Slow Cooker Chicken Enchilada Soup

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
This was absolutely delicious!!!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/2 teaspoon pepper
• 1 15 ounce can black beans rinsed and drained
• 1 1/2 cups frozen corn kernels
• 1/2 teaspoon garlic powder
• 1 14.5 ounce can diced tomatoes
• 1 red bell pepper cored seeded and finely diced
• 1/2 cup finely diced onion
• 2 cups chicken broth
• 1 10 ounce can red enchilada sauce
• Toppings for serving such as tortilla strips, sour cream, chopped cilantro, diced avocado, or shredded cheese

Instructions

1. Place the chicken breasts at the bottom of a slow cooker.
2. Sprinkle the chili powder, cumin, salt, pepper and garlic powder over the chicken breasts.
3. Add the corn, black beans, onion and bell pepper to the slow cooker.
4. Pour in the tomatoes, enchilada sauce and chicken broth.
5. Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
6. Remove the top and shred the chicken breasts with two forks.
7. Ladle into bowls and serve with your choice of toppings.

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