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To make Slow Cooker Chicken Enchilada Soup, you need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 can (15 oz) enchilada sauce - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese (for serving) - Fresh cilantro, chopped (for garnish) - 1 avocado, diced (for serving) - Tortilla chips (for serving) You can swap some ingredients to meet your taste. For instance, use ground turkey instead of chicken for a lighter option. If you want more heat, try using spicy enchilada sauce. You can also use fresh tomatoes instead of canned ones. If you are short on time, pre-chopped onions and garlic work well. For a vegetarian version, replace chicken with extra beans or lentils. Using fresh and high-quality ingredients makes a big difference. Fresh chicken adds great flavor and tenderness. Canned items should be low-sodium when possible. This keeps your soup healthy and tasty. Fresh spices give a vibrant kick. Quality cheese enhances the overall creaminess. Always choose the best ingredients you can find. It leads to a more delicious meal. {{ingredient_image_1}} 1. Start by placing 1 pound of boneless, skinless chicken breasts at the bottom of the slow cooker. This forms the base for your soup. 2. Next, add 1 can of black beans, drained and rinsed, and 1 can of corn, drained as well. These will give the soup great texture. 3. Pour in 1 can of diced tomatoes with green chilies and 1 can of enchilada sauce. These add rich flavor and spice. 4. Chop 1 medium onion and mince 2 cloves of garlic. Add these to the slow cooker. They bring depth to the dish. 5. Pour in 2 cups of chicken broth to keep everything moist. 6. Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika on top. Add salt and pepper to taste. 7. Gently stir to mix all the ingredients. Make sure the chicken is partly submerged in the liquid. 8. Cover the slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours. The chicken should be tender and cooked through. 9. After cooking, take the chicken out. Shred it using two forks. This makes it easy to mix back into the soup. 10. Return the shredded chicken to the slow cooker and stir well. 11. Taste the soup and adjust the seasoning if needed. 12. Serve hot, topped with shredded cheddar cheese, diced avocado, chopped cilantro, and tortilla chips for some crunch. - Use two forks to shred the chicken. Hold one fork steady and use the other to pull apart the meat. - Shred the chicken while it’s still warm. It’s easier to shred when it’s hot. - If you find it tough, let the chicken cool slightly before shredding. This helps you handle it better. - Not all slow cookers cook at the same speed. Check your model’s manual for specific times. - If your slow cooker runs hot, reduce the cooking time slightly. - For cooler-running models, you might need to cook longer. Always ensure the chicken is fully cooked before shredding. To change the heat, you can adjust the spices. For a spicier soup, add more chili powder or cayenne pepper. Start with ¼ teaspoon and taste as you go. For a milder version, use less chili powder and skip the green chilies in the tomatoes. You can also add a dollop of sour cream to cool it down. Meal prep is key for busy days. You can prepare the soup ahead of time. Chop the onion and garlic the night before. Store them in the fridge. You can also pre-measure your spices and store them in a small container. This saves time when you are ready to cook. If you want to batch cook, double the recipe. Store leftovers in airtight containers. This way, you have meals ready for the week. Serve the soup with toppings for extra flavor. Add shredded cheddar cheese and diced avocado right before serving. Fresh cilantro adds a nice touch too. You can also pair it with tortilla chips for crunch. For a complete meal, serve it with a side of cornbread or a simple salad. This makes for a filling and tasty dinner. Pro Tips Use Frozen Chicken: Using frozen chicken breasts can save time and ensure you always have ingredients on hand. Just increase the cooking time slightly to ensure they cook through. Customize the Spice Level: If you prefer a spicier soup, consider adding jalapeños or a dash of hot sauce to the mix. Adjust according to your taste! Make it Creamy: For a creamier texture, add a cup of heavy cream or a block of cream cheese during the last 30 minutes of cooking for a rich, velvety soup. Meal Prep Friendly: This soup freezes well! Make a double batch and store leftovers in individual portions for a quick meal later on. {{image_2}} You can make a tasty vegetarian version of this soup. Replace the chicken with 1 pound of chopped mushrooms or lentils. Use vegetable broth instead of chicken broth. This change keeps the flavor and makes it plant-based. You will still enjoy the rich taste of enchiladas without meat. Add in extra beans or veggies like zucchini for more texture. Feel free to get creative with your soup. You can swap the black beans for pinto beans or kidney beans. If you love spice, add jalapeños or a splash of hot sauce. For a smoky flavor, try using chipotle peppers in adobo sauce. You can also change the cheese. Use pepper jack for heat or Monterey Jack for a milder taste. Each swap brings a new twist to the dish. This soup is easy to make gluten-free. Most of the ingredients are already free from gluten. Just make sure the enchilada sauce is gluten-free. Some brands add wheat, so check the label carefully. You can also serve the soup with corn tortilla chips instead of regular chips. This ensures everyone can enjoy a delicious bowl of soup without worry. To store leftovers, let the soup cool first. Use an airtight container. Place the soup in the container and seal it well. Store it in the fridge. It will stay good for about 3 to 4 days. Make sure to label the container with the date. This helps you know when to eat it. For long-term storage, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly, removing as much air as possible. Label each bag with the date. The soup can last up to 3 months in the freezer. When you are ready to eat it, just thaw it in the fridge overnight. When reheating, you can use the stove or microwave. For the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps the soup heat evenly. For the microwave, place the soup in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir between intervals to ensure it warms up well. Taste before serving and add extra seasoning if needed. Enjoy your delicious soup! Slow Cooker Chicken Enchilada Soup can last 3 to 4 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing it. This helps keep the flavors fresh. If you want to keep it longer, consider freezing it. Yes, you can use frozen chicken breasts. Just add a few extra hours to the cooking time. Cook on high for 6 to 8 hours, or on low for 8 to 10 hours. Make sure the chicken reaches 165°F before shredding it. This ensures it is safe to eat. To enhance the flavor, try adding lime juice or fresh lime wedges. You can also add jalapeños for extra heat. Consider using fresh herbs like cilantro or parsley for brightness. A splash of hot sauce can give it a nice kick, too. Don't forget to top it with cheese or avocado for creaminess! This blog post outlined how to make a great Slow Cooker Chicken Enchilada Soup. We looked at all the key ingredients and their quality. You learned step-by-step instructions to cook it right, plus tips for meal prep. We also discussed variations and how to store leftovers. Lastly, FAQs helped clear up common questions. Remember, using fresh ingredients makes a huge difference in flavor. Experiment with spices to find your favorite taste. Enjoy your cooking journey and invite others to share in the delicious results!

Slow Cooker Chicken Enchilada Soup

A hearty and flavorful chicken enchilada soup made in a slow cooker, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (10 oz)
  • 1 can enchilada sauce (15 oz)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese (for serving)
  • to taste fresh cilantro, chopped (for garnish)
  • 1 medium avocado, diced (for serving)
  • to taste tortilla chips (for serving)

Instructions
 

  • Place the chicken breasts at the bottom of the slow cooker.
  • Add the black beans, corn, diced tomatoes with green chilies, enchilada sauce, chopped onion, minced garlic, and chicken broth.
  • Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the top of the ingredients in the slow cooker.
  • Gently stir to combine everything, ensuring the chicken is partly submerged in the liquid.
  • Cover and cook on low for 6-8 hours or on high for 4-6 hours until the chicken is fully cooked and tender.
  • Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken back into the soup and stir.
  • Taste the soup and adjust seasoning as necessary.
  • Serve hot, garnished with shredded cheddar cheese, diced avocado, chopped cilantro, and tortilla chips on top for added crunch and flavor.

Notes

Adjust seasoning to taste before serving.
Keyword chicken, enchilada, slow cooker, soup