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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups chicken broth (preferably low-sodium) - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - 1 cup shredded cheese (preferably cheddar or a Mexican cheese blend) - 1 ripe avocado, diced - Fresh cilantro, finely chopped - Sour cream for serving The key to a great Slow Cooker Chicken Enchilada Soup lies in its ingredients. I always start with quality chicken breasts as the base. The chicken gives the soup its heartiness and flavor. Next, I add black beans and corn for protein and sweetness. The red enchilada sauce and diced tomatoes bring a rich, zesty taste. Don't forget the chicken broth! It ties everything together and makes the soup nice and warm. For seasonings, I use onion and garlic to create a solid flavor base. Ground cumin, chili powder, and smoked paprika add warmth and depth. I always season with sea salt and black pepper to enhance the overall taste. When serving, I love to add garnishes. Shredded cheese melts into the soup, making it creamy. Diced avocado adds freshness, while cilantro brings brightness. A dollop of sour cream adds richness. Each ingredient brings something special, making this soup a true comfort food. - Start by layering 1 pound of boneless, skinless chicken breasts at the bottom of your slow cooker. This will be the heart of your soup. - Next, add 1 medium diced onion and 2 cloves of minced garlic on top of the chicken. These will add great flavor. - Now, incorporate 1 can of black beans, 1 can of sweet corn, 1 can of red enchilada sauce, 1 can of diced tomatoes with green chilies, and 2 cups of chicken broth into the slow cooker. This mix makes the soup hearty. - Season the mixture with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika. Also, add sea salt and freshly cracked black pepper to taste. - Gently stir the ingredients together. Make sure the chicken is submerged in the broth. This helps the flavors blend well. - Set your slow cooker to low for 6-7 hours or high for 3-4 hours. The chicken will get tender and soak up the flavors. - After cooking, take out the chicken breasts and shred them with two forks. Mix the shredded chicken back into the soup. - For a creamy finish, stir in 1 cup of shredded cheese until it melts. This adds a rich taste to your soup. Serve hot and enjoy the comforting flavors! - Use fresh ingredients for better flavor. Fresh chicken, herbs, and spices make a big difference. - Adjust seasonings based on personal preference. Taste as you go! Add more chili powder for heat or cumin for warmth. - Ensure chicken is tender for easy shredding. Cook on high for a shorter time or low for a longer time. - Stir occasionally if possible on high setting. This helps mix the flavors and keeps the soup smooth. - Use vibrant bowls for serving. Bright colors make your meal more inviting. - Top with extra cheese, cilantro, and tortilla strips for crunch. This adds texture and makes each bowl look beautiful. {{image_4}} You can switch up the protein in this soup. Use turkey or beef instead of chicken. This change works great and gives a new flavor. For a vegetarian option, swap chicken broth for vegetable broth. It keeps the heartiness while making it meat-free. Want more heat? Increase the chili powder. It adds a bold kick to the soup. You can also add jalapeños for an extra burst of spice. This will bring a fresh flavor and a nice bite. When serving, pair the soup with tortilla chips or fresh bread. This adds a crunchy element that complements the soup's texture. You can also serve it with a side salad. This makes for a well-rounded meal that is both filling and refreshing. Store leftovers in an airtight container in the fridge for up to 3 days. This keeps the soup fresh and tasty. I love to use clear containers so I can see the soup inside. It makes grabbing a bowl easy. You can freeze the soup in individual portions for easy reheating. This way, you have a warm meal ready in no time. Use freezer-safe bags or containers. The soup stays good for up to 3 months. Just remember to label them with the date. Reheat the soup on the stovetop or in the microwave. When reheating, add a splash of chicken broth to thin the soup. This helps keep it creamy and delicious. Stir well as it heats up to ensure even warmth. Enjoy the comforting taste of this soup again! Total cook time is between 3-7 hours depending on the setting. If you select low, it cooks for 6-7 hours. On high, it takes just 3-4 hours. This flexibility allows you to fit it into your schedule, whether you have all day or just a few hours. Yes, the soup can be made one day prior and stored in the fridge. Just let it cool completely, then transfer it to an airtight container. When you are ready to enjoy, simply reheat it on the stove or in the microwave. The flavors often get even better overnight! Consider pairing it with tortilla chips, rice, or a fresh salad. Tortilla chips add a nice crunch, while rice makes for a hearty meal. A fresh salad can offer a light side and balance the richness of the soup. These options create a complete and satisfying dining experience. This blog covered a delicious slow cooker chicken enchilada soup. We explored its main ingredients, how to prepare and cook it, and tips to enhance the dish. You learned about variations to fit your taste. Proper storage methods ensure your leftovers stay fresh. In the end, this recipe is both easy and versatile. I hope you enjoy making this comforting meal!

Slow Cooker Chicken Enchilada Soup

Warm up your dinner routine with this zesty slow cooker chicken enchilada soup that's perfect for any night of the week! Packed with tender chicken, black beans, corn, and a blend of spices, this hearty soup is a flavor explosion. Easy to prepare and full of delicious toppings like avocado and cheese, it's a crowd-pleaser! Click through to explore the full recipe and bring comfort to your table tonight!
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

2 cups chicken broth (preferably low-sodium)

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Sea salt and freshly cracked black pepper to taste

1 cup shredded cheese (preferably cheddar or a Mexican cheese blend)

1 ripe avocado, diced (for garnish)

Fresh cilantro, finely chopped (for garnish)

Sour cream (for serving)

Instructions
 

Begin by layering the boneless, skinless chicken breasts at the bottom of your slow cooker. This will serve as the base of your soup.

    Next, evenly sprinkle the diced onion and minced garlic over the chicken, allowing their flavors to infuse the dish.

      Carefully add the rinsed black beans, drained corn, red enchilada sauce, diced tomatoes with green chilies, and chicken broth into the slow cooker.

        Generously season the mixture with ground cumin, chili powder, smoked paprika, sea salt, and freshly cracked black pepper to taste.

          Using a large spoon, gently stir the ingredients together, ensuring that the chicken is submerged in the flavorful broth mixture.

            Secure the lid on the slow cooker and select your cooking time – either go low for 6-7 hours or high for 3-4 hours. The chicken should be fully cooked and tender by the end of this time.

              After cooking, remove the chicken breasts and use two forks to shred them into bite-sized pieces. Stir the shredded chicken back into the hearty soup.

                For an added layer of flavor and creaminess, mix in the shredded cheese until it melts and combines beautifully with the soup.

                  Ladle the soup into bowls while it's still hot, and generously garnish each serving with diced avocado, fresh cilantro, and a dollop of sour cream for a rich finishing touch.

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

                      - Presentation Tips: For a beautiful presentation, serve the soup in vibrant bowls. Sprinkle extra cheese and chopped cilantro on top for a fresh and inviting look. For an added crunch, consider topping with crispy tortilla strips. Enjoy!