This slow cooker soup is bursting with flavor, and is a healthy, satisfying way to warm up. Plus it takes only a couple minutes prep work!
I am so not a fan of cold weather. I like wearing boots and scarves, but actually being cold, or having to scrape windows, or seeing my breath when I go outside, ya…doesn’t appeal at all. And today I found out my kids are totally on board with me. There was this tiny powdered sugar like dusting of snow on the sidewalks, and my kids left for school in full snow gear, from the insulated pants, to the coats, gloves, and beanies. Oh yeah, and snow boots. I guess we are just not cold weather people. Lol.
But, I am a cold weather food person. I love a hearty pot roast, or a steaming cup of cocoa, and I am never going to turn down a fantastic bowl of slow cooker soup! I mean really. I love soup. I love taco soup, I love corn chowder, I love beef stew. And I LOVE, LOVE, LOVE this easy chicken enchilada soup!
And it really is easy. I had a few not-so-nice comments ripping on me for posting this Caramel Apple Slab Pie (which by the way is probably the most popular recipe on my whole site), because it was not “Eazy Peazy” and so I have been really hesitant to post anything that isn’t excessively easy to make. But the truth is, these are recipes (NOT TAKE OUT) which means there will always be some work/time involved. I try to keep things simple, and not require advanced cooking skills, and from time to time I post a recipe that may not fit the standard definition of “Eazy Peazy” but this one does. It really does! You just cook some chicken and throw the rest of the ingredients in a slow cooker! Eazy Peazy.
So give it a try, and then let me know what you think. Was it easy for you to make?
Chicken Enchilada Soup
Ingredients
- 1 can red enchilada sauce
- 1 can green enchilada sauce
- 2 chicken breasts
- 1 tbs cumin
- 1 tbs coriander
- 1 tbs chili powder
- 1 tsp paprika
- 1/2 Tbs garlic powder
- 1 can whole kernel corn
- 1 can black beans
- 2 can diced tomatoes Or 3-4 cups of fresh diced tomatoes
Garnish
- sour cream
- avocado
- cheese
- chips
Instructions
- In a slow cooker set to cook on low for 8-10 hours add in tomatoes, beans (undrained), corn (undrained), and half of each can of enchilada sauce.
- Mix the spices together and add half to the slow cooker
- Cook your chicken in a skillet over medium heat with the remaining enchilada sauce and spices. You can just let it simmer until it is cooked through.
- Shred chicken (I do this by putting it in my Kitchen Aid mixer with the Paddle attachment, set to 2-3, and let it run for 30 seconds to a minute)
- Add chicken and pan sauces to crock pot and let cook for 8-10 hours so flavors can meld
- Serve with garnishments and enjoy
Notes
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Another thing to note is you can adjust the spices if you don’t want it to be “hot” or “spicy” you can cut back on the chili powder and paprika. My kids were fine with it as is, but my niece did say it was a little spicy for her. So adjust according to your preference.
Enjoy!
And if you love soup be sure to check out:
The Foodie Affair says
Ahhh, this is a perfect weekend meal! Love that I can put this in a slow cooker and have a hearty soup cooking and ready to eat after my weekend shopping! Just printed the recipe! Thanks 🙂
Rachael says
Oh thank you! I hope you love it as much as we do.
Mary Ellen says
Love how easy this is to put together!
Rachael says
Thank you Mary!
Colleen says
There is nothing like a pot of soup and a good book on a rainy (or trying to be snowing) day!!!
Love this recipe 🙂 So easy!
Jen says
This looks so hearty and packed with all the spices I love! And I’m sorry you had people complaining that some recipes weren’t “eazy peazy” – its all relative and all your recipes are fantastic! so worth whatever effort they take!
dishofdailylife says
I can’t believe someone ripped on you for a recipe not being eazy peazy! Very lame and I am sorry to hear that because I enjoy your site. There is nothing like soup in the winter, and yours looks wonderful! Thanks for sharing it with us at Foodie Fridays!
Jenny @ Honey and BIrch says
I had to swing over to the slab pie recipe first, to see what all the fuss was about – I think with your note about the option to use store bought crusts, that it comes out to be a pretty easy recipe. But, what do I know. Anyway, I digress. 🙂 Loving this soup recipe – I especially love that you used the 2 enchilada sauces. I can’t wait to try this soup. Thank you so much for sharing at #FoodieFridays, and for sharing your easy recipes here!
Rachael says
Haha thanks! I probably shouldn’t have mentioned it! You are so sweet. I will definitely link up again!
Jill says
Could you quickly brown some chicken thighs and leave them to cook in the pot with the other ingredients?
Rachael says
Yes, definitely!
margaret minor says
Definatley want to make the chicken enchilada soup but the can size wasn’t specified. I’m assuming it is the largest cans? Sounds REALLY yummy!
Trish says
I’m at the store right now wondering this! They only have 10 oz cans, although I’m used to the bigger ones.
Rachael says
You should be fine on the bigger cans. Just taste it and decide if you need more spices.
Trish says
Yes, I came back to correct what I said before. The soup thickened and came out great with the large 28-oz. cans!
Rachael says
Oh good, so glad to hear it! Thanks for taking the time to let me know.
Trish says
I discovered THREE different sizes (10, 19 and 28 ounce) and just made it with 28 ounce cans. It was a bit thin so in the future I’ll try with the q9 ounce cans. I was out of coriander but was still quite yummy!
Rachael says
Glad it worked out. Bummer it was thin. Thanks for giving me the update. I appreciate it.
Marion@Life Tastes Good says
I’m making a very similar recipe to this today! Great minds… hahaha I live in FL so cold weather is not my thing either! Like you I love the cold weather food though, and this sounds amazing, Rachael (as always). Your pics are gorgeous!! I love to chop and cook, so anything that isn’t too technical I consider to be Eazy Peazy, and I definitely think this fits the bill! Thanks so much for sharing!
Renee's Kitchen Adventures says
Loving the looks of this gorgeous soup! I could eat this for breakfast, lunch and dinner! 🙂
Mary Ellen says
Using your kitchenaid to shred the chicken is brilliant! love that tip…
The Foodie Affair says
I’m with you (and the kids), totally not made to be in cold weather, but love all soups and chili dishes that we make when it is chilly! Your Chicken Enchilada Soup looks so comforting, and my family would enjoy a bowl anytime!
Sheena @ Hot Eats and Cool Reads says
I love that you made this in the slow cooker! Great recipe and flavors!
Kristin @ Dizzy Busy and Hungry! says
This looks so flavorful and delicious. Perfect soup to warm me up!
triedandtasty says
I just made chicken enchilada soup last weekend – SO delicious!!! Yours looks great 🙂
Rayanna Moya says
Loved it! Definitely leaving out the coriander next time tho – my son asked if they were rollie pollies 🙂
momof351 says
Hi…Not quite understanding why you have to cook the chicken in a pan. Can’t you throw it in the slow cooker WITH everything else? ( sorry…I’ve not made too much in a slow cooker…is this NOT a good idea? Will it ruin the soup?) I would think it would make it so tender I should be able to just fork shred the chicken when it is done…or will this not be a good idea? I’d rather do this than dirty the Kitchen Aid, a pan, etc.
Rachael says
You certainly can. I just love shredding it in my kitchen aid, but you could always pull it out and shred it that way still.