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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 (14.5 oz) diced tomatoes with green chilies - 1 can (10 oz) enchilada sauce - 1 medium onion, diced - 2 cloves garlic, finely minced - 2 cups chicken broth (preferably low-sodium) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and black pepper to taste - Fresh cilantro, chopped (for garnish) - Slices of avocado (for topping) - Shredded cheese (cheddar or Mexican blend, for topping) Each ingredient plays a key role in making this soup rich and tasty. The chicken gives a hearty base. Black beans and corn add fiber and sweetness. Diced tomatoes with green chilies bring a hint of spice. The enchilada sauce ties all the flavors together. For seasonings, cumin, chili powder, and smoked paprika bring warmth and depth. Fresh cilantro adds a burst of freshness. You can use any cheese you like for topping. Creamy avocado slices are a great addition too. Using low-sodium broth helps you control the salt. This way, you can adjust the flavor to your liking. Remember, the right balance of ingredients makes this soup a winner. {{ingredient_image_2}} Layering the Chicken Start with the chicken. Place one pound of boneless, skinless chicken breasts flat at the bottom of your slow cooker. This helps the chicken cook evenly. Mixing the Ingredients Grab a large mixing bowl. Combine the following ingredients: - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (10 oz) enchilada sauce - 1 medium onion, diced - 2 cloves garlic, finely minced - 2 cups chicken broth (preferably low-sodium) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and black pepper to taste Stir all these ingredients well until they mix nicely. Cooking Options (Low vs High) Now, pour the mixture over the chicken in the slow cooker. Make sure the chicken is fully covered. Cover the slow cooker with the lid. You can cook it on low for 6 to 8 hours or on high for 3 to 4 hours. I prefer low, as it gives more time for the flavors to blend. Shredding the Chicken After cooking, use tongs or a slotted spoon to take out the chicken. Place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup in the slow cooker. Stir well to mix the chicken with the soup. Taste it and adjust the seasoning as needed. Adjusting Seasoning Taste your soup before serving. Add more salt, black pepper, or spices if needed. You can also add a splash of lime juice for extra brightness. Adjusting seasoning can make a big difference. Cooking Time Adjustments Cooking on low for 6-8 hours gives the best flavor. If you are short on time, use high for 3-4 hours. Just ensure the chicken is fully cooked and tender. The longer cooking time helps the flavors blend well. Cooking Tips for Tender Chicken To keep your chicken tender, place it at the bottom of the slow cooker. Make sure to cover it with sauce and broth. This keeps the meat moist as it cooks. After cooking, shred it gently with two forks to keep it juicy. Pro Tips Use Frozen Chicken: If you're short on time, you can use frozen chicken breasts directly in the slow cooker. Just increase the cooking time by an hour for perfectly cooked chicken. Customize Your Spices: Feel free to adjust the spices according to your taste. Adding jalapeños or cayenne pepper can give the soup an extra kick! Add More Veggies: Incorporate additional vegetables like bell peppers, zucchini, or spinach for a nutritious boost and enhanced flavor. Garnish Creatively: Enhance presentation and flavor by garnishing with sour cream, lime wedges, or crushed tortilla chips for added texture. {{image_4}} Protein Alternatives You can switch out the chicken for other meats. Try ground turkey or beef for a different taste. You can also use shredded rotisserie chicken for a quick option. If you prefer a plant-based meal, go for lentils or chickpeas. Vegetable Additions Feel free to add more veggies! Bell peppers, zucchini, or spinach can boost nutrition and flavor. Just chop them up and toss them in with the other ingredients. They will cook down and blend perfectly with the soup. Different Sauces The enchilada sauce is key to flavor. But you can mix it up! Use green salsa for a tangy twist. You might also try taco sauce for a different kick. Just make sure to adjust spices based on your sauce choice. - Storing Leftovers: Let the soup cool down first. Then, place it in an airtight container. It stays fresh for about 3 to 4 days in the fridge. Make sure to keep the soup in a shallow container for quicker cooling. - Reheating Tips: When you want to enjoy leftovers, heat the soup on the stove over medium heat. Stir it often to warm it evenly. You can also use the microwave. Place your soup in a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. - How to Freeze Enchilada Soup: If you want to save some for later, freezing is a great choice. Pour cooled soup into freezer-safe containers. Leave space at the top for the soup to expand. Seal tightly and label with the date. The soup can last up to 3 months in the freezer. - Thawing Instructions: To enjoy frozen soup, move it to the fridge overnight to thaw. For a quicker option, place the container in cold water. Once thawed, reheat the soup as you would with leftovers. Just remember to stir well while heating. Can I use frozen chicken? Yes, you can use frozen chicken in this soup. Just keep in mind that it may take longer to cook. If you are using frozen chicken, set your slow cooker to high for 4-5 hours. This extra time helps ensure the chicken cooks through and becomes tender. How can I make this soup spicier? To spice up your soup, add more chili powder or cayenne pepper. You can also mix in diced jalapeños or hot sauce. Start with a small amount and taste as you go. This way, you can control the heat level to your liking. What can I serve with chicken enchilada soup? This soup pairs well with tortilla chips, avocado slices, or sour cream. You could also serve it with a fresh salad or warm cornbread. These sides add great texture and flavor to your meal. This blog post covered how to make a tasty chicken enchilada soup. We looked at key ingredients, preparation steps, and how to enhance flavor. I shared tips on protein swaps and vegetable additions for variety. Storing and reheating information helps keep leftovers fresh. Finally, I answered common questions you may have. Making this soup can be fun and easy. Your meal can be healthy and packed with flavor! Enjoy creating your own version.

Hearty Slow Cooker Chicken Enchilada Soup

A delicious and comforting chicken enchilada soup made in a slow cooker, perfect for any day.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 can enchilada sauce
  • 1 medium onion, diced
  • 2 cloves garlic, finely minced
  • 2 cups chicken broth (preferably low-sodium)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
  • for garnish Fresh cilantro, chopped
  • for topping Slices of avocado
  • for topping Shredded cheese (cheddar or Mexican blend)

Instructions
 

  • Begin your preparation by placing the boneless, skinless chicken breasts at the bottom of your slow cooker, positioned flat to ensure even cooking.
  • In a spacious mixing bowl, combine the drained black beans, drained corn, diced tomatoes (including their juices), enchilada sauce, diced onion, finely minced garlic, chicken broth, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
  • Carefully pour this flavorful mixture over the chicken breasts in the slow cooker, ensuring they are fully coated.
  • Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The goal is to have the chicken cooked through and fork-tender.
  • Once the cooking time is complete, carefully remove the chicken breasts from the soup using tongs or a slotted spoon. Place them on a cutting board and shred the meat using two forks, pulling the chicken apart into bite-sized pieces.
  • Return the shredded chicken back to the slow cooker and stir it into the soup, allowing the flavors to meld.
  • Taste the soup and adjust the seasoning as needed, adding more salt, black pepper, or additional spices to suit your preference.
  • Serve the enchilada soup hot, garnished with a sprinkle of fresh chopped cilantro, a few slices of creamy avocado, and a generous handful of shredded cheese on top for added richness.

Notes

Serve with sour cream or lime for extra flavor.
Keyword chicken, enchilada, slow cooker, soup