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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies (undrained) - 1 medium onion, diced - 2 garlic cloves, minced - Spices: 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika - 4 cups chicken broth - Salt and pepper to taste - 1 cup shredded cheddar cheese - Chopped fresh cilantro - Avocado slices - Lime wedges When I cook this slow cooker chicken enchilada soup, I rely on these ingredients. They make a rich and tasty base. The chicken breasts are the star. They stay tender and juicy. The black beans and corn add fiber and sweetness. The red enchilada sauce gives a bold kick. The diced tomatoes with green chilies add freshness and spice. For seasoning, I use a diced onion and minced garlic. They build flavor and aroma. Cumin, chili powder, and smoked paprika warm up the dish. I always taste and adjust salt and pepper last. Finally, I love to top each bowl with shredded cheddar cheese, fresh cilantro, avocado slices, and a squeeze of lime juice. These add creaminess and brightness to each bite. - Layer the chicken in the slow cooker. - Add onion and garlic on top. Start with boneless, skinless chicken breasts. Place them at the bottom of your slow cooker. This helps the chicken soak up all the flavors. Next, dice one medium onion. Mince two garlic cloves. Sprinkle the diced onion and minced garlic over the chicken. The onion adds sweetness, while garlic gives a nice kick. - Pour black beans, corn, enchilada sauce, and diced tomatoes. - Add spices and chicken broth. Now it’s time to add more flavor. Open a can of black beans and a can of corn, and drain them. Pour these into the slow cooker. Next, add a can of red enchilada sauce. This sauce makes the soup rich and tasty. Then, pour in a can of diced tomatoes with green chilies. Don't drain this can; the juices add moisture. Sprinkle in one teaspoon of cumin, one teaspoon of chili powder, and half a teaspoon of smoked paprika. These spices really boost the flavor! Finally, add four cups of chicken broth to make the soup nice and soupy. - Cover and set cooking time. - Shred chicken and finalize the soup. Cover your slow cooker. Set it to cook on low for 6-8 hours or on high for 4 hours. When the chicken is tender, it’s time to shred. Carefully take the chicken out and use two forks to shred it. Return the shredded chicken to the soup and stir well. Check the taste. If it needs a little more salt or pepper, add some now. Your soup is ready! Serve it hot and enjoy! How can I adjust spice levels? You can easily change the spice level to fit your taste. If you want more heat, add extra chili powder or diced jalapeños. For less heat, reduce the chili powder or skip the diced tomatoes with green chilies. What are some tips for shredding chicken easily? To shred chicken easily, let it cool for a few minutes after cooking. Use two forks to pull the chicken apart. This method works well and keeps your hands safe. What is the difference between low and high cooking time? Cooking on low takes about 6-8 hours, while high only takes 4 hours. The slow cook on low makes flavors blend better. It also keeps the chicken very tender. What are the benefits of cooking on low? Cooking on low lets the flavors develop fully. It makes the chicken juicy and tender. Plus, you can set it in the morning and come home to a warm meal. What are some suggestions for additional toppings? You can add many toppings to make the soup even better. Consider more shredded cheese, sour cream, or sliced jalapeños. Fresh cilantro and avocado also add a nice touch. What side dishes pair well with this soup? This soup goes well with tortilla chips or warm tortillas. You can also serve it with a simple salad for a fresh touch. {{image_2}} You can change the recipe by swapping beans or veggies. Use pinto beans or chickpeas instead of black beans. Try adding bell peppers, zucchini, or corn for a fresh twist. These swaps keep the flavors bright and fun. You can also switch proteins. If you prefer turkey, use ground turkey instead of chicken. For a plant-based option, try tofu. Just cube it and add it to the pot. These swaps give you new flavors while keeping it hearty. To make this soup gluten-free, check your enchilada sauce. Most brands are safe, but some may have gluten. Use corn tortillas for dipping or crumbling on top. For a vegan version, leave out the chicken and broth. Use vegetable broth instead. You can also add extra beans or lentils for protein. Top the soup with vegan cheese or avocado for creaminess. There are many fun ways to serve this soup. It works great for taco night. Just set out toppings like cheese, sour cream, and salsa. Everyone can build their bowl just how they like. You can also use it for lunch prep. Store it in containers for easy meals throughout the week. The soup pairs well with warm tortillas or crusty bread. Just scoop and enjoy! To store leftovers, let the soup cool first. Use airtight containers to keep it fresh. Glass or BPA-free plastic containers work best. Fill the containers, leaving some space at the top. This helps prevent spills when sealing. Label the containers with the date. This way, you know when to eat it. For freezing soup, use freezer-safe containers. You can also use heavy-duty freezer bags. Make sure to leave some space in the bags for expansion. Seal the bags tightly to avoid air. To thaw, move the soup to the fridge overnight. To reheat, use the stove or microwave. Heat slowly, stirring often to ensure even warmth. In the fridge, the soup lasts about three to four days. In the freezer, it can last up to three months. Always check for any off smells or changes in color. If it looks or smells bad, it’s best to toss it. Keeping track of these time frames helps avoid waste and ensures tasty meals. Can I use frozen chicken? Yes, you can use frozen chicken. Just keep in mind that it will take longer to cook. The slow cooker will safely cook the chicken as long as you increase the cooking time by one to two hours. Always check that the chicken reaches a safe temperature of 165°F. What can I substitute for chicken broth? You can use vegetable broth or water if you prefer. If you want more flavor, try using low-sodium vegetable broth. You can also add more spices to boost the taste. Can I add more veggies? Absolutely! You can add bell peppers, zucchini, or spinach. Just chop them into small pieces. Add them at the start with the other ingredients. This will add more nutrition and color to your soup. Is it possible to make this soup spicy? Yes, you can make it spicy! Add more chili powder or diced jalapeños. You can also use a spicier enchilada sauce to kick up the heat. Adjust it to your taste. What slow cooker is best for this recipe? Any standard slow cooker will work. A 4- to 6-quart cooker is a good size for this recipe. Make sure it has a lid that fits well. This helps keep the heat in while cooking. Can I use an instant pot instead? Yes, you can use an instant pot. Cook it on high pressure for about 15 minutes. Make sure to allow time for the pressure to release. This will help you get the same tender chicken and delicious flavor. This blog post covered a tasty and easy slow cooker chicken soup. We looked at the main ingredients, step-by-step instructions, and ways to enhance this dish. I shared tips on cooking times, storage, and common questions. Remember, you can customize the recipe to match your taste. Enjoy the cooking process, and don't hesitate to experiment with flavors. This soup could become a new family favorite!

Slow Cooker Chicken Enchilada Soup

Warm up your dinner routine with this delicious Slow Cooker Chicken Enchilada Soup! Combining tender chicken, hearty black beans, sweet corn, and zesty spices, this comforting soup is perfect for any day of the week. With just a few simple steps, you can create a meal that’s packed with flavor and nourishment. Click through to discover the full recipe and elevate your mealtime with this easy, wholesome dish!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies (undrained)

1 medium onion, diced

2 garlic cloves, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

4 cups chicken broth

Salt and pepper to taste

1 cup shredded cheddar cheese (for topping)

Chopped fresh cilantro (for garnish)

Avocado slices (for garnish)

Lime wedges (for garnish)

Instructions
 

In the slow cooker, place the boneless chicken breasts at the bottom.

    Add the diced onion and minced garlic on top of the chicken.

      Pour in the black beans, corn, enchilada sauce, and diced tomatoes with their juices.

        Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper evenly over the ingredients.

          Carefully pour in the chicken broth, ensuring all ingredients are submerged.

            Cover the slow cooker and cook on low for 6-8 hours or on high for 4 hours until the chicken is cooked through and tender.

              Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine.

                Taste the soup and adjust seasoning as desired.

                  Serve the soup hot, garnished with a generous sprinkle of cheddar cheese, chopped cilantro, avocado slices, and a squeeze of fresh lime juice.

                    Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6