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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 - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - Salt and pepper to taste - Toppings: shredded cheddar cheese, diced avocado, fresh cilantro, tortilla chips The ingredients for slow cooker chicken enchilada soup are simple yet packed with flavor. You start with boneless, skinless chicken breasts. This lean meat cooks well and absorbs the spices and sauces. Black beans add protein and fiber, while corn brings a sweet crunch. Red enchilada sauce is the heart of this dish. It gives the soup its rich flavor and vibrant color. The diced tomatoes with green chilies add a nice kick. Ground cumin and chili powder elevate the flavor profile, bringing warmth and depth. Onion and garlic are key. They create a savory base. Chicken broth ties everything together, making the soup hearty. Season with salt and pepper to enhance every bite. For toppings, I love to use shredded cheddar cheese, diced avocado, fresh cilantro, and crunchy tortilla chips. They add texture and freshness to each serving. With these ingredients, you can create a comforting and flavorful meal that warms the soul. Make sure to gather everything before you start for a smooth cooking experience! - Step 1: Add ingredients to slow cooker Start by placing the following items in your slow cooker: - 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 - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth - Step 2: Mix and season Use a wooden spoon to stir all the ingredients together. Make sure they mix well. Then, season with salt and pepper to taste. This step is key for great flavor. - Step 3: Cook on low or high Cover your slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken needs to be cooked through and tender. - Step 4: Shred chicken Once the cooking time is up, carefully take the chicken out of the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup. This adds great texture. - Step 5: Stir in cheese Take half of the shredded cheddar cheese and mix it into the soup. Stir until the cheese melts and blends in. This adds creaminess to the soup. - Step 6: Serve with garnishes Ladle the soup into bowls. Top each bowl with diced avocado, fresh cilantro, and the remaining cheddar cheese. Don't forget the tortilla chips on the side for that perfect crunch! - Using fresh ingredients: Fresh ingredients bring the best taste to your soup. Try using fresh chicken, ripe tomatoes, and fresh herbs. They add a burst of flavor that canned or frozen items cannot match. - Adjusting spice levels: If you want more heat, add extra chili powder or diced jalapeños. For a milder soup, reduce the spices. You control the heat! - Optimal cooking times: Cook on low for 6-8 hours for the best flavor. If you’re short on time, high for 3-4 hours works too. - Avoiding overcooking: Keep an eye on the time. Overcooking can dry out the chicken. Check for doneness after 6 hours on low. - Plating suggestions for aesthetic appeal: Ladle the soup into bowls. Top with a few tortilla chips, diced avocado, and cilantro. This makes the dish look appealing and colorful. - Enhancing flavors with garnishes: A sprinkle of cheese adds richness. A lime wedge gives a fresh zest. These simple touches elevate your soup to new heights! {{image_2}} You can switch up the protein in this soup. Try using turkey instead of chicken for a leaner option. If you prefer a plant-based choice, tofu works great as well. Both options keep the soup tasty and filling. For those avoiding dairy, you can skip the cheese or use a nut-based cheese. This keeps the soup creamy without the lactose. To boost flavor, add spices like paprika or oregano. These spices give the soup a nice kick. You can also try adding a little cayenne pepper for extra heat. When it comes to toppings, the options are endless! Consider adding a dollop of sour cream or a squeeze of lime juice. These toppings brighten the dish and add a fresh twist. This soup is perfect on its own but pairs well with side dishes too. Cornbread or a fresh salad complements the soup nicely. You can serve it as a main dish or an appetizer at a gathering. Ladle it into small bowls for a fun starter. Don’t forget to add those tortilla chips for some crunch! To store your leftover soup, let it cool first. Use an airtight container. This helps keep the soup fresh. In the fridge, the soup lasts about three to four days. To freeze soup, let it cool completely before packing it. Use freezer-safe bags or containers. Leave space at the top for expansion. This step keeps the texture nice. When ready to eat, thaw the soup overnight in the fridge. You can reheat soup in the microwave or on the stove. For the microwave, use a microwave-safe bowl. Heat in short bursts, stirring often. On the stove, use a pot over low heat. Stir regularly to keep the soup from sticking. This method helps maintain the flavor and consistency. Now, you can enjoy your Slow Cooker Chicken Enchilada Soup anytime! Yes, you can use frozen chicken in this recipe. Just add the frozen chicken directly to the slow cooker. The cooking time will be the same, but it may take a bit longer for the soup to get hot. You can still enjoy the same rich flavor and texture. To spice up your soup, you can add more chili powder or some diced jalapeños. You could also try a splash of hot sauce or some crushed red pepper flakes. Adjust the spice level based on your taste to create your perfect bowl. Yes, you can make this soup in a regular pot. Just follow the same steps on the stove. Cook over medium heat and let it simmer for about 30-40 minutes. This way, you’ll still get that delicious flavor without the slow cooker. Tortilla chips make a great side for this soup. You can also serve it with a fresh salad or some warm cornbread. For extra flavor, top with avocado, cilantro, and cheese right before serving. The soup can last in the fridge for about 3-4 days. Store it in an airtight container to keep it fresh. Just reheat when you're ready to enjoy another bowl! In this blog post, we explored a tasty and easy slow-cooker chicken soup. We covered the ingredients, step-by-step instructions, and helpful tips for flavor and storage. You can customize your soup with different proteins and spices for variety. Remember to use fresh ingredients for the best taste. Whether served as a main dish or an appetizer, this soup is a great choice. Enjoy making it your own and sharing it with friends and family!

Slow Cooker Chicken Enchilada Soup

Warm up your day with this delicious slow cooker chicken enchilada soup! Packed with tender chicken, black beans, and vibrant spices, this comforting dish is perfect for busy weeknights. Simply combine the ingredients in your slow cooker and let the magic happen. Garnish with avocado and cheese for extra flavor. Discover how easy it is to create a hearty meal your family will love. Click through for the full recipe and bring this tasty soup to your table!
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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

1 teaspoon ground cumin

1 teaspoon chili powder

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

Salt and pepper to taste

1 cup shredded cheddar cheese

1 avocado, diced (for garnish)

Fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Instructions
 

In the slow cooker, add the chicken breasts, black beans, corn, enchilada sauce, diced tomatoes, cumin, chili powder, onion, garlic, and chicken broth.

    Stir well to combine all the ingredients. Season with salt and pepper to taste.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.

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

          Stir in half of the shredded cheddar cheese into the soup until melted, saving the rest for topping.

            Serve hot, garnished with diced avocado, fresh cilantro, and a sprinkle of remaining cheddar cheese. Don’t forget to add tortilla chips on the side for crunch!

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Presentation Tips: Ladle the soup into bowls and place a few tortilla chips on top, along with the avocado and cilantro for an inviting look. Consider adding a lime wedge on the side for a touch of brightness!