ve bought 2x the amount of stuff that will fit in it.
Hey Ashley! We used a 6-quart slow cooker for this.
What size crock pot do you use? I’m thinking about making a double batch for company later so I’m not sure if I should use 2 crocks or if it might fit in one.
Hey Angela! We used a 6-quart slow cooker, but if you want to do two batches, we wouldn’t recommend trying to double this up in the 6-quart size, as even if room allows, things will likely be too crowded. We hope you enjoy!
This soup is SOOO good! My mom is sick with a cold, and I was hoping to find a good recipe for some yummy soup to take to her … this fit the bill! I made it Sunday afternoon, and it was so easy to prepare. Then I took it to my folks’ house Monday, and we all loved it. It’s a keeper, for sure!
Thanks Deb, we’re so happy this was a hit, and we hope your mom feels better soon!
This was my first crock pot recipe and it came out so well! thank you for the recipe and I will definitely be keeping this in my recipe book online for future uses. :)
Thanks Erika, we’re so happy you enjoyed this – thanks for choosing a GSO recipe for your first crockpot foray! :D
Your blog is a God-sent! I LOVE creative cooking and your stories are encouraging too! I’m making this recipe tonight and have almost all of the ingredients in the crockpot except corn and I only had one can of black beans and one piece of chicken left over, so I’ll run to the store to pick up some more ingredients. Maybe, I’ll be able to cheer up someone day with a “hello” too! Have a fabulous day! By the way, I made your quinoa chicken burrito bowl yesterday and enjoyed it!
Thanks for your sweet words about the blog Christina, we’re happy you’re here! We’re so glad you enjoyed the burrito bowl, and we hope you love the soup as well! :D
Definitely should have made a double batch! My picky husband loved it, thanks for another fantastic recipe :)
We’re so glad to hear that Shelby! :)
I bought all the ingredients and I’m making it tomorrow! I can’t wait, it looks so good. Thanks for the recipe. :)
Thanks Kristina, we hope you love it! :D
Thanks so much for this receipe! It’s delicious and my husband loves it :)
You’re very welcome Sara, we’re happy to hear that! :D
I’ve made this twice now and I absolutely love it! The only thing I would add (and I think it is absolutely necessary because it tasted a little bland without it) is A LOT of Chili Powder. It gave it some really good flavors! The chicken was very juicy after cooking it on high and it pulled apart easily with a fork. This is definitely one of my favorite soup recipes now!
Thanks for sharing Mackenzie, we’re happy you’re a fan! :D
Can you use Green Sauce instead of red, my tummy won’t take the spicy red sauce? Thanks for your help in this matter.
Hi Marie! We haven’t tried this with green sauce, but if you’re a fan, we think it could work in this! :)
First time I have tried one of your recipes and it was fabulous!! I will continue to visit for new dinner, dessert, etc ideas! Thank you! ( and I am from KC so loved reading your background!0
Thanks Jennifer, we’re so glad you enjoyed this! :D
I would love to try this recipe! I’m in Canada, where I have never seen canned fire-roasted tomatoes, even in the large grocery stores, so I guess I’ll have to try to make my own. Now that I live in a more rural area, I have an even less chance of seeing them! And what do you mean by “diced green chiles”? Are these diced jalapeños? Does the can just say “diced green chiles”?
Hi Marise! We’re sorry you’re unable to find any fire-roasted tomatoes. Don’t worry though, they’re not crucial to the recipe (they just add a little extra oomph). : ) We hope this makes sense, and that you enjoy the soup!
Do we have to wash and drain the can beans
Yes – we hope you enjoy! :)
I’ve made this twice now. I super big puffy heart love it. Delicious, comforting and most importantly, EASY. Thanks for posting on Pinterest.
We’re so happy you love it Piper, thanks for sharing! :D
I have made this 4 times now (in fact I’m off to the store for ingredients to make more). It is so easy to make and freezes well (I always put some of it in individual serving size containers so that we can bring it to work). My husband absolutely loves this. So good!!!!!
We’re so happy you and your husband love this Heather! :D
I am on a continuous search for a chicken tortilla / red sauce soup that is similar to a restaurant I used to live near that closed. While this recipe wasn’t quite like the one I used to love, it was by far, the best chicken red sauced slow cooker recipe I have ever tried. I thought, just cumin? My last fave had 5 seasonings it called for, but this? This hit the spot. I added a little shredded cheese and a little avocado with smashed tortilla chips and I was just thrilled. Thank you for a great recipe I will use till for ages!
We’re so glad you enjoyed this Wendi! Thanks for giving it a try! :)
Great recipe! I didn’t have fire roasted tomatoes so I just used a can of Rotel and it still was great. I found fire roasted tomatoes at our local Aldi so I am excited to try it again with the correct ingredients! Thank you for sharing a wonderful recipe that is so easy.
Thanks for sharing Brandi — we’re glad you enjoyed it! :D
What is the nutritional content of this? i.e. calories per serving, etc.
Hi Stacey! 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!
Excited to try this recipe! The recipe calls for only 2 cups of broth, do I add water too? I’m a total newbie to cooking, will two cups broth really make enough soup for four people?
Hi Lulu! Yes, this will be enough soup for four people — in addition to the stock, you also have liquid from the tomatoes and the tomato sauce. We hope you enjoy! :)
Hi there! I have made this soup several times to rave reviews, I simply love it! I use the homemade enchilada sauce recipe and substitute regular canned tomatoes and jarred jalapeños to cover what I cannot buy in my local supermarket.
Question: how would you adjust the recipe to allow for the use of dried black beans?
Thanks in advance!
Thanks Carla — we’re so glad you’re a fan! If you’re using dried black beans for this, just make sure you plan ahead and soak the beans the night before. Here are some tips we found: We would just cook them separately and then add them in towards the end. We hope this is helpful, and that you enjoy! :)
The minute I saw this recipe all I could think about was getting a crock pot! And…a few days ago, out of the blue, my (awesome) mom stopped by with an adorable little crock pot! First I made the enchilada (YUM) sauce (G- free) now all of the ingredients are cooking away! Hoping that WHOLE onion doesn’t over power anything…thanks for this recipe, we’re super excited to try it!
That’s awesome Dana! We hope you enjoy this! :D
I’ve made recipe a few times and picky husband loves!
This time I’m making with rotisserie chicken, about how much shredded chicken should I use, and for how long cook?
Hi Yvonne! If using a rotisserie chicken, we would just pull all of the white meat from it (but feel free to throw some dark meat in there as well, if you like it). It won’t need to be thrown in until the end (just so it can heat up). We hope you enjoy!
Got all ingredients and loaded toppings. Minus corn. My son is sooooo anti-corn. Oh gosh you don’t even wanna know. I made shepards pie and he gave me a huge speech how non nutritional corn is and blah blah blah! You’d think being a soldier he would eat anything! Nope. Lol! Anyway going to make this for dinner tomorrow. Hope the family likes it.
That’s too funny Tami! We hope you guys enjoy this! :)
It’s pretty cool when you google chicken enchilada soup and the first hit is your cousins blog!!
Proud of you cuz!
Ryan
I too have made this recipe and it’s fabulous. I can’t find “fire roasted” tomatoes so I just used plain diced.
Thanks Laurie — we’re happy you liked it! :)
I’m making this right now and I’m just desperate for it to be done because it’s so delicious and it smells so good! I was not mad at all at this cold, rainy Sunday because at least it meant I could make this once again before it’s too hot out. This recipe is one of my favorites!
Thank you Ana — we’re so happy you love this recipe! :)
Wow! I made it to spec and even made the enchilada sauce! Sooooo good and was a hit! I garnished with mix mex cheese, avocado and a squeeze of lime! Lol everyone wanted my recipe but I told them it was yours from pintrest! Thanks for the good meal!
We’re so happy you enjoyed this and the sauce too! Thanks for taking the time to comment! :)
Hey Marise,
I’m in CANADA too and was having the same problem with the fire roasted tomatoes – found them at Superstore today (BC) in the organic section. If you don’t have an organic section they may be in with the regular isle. You can also ask store managers to get a product in. The ones I found are Muir Glen Organic Fire Roasted Diced tomatoes. (from central valley california)
Hope that helps – I’m excited to see if the recipe is better with them :)
Oh and the diced green chilies are in the Mexican isle, I always find old el paso brand in every grocery store.
Hi, I saw this recipe and want to make it but was wondering can you start with frozen chicken? Thank you, Kelli
Hi Kelli! We actually wouldn’t recommend using frozen chicken. We’ve learned that putting frozen ingredients in a slow cooker (especially frozen meats) isn’t the safest thing to do. Slow cookers often can’t get frozen meats up to a safe temperature in time, which means your meat will spend too long in the “danger zone” – 40-140 degrees). This While we’ve tried using frozen meats before and been fine (it does work), it’s just too risky, as it raises the likelihood of unsafe bacteria forming, and the possibility of food borne-illnesses.
Just wanted to say how much we love this recipe!! I make the homemade sauce and I literally have to triple the recipe because we crush it lol. I fry corn tortilla strips for the top..stop now I need to eat some more lol. Thank you for this!
Thanks for sharing Emily — we’re glad you enjoy it! :)