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Slow Cooker Chicken Enchilada Soup Flavorful Delight

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- 1.5 lbs boneless, skinless chicken breasts - 1 (15 oz) can black beans, drained and rinsed - 1 (15 oz) can corn, drained - 1 (10 oz) can diced tomatoes with green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup fresh cilantro, roughly chopped - 1 cup shredded cheese (cheddar or Monterey Jack) - Tortilla chips and lime wedges for serving I love using fresh ingredients when I cook. The chicken breasts form the heart of this soup. They cook well in the slow cooker and make a tasty base. I always choose boneless and skinless for ease. The black beans and corn add great texture and flavor. They also boost the soup’s nutrition. The diced tomatoes with green chilies bring a kick to each bite. The onion and garlic offer a savory blend that fills the kitchen with aroma. Chicken broth is essential for depth. I prefer low-sodium broth to control the saltiness. The spices are key to flavor. Chili powder, cumin, and smoked paprika create warmth. Sea salt and black pepper finish the seasoning perfectly. Don’t forget the fresh cilantro! It brightens the dish. The shredded cheese melts beautifully on top. Finally, tortilla chips add crunch and lime wedges give a zesty twist. - Slow cooker - Measuring cups and spoons - Cutting board and knife Using the right tools makes cooking easier. A slow cooker is a must for this recipe. It cooks the chicken low and slow, making it tender. Measuring cups and spoons help you get the amounts right. A good cutting board and knife make prep fun and safe. With these ingredients and tools, you’re ready to create a flavorful delight! Start by layering the chicken breasts in the slow cooker. This forms a solid base for your soup. Make sure the chicken is evenly spread out. This helps it cook well and soak up all the flavors. Next, mix in the chopped onion and minced garlic. These will add a nice depth to your soup. After that, add the black beans, drained corn, and diced tomatoes. Stir gently so everything is mixed well. This is where the magic begins! Now, pour the chicken broth over the mixture. This is vital as it helps the soup come together. Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper on top. These spices bring that rich, bold flavor. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred. Once the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return it to the pot and stir well. Add the freshly chopped cilantro and half of the cheese. Mix until everything combines nicely. To serve, ladle the hot soup into bowls. Top with the remaining cheese and a handful of crispy tortilla chips. Finish with a squeeze of fresh lime juice. This adds a zesty kick that brightens the dish! To get the best flavor in your soup, balance the seasoning. Use the right amount of chili powder, cumin, and smoked paprika. Start with one tablespoon of chili powder. Adjust it based on your taste. The spices will bring warmth and depth to the soup. Make sure the chicken is cooked just right. Place it at the bottom of your slow cooker. Cook it on low for 6-8 hours or high for 3-4 hours. This way, it cooks slowly and stays tender. After cooking, shred the chicken with two forks. It should break apart easily. For a lovely presentation, use colorful bowls. Add a sprinkle of fresh cilantro on top. Place lime wedges on the side. This makes it fun for guests to add their own zing. Pair the soup with tortilla chips for a crunchy side. You could also serve it with a light salad. A fresh green salad complements the soup well. Toppings make the soup even better. Add shredded cheese on top for creaminess. You can use cheddar or Monterey Jack. For extra spice, consider adding jalapeños or hot sauce. If you like it mild, keep it simple. Squeeze lime juice over the soup before serving. It adds a fresh burst of flavor and brightness. {{image_4}} You can change the chicken to make it easier for you. For quick meals, use rotisserie chicken. Just shred it and add it in when you mix the soup. If you prefer a vegan or vegetarian option, swap the chicken for beans. Try using extra black beans or even chickpeas to keep it hearty. Adjust the spice levels to fit your taste. If you like it hot, add more chili powder or a dash of cayenne pepper. For a mild version, cut back on the spices. You can also add different vegetables. Try bell peppers, zucchini, or spinach for added nutrition. Beans are great too! Add pinto or kidney beans for extra texture. You can transform this soup into a casserole. Just pour the soup into a baking dish after cooking. Top it with more cheese and bake until the cheese melts. If you want to be creative, use the soup as a base. It works well with rice, quinoa, or even as a sauce for nachos. To store your Slow Cooker Chicken Enchilada Soup safely, let it cool first. Use airtight containers for storage. This helps to keep the soup fresh and tasty. Place the soup in the fridge if you plan to eat it soon. It will last for about 3 to 4 days. For longer storage, consider freezing it. When you’re ready to enjoy leftovers, reheating is key. The best way to warm the soup is on the stove over low heat. This method helps retain the flavors. Stir often to prevent sticking. If the soup seems thick, add a little chicken broth or water. This will refresh the soup and keep it creamy. Can the soup be frozen? Yes, it can! Freezing is a great way to save extra soup. Portion it into smaller containers for easy servings. When you need it, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Just remember to stir well and check the taste. You might want to add a bit of fresh lime juice or cilantro before serving for a boost of flavor. How long does it take to cook in the slow cooker? You can cook this soup for 6-8 hours on low or 3-4 hours on high. The chicken should be tender and easily shredded. Can I make this soup in advance? Yes, you can prepare this soup a day before. Store it in the fridge, then reheat it when you’re ready to serve. What can I do if the soup is too thick? If the soup is too thick, add a little more chicken broth. Stir well until you reach your desired consistency. How do I make it spicier? To add spice, mix in some diced jalapeños or a dash of hot sauce. You can also increase the chili powder for more heat. Can I substitute chicken broth with vegetable broth? Yes, you can use vegetable broth instead of chicken broth. This change keeps the soup tasty and is great for vegetarians. What cheese is best for topping? Cheddar and Monterey Jack cheese both work well. They melt nicely and add a rich flavor to the soup. Is this recipe gluten-free? This recipe is gluten-free as long as your broth and canned goods are labeled as such. Always check the labels to be sure. Nutritional information per serving Each serving has about 320 calories. It includes protein from the chicken, fiber from beans, and healthy fats from cheese. How to make it dairy-free or low-carb For a dairy-free option, use dairy-free cheese or skip the cheese altogether. For low-carb, omit the corn and use less broth to thicken the soup. This blog explored a tasty slow cooker chicken enchilada soup. We covered the ingredients, cooking steps, and tips for the perfect dish. You learned about storage and variations to keep it fresh and fun. Now you're ready to create your own version. With simple steps and options for everyone, your soup will please all your guests. Enjoy the process, and let your creativity shine in the kitchen!

WANT TO SAVE THIS RECIPE?

Do you crave a warm, hearty meal that’s easy to make? Our Slow Cooker Chicken Enchilada Soup is a flavorful delight that satisfies every taste bud. With just a handful of simple ingredients, you’ll create a dish that warms you from the inside out. Join me as we explore how to prepare this delicious soup, perfect for any occasion, while simplifying your cooking process. Let’s dive in!

Ingredients

List of Ingredients

– 1.5 lbs boneless, skinless chicken breasts

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

– 1 (15 oz) can corn, drained

– 1 (10 oz) can diced tomatoes with green chilies

– 1 medium onion, finely chopped

– 2 cloves garlic, minced

– 2 cups chicken broth

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– 1 teaspoon smoked paprika

– 1/2 teaspoon sea salt

– 1/4 teaspoon freshly ground black pepper

– 1/4 cup fresh cilantro, roughly chopped

– 1 cup shredded cheese (cheddar or Monterey Jack)

– Tortilla chips and lime wedges for serving

I love using fresh ingredients when I cook. The chicken breasts form the heart of this soup. They cook well in the slow cooker and make a tasty base. I always choose boneless and skinless for ease.

The black beans and corn add great texture and flavor. They also boost the soup’s nutrition. The diced tomatoes with green chilies bring a kick to each bite. The onion and garlic offer a savory blend that fills the kitchen with aroma.

Chicken broth is essential for depth. I prefer low-sodium broth to control the saltiness. The spices are key to flavor. Chili powder, cumin, and smoked paprika create warmth. Sea salt and black pepper finish the seasoning perfectly.

Don’t forget the fresh cilantro! It brightens the dish. The shredded cheese melts beautifully on top. Finally, tortilla chips add crunch and lime wedges give a zesty twist.

Equipment Needed

– Slow cooker

– Measuring cups and spoons

– Cutting board and knife

Using the right tools makes cooking easier. A slow cooker is a must for this recipe. It cooks the chicken low and slow, making it tender. Measuring cups and spoons help you get the amounts right. A good cutting board and knife make prep fun and safe.

With these ingredients and tools, you’re ready to create a flavorful delight!

Step-by-Step Instructions

Preparing the Chicken Base

Start by layering the chicken breasts in the slow cooker. This forms a solid base for your soup. Make sure the chicken is evenly spread out. This helps it cook well and soak up all the flavors.

Adding Vegetables and Seasonings

Next, mix in the chopped onion and minced garlic. These will add a nice depth to your soup. After that, add the black beans, drained corn, and diced tomatoes. Stir gently so everything is mixed well. This is where the magic begins!

Cooking Process

Now, pour the chicken broth over the mixture. This is vital as it helps the soup come together. Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper on top. These spices bring that rich, bold flavor. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred.

Final Steps

Once the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return it to the pot and stir well. Add the freshly chopped cilantro and half of the cheese. Mix until everything combines nicely. To serve, ladle the hot soup into bowls. Top with the remaining cheese and a handful of crispy tortilla chips. Finish with a squeeze of fresh lime juice. This adds a zesty kick that brightens the dish!

Tips & Tricks

How to Perfect the Soup

To get the best flavor in your soup, balance the seasoning. Use the right amount of chili powder, cumin, and smoked paprika. Start with one tablespoon of chili powder. Adjust it based on your taste. The spices will bring warmth and depth to the soup.

Make sure the chicken is cooked just right. Place it at the bottom of your slow cooker. Cook it on low for 6-8 hours or high for 3-4 hours. This way, it cooks slowly and stays tender. After cooking, shred the chicken with two forks. It should break apart easily.

Serving Suggestions

For a lovely presentation, use colorful bowls. Add a sprinkle of fresh cilantro on top. Place lime wedges on the side. This makes it fun for guests to add their own zing.

Pair the soup with tortilla chips for a crunchy side. You could also serve it with a light salad. A fresh green salad complements the soup well.

Enhancing Flavor

Toppings make the soup even better. Add shredded cheese on top for creaminess. You can use cheddar or Monterey Jack.

For extra spice, consider adding jalapeños or hot sauce. If you like it mild, keep it simple. Squeeze lime juice over the soup before serving. It adds a fresh burst of flavor and brightness.

Variations

Substitutions for Ingredients

You can change the chicken to make it easier for you. For quick meals, use rotisserie chicken. Just shred it and add it in when you mix the soup. If you prefer a vegan or vegetarian option, swap the chicken for beans. Try using extra black beans or even chickpeas to keep it hearty.

Flavor Profiling

Adjust the spice levels to fit your taste. If you like it hot, add more chili powder or a dash of cayenne pepper. For a mild version, cut back on the spices. You can also add different vegetables. Try bell peppers, zucchini, or spinach for added nutrition. Beans are great too! Add pinto or kidney beans for extra texture.

Serving Variations

You can transform this soup into a casserole. Just pour the soup into a baking dish after cooking. Top it with more cheese and bake until the cheese melts. If you want to be creative, use the soup as a base. It works well with rice, quinoa, or even as a sauce for nachos.

Storage Info

Proper Storage Techniques

To store your Slow Cooker Chicken Enchilada Soup safely, let it cool first. Use airtight containers for storage. This helps to keep the soup fresh and tasty. Place the soup in the fridge if you plan to eat it soon. It will last for about 3 to 4 days. For longer storage, consider freezing it.

Reheating Tips

When you’re ready to enjoy leftovers, reheating is key. The best way to warm the soup is on the stove over low heat. This method helps retain the flavors. Stir often to prevent sticking. If the soup seems thick, add a little chicken broth or water. This will refresh the soup and keep it creamy.

Freezing Instructions

Can the soup be frozen? Yes, it can! Freezing is a great way to save extra soup. Portion it into smaller containers for easy servings. When you need it, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Just remember to stir well and check the taste. You might want to add a bit of fresh lime juice or cilantro before serving for a boost of flavor.

FAQs

Common Questions About Slow Cooker Chicken Enchilada Soup

How long does it take to cook in the slow cooker?

You can cook this soup for 6-8 hours on low or 3-4 hours on high. The chicken should be tender and easily shredded.

Can I make this soup in advance?

Yes, you can prepare this soup a day before. Store it in the fridge, then reheat it when you’re ready to serve.

What can I do if the soup is too thick?

If the soup is too thick, add a little more chicken broth. Stir well until you reach your desired consistency.

How do I make it spicier?

To add spice, mix in some diced jalapeños or a dash of hot sauce. You can also increase the chili powder for more heat.

Can I substitute chicken broth with vegetable broth?

Yes, you can use vegetable broth instead of chicken broth. This change keeps the soup tasty and is great for vegetarians.

What cheese is best for topping?

Cheddar and Monterey Jack cheese both work well. They melt nicely and add a rich flavor to the soup.

Dietary Considerations

Is this recipe gluten-free?

This recipe is gluten-free as long as your broth and canned goods are labeled as such. Always check the labels to be sure.

Nutritional information per serving

Each serving has about 320 calories. It includes protein from the chicken, fiber from beans, and healthy fats from cheese.

How to make it dairy-free or low-carb

For a dairy-free option, use dairy-free cheese or skip the cheese altogether. For low-carb, omit the corn and use less broth to thicken the soup.

This blog explored a tasty slow cooker chicken enchilada soup. We covered the ingredients, cooking steps, and tips for the perfect dish. You learned about storage and variations to keep it fresh and fun.

Now you’re ready to create your own version. With simple steps and options for everyone, your soup will please all your guests. Enjoy the process, and let your creativity shine in the kitchen!

- 1.5 lbs boneless, skinless chicken breasts - 1 (15 oz) can black beans, drained and rinsed - 1 (15 oz) can corn, drained - 1 (10 oz) can diced tomatoes with green chilies - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt - 1/4 teaspoon freshly ground black pepper - 1/4 cup fresh cilantro, roughly chopped - 1 cup shredded cheese (cheddar or Monterey Jack) - Tortilla chips and lime wedges for serving I love using fresh ingredients when I cook. The chicken breasts form the heart of this soup. They cook well in the slow cooker and make a tasty base. I always choose boneless and skinless for ease. The black beans and corn add great texture and flavor. They also boost the soup’s nutrition. The diced tomatoes with green chilies bring a kick to each bite. The onion and garlic offer a savory blend that fills the kitchen with aroma. Chicken broth is essential for depth. I prefer low-sodium broth to control the saltiness. The spices are key to flavor. Chili powder, cumin, and smoked paprika create warmth. Sea salt and black pepper finish the seasoning perfectly. Don’t forget the fresh cilantro! It brightens the dish. The shredded cheese melts beautifully on top. Finally, tortilla chips add crunch and lime wedges give a zesty twist. - Slow cooker - Measuring cups and spoons - Cutting board and knife Using the right tools makes cooking easier. A slow cooker is a must for this recipe. It cooks the chicken low and slow, making it tender. Measuring cups and spoons help you get the amounts right. A good cutting board and knife make prep fun and safe. With these ingredients and tools, you’re ready to create a flavorful delight! Start by layering the chicken breasts in the slow cooker. This forms a solid base for your soup. Make sure the chicken is evenly spread out. This helps it cook well and soak up all the flavors. Next, mix in the chopped onion and minced garlic. These will add a nice depth to your soup. After that, add the black beans, drained corn, and diced tomatoes. Stir gently so everything is mixed well. This is where the magic begins! Now, pour the chicken broth over the mixture. This is vital as it helps the soup come together. Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper on top. These spices bring that rich, bold flavor. Set your slow cooker on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred. Once the cooking time is up, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return it to the pot and stir well. Add the freshly chopped cilantro and half of the cheese. Mix until everything combines nicely. To serve, ladle the hot soup into bowls. Top with the remaining cheese and a handful of crispy tortilla chips. Finish with a squeeze of fresh lime juice. This adds a zesty kick that brightens the dish! To get the best flavor in your soup, balance the seasoning. Use the right amount of chili powder, cumin, and smoked paprika. Start with one tablespoon of chili powder. Adjust it based on your taste. The spices will bring warmth and depth to the soup. Make sure the chicken is cooked just right. Place it at the bottom of your slow cooker. Cook it on low for 6-8 hours or high for 3-4 hours. This way, it cooks slowly and stays tender. After cooking, shred the chicken with two forks. It should break apart easily. For a lovely presentation, use colorful bowls. Add a sprinkle of fresh cilantro on top. Place lime wedges on the side. This makes it fun for guests to add their own zing. Pair the soup with tortilla chips for a crunchy side. You could also serve it with a light salad. A fresh green salad complements the soup well. Toppings make the soup even better. Add shredded cheese on top for creaminess. You can use cheddar or Monterey Jack. For extra spice, consider adding jalapeños or hot sauce. If you like it mild, keep it simple. Squeeze lime juice over the soup before serving. It adds a fresh burst of flavor and brightness. {{image_4}} You can change the chicken to make it easier for you. For quick meals, use rotisserie chicken. Just shred it and add it in when you mix the soup. If you prefer a vegan or vegetarian option, swap the chicken for beans. Try using extra black beans or even chickpeas to keep it hearty. Adjust the spice levels to fit your taste. If you like it hot, add more chili powder or a dash of cayenne pepper. For a mild version, cut back on the spices. You can also add different vegetables. Try bell peppers, zucchini, or spinach for added nutrition. Beans are great too! Add pinto or kidney beans for extra texture. You can transform this soup into a casserole. Just pour the soup into a baking dish after cooking. Top it with more cheese and bake until the cheese melts. If you want to be creative, use the soup as a base. It works well with rice, quinoa, or even as a sauce for nachos. To store your Slow Cooker Chicken Enchilada Soup safely, let it cool first. Use airtight containers for storage. This helps to keep the soup fresh and tasty. Place the soup in the fridge if you plan to eat it soon. It will last for about 3 to 4 days. For longer storage, consider freezing it. When you’re ready to enjoy leftovers, reheating is key. The best way to warm the soup is on the stove over low heat. This method helps retain the flavors. Stir often to prevent sticking. If the soup seems thick, add a little chicken broth or water. This will refresh the soup and keep it creamy. Can the soup be frozen? Yes, it can! Freezing is a great way to save extra soup. Portion it into smaller containers for easy servings. When you need it, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Just remember to stir well and check the taste. You might want to add a bit of fresh lime juice or cilantro before serving for a boost of flavor. How long does it take to cook in the slow cooker? You can cook this soup for 6-8 hours on low or 3-4 hours on high. The chicken should be tender and easily shredded. Can I make this soup in advance? Yes, you can prepare this soup a day before. Store it in the fridge, then reheat it when you’re ready to serve. What can I do if the soup is too thick? If the soup is too thick, add a little more chicken broth. Stir well until you reach your desired consistency. How do I make it spicier? To add spice, mix in some diced jalapeños or a dash of hot sauce. You can also increase the chili powder for more heat. Can I substitute chicken broth with vegetable broth? Yes, you can use vegetable broth instead of chicken broth. This change keeps the soup tasty and is great for vegetarians. What cheese is best for topping? Cheddar and Monterey Jack cheese both work well. They melt nicely and add a rich flavor to the soup. Is this recipe gluten-free? This recipe is gluten-free as long as your broth and canned goods are labeled as such. Always check the labels to be sure. Nutritional information per serving Each serving has about 320 calories. It includes protein from the chicken, fiber from beans, and healthy fats from cheese. How to make it dairy-free or low-carb For a dairy-free option, use dairy-free cheese or skip the cheese altogether. For low-carb, omit the corn and use less broth to thicken the soup. This blog explored a tasty slow cooker chicken enchilada soup. We covered the ingredients, cooking steps, and tips for the perfect dish. You learned about storage and variations to keep it fresh and fun. Now you're ready to create your own version. With simple steps and options for everyone, your soup will please all your guests. Enjoy the process, and let your creativity shine in the kitchen!

Slow Cooker Chicken Enchilada Soup

Savor the flavor with this delicious Savory Slow Cooker Chicken Enchilada Soup that's perfect for busy days! This easy recipe combines tender chicken, black beans, sweet corn, and zesty spices, all cooked to perfection in your slow cooker. In just a few steps, you can enjoy a comforting bowl of soup topped with cheesy goodness and crispy tortilla chips. Click to explore the full recipe and bring this tasty dish to your dinner table!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

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

1 (15 oz) can corn, drained

1 (10 oz) can diced tomatoes with green chilies

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup fresh cilantro, roughly chopped

1 cup shredded cheese (such as cheddar or Monterey Jack)

Tortilla chips and lime wedges for an enticing serving experience

Instructions
 

Begin by placing the boneless, skinless chicken breasts at the bottom of your slow cooker, creating a solid foundation for the soup.

    Layer the chopped onion and minced garlic over the chicken, allowing their flavors to meld with the meat as they cook.

      Gently add the drained black beans, sweet corn, and diced tomatoes with their juices into the slow cooker, distributing them evenly.

        Carefully pour the chicken broth over the mixture, ensuring all ingredients are submerged. Sprinkle the chili powder, ground cumin, smoked paprika, sea salt, and black pepper on top for a burst of flavor.

          Secure the lid on the slow cooker and select the low setting to cook for 6-8 hours or the high setting for 3-4 hours, until the chicken is fully cooked through and tender enough to shred effortlessly.

            Once cooking time is complete, remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return it to the pot, stirring to incorporate.

              Mix in the freshly chopped cilantro and half of the shredded cheese, blending until everything is thoroughly combined.

                To serve, ladle the hot soup into bowls and top with the remaining shredded cheese and a generous handful of crispy tortilla chips. Finish it off with a spritz of fresh lime juice for an added zing that elevates the dish!

                  - Presentation Tips: Serve in colorful bowls, add a sprinkle of additional cilantro on top, and place lime wedges on the side for your guests to squeeze over their servings. Enjoy!

                    Prep Time, Total Time, Servings: 15 min | 6-8 hours | 6 servings

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