Tuesday, November 3, 2015

slow cooker enchilada soup

I've enjoyed sharing my favorite dinner recipes with you lately . . . and enchilada soup is one of my family's all-time favorites!

I'm not sure why I haven't shared this one before. For more than a decade, it's been my go-to recipe when I'm short on time and wanting a dish that's hearty, flavorful, and delicious.

Enchilada soup was my oldest son's favorite dinner growing up, and even after all these years - it's still in my dinner repertoire. I love that it takes about 10 minutes of prep time, and is comforting and oh-so-delicious.

I've not only served it to my family on busy weeknights, but I've also shared it with friends when entertaining on the weekends. It's so much fun to have a loaded toppings bar that includes avocados, shredded cheese, sliced olives, chopped cilantro, sour cream, tortilla chips, and diced tomatoes . . . and then invite your friends to dress up their hearty soup.

Now that I think about it . . . this might be my favorite Sunday slow cooker dinner recipe. Not only because it reminds me of my oldest son, Nick, and his fun and busy high school days . . . but also because it's so easy to assemble and the result is so delicious!

It's another slow cooker recipe that smells amazing as the afternoon progresses into evening dinner . . . and it's perfect for quiet, lazy Sundays!

slow cooker enchilada soup
.     .     .     .     .    .
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
1 (14-ounce) can black beans, rinsed and drained
1 (14 ounce) can pinto 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
1 (14 ounce) can cream of chicken soup
2 cloves garlic, minced
1/2 white onion, peeled and diced *optional
1 1/2 teaspoons ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips/chips

Add all ingredients to a 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 garnishes.

You can also refrigerate in a sealed container for up to 5 days, or freeze it for up to 3 months.

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Thank you for stopping by!
I love reading your comments and appreciate them so much!


  1. I am DEFINITELY all over this one. We LOVE Mexican-style meals at our house, so this will please the masses!

  2. Another fantastic-sounding recipe from you!! I will definitely be making this one---maybe even tonight.

  3. Beautiful photographs and I love the recipe. I can just imagine spending Sunday putzing around the house and then having a fantastic recipe waiting at the end of the day. What a combination of flavors. Love, love soup!! Big hugs !!

  4. I can't wait to try this, it sounds delicious!

  5. Oh YUM! I love, love, love Mexican food, and I've never had a great enchilada soup recipe. The slow cooker element is a bonus! Thanks for sharing your dinner recipes-I really love reading them. Hope you had a fun Halloween with your family :)

  6. This looks delicious, especially that has so many vegetables. I'm looking forward to trying this, although I'm not a great cook.


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