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To make this tasty slow cooker chicken enchilada soup, gather these ingredients: - 1 pound boneless, skinless chicken breasts - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 4 cups chicken broth - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish - Avocado slices for serving Using fresh ingredients can elevate your soup's flavor. Fresh onions and garlic add a bright taste. You can also use fresh tomatoes for a lighter feel. However, canned ingredients save time. Canned black beans and corn are quick and easy. They still provide great flavor and texture. Choose what fits your schedule and taste best. I suggest using boneless, skinless chicken breasts for this soup. They cook evenly and shred easily. Thighs can also work well. They add extra flavor and moisture. If you prefer dark meat, feel free to switch to thighs. Just adjust your cooking time if needed. Start with your slow cooker. Place 1 pound of boneless, skinless chicken breasts at the bottom. Pour 1 can of red enchilada sauce over the chicken. This sauce adds rich flavor to the dish. Next, add 1 can of black beans, rinsed and drained. Then, include 1 can of corn kernels, drained as well. Toss in 1 can of diced tomatoes with green chilies. This adds a nice kick. Now, add 1 diced medium onion and 2 cloves of minced garlic. These will give your soup a strong base. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1 teaspoon of smoked paprika for depth. Finally, pour in 4 cups of chicken broth. Season with salt and pepper to taste. Stir gently to mix everything well. Ensure the chicken is mostly covered by the liquid. Cover your slow cooker and set it to low for 6-8 hours. If you are short on time, you can set it to high for 4 hours. During this time, the chicken will cook and become tender. You will smell the delicious spices as it cooks. Make sure not to lift the lid too often; this keeps the heat in and helps the chicken cook evenly. When the cooking time is up, carefully take out the chicken breasts. Use two forks to shred the chicken into bite-sized pieces. This makes it easier to eat. Return the shredded chicken back to the soup and mix well. Taste your soup and adjust the seasoning if needed. Serve your soup hot. Top each bowl with 1 cup of shredded cheese, fresh cilantro, and avocado slices. These toppings add freshness and creaminess to the dish. Enjoy your tasty slow cooker chicken enchilada soup! To get tender chicken, use boneless, skinless chicken breasts. They cook well in a slow cooker. Always make sure the chicken is fully submerged in the broth and sauce. This keeps it moist and flavorful. Cook on low heat for 6-8 hours or on high for 4 hours. When done, shred the chicken gently with two forks. This helps it blend well in the soup. You can boost the flavor of your soup easily. Add fresh lime juice right before serving. It brightens the taste and adds a nice zing. You might also try adding chopped jalapeños if you like heat. For a smokier flavor, use smoked cheese instead of regular cheese. This adds depth and richness to each bowl. Don’t forget to taste and adjust the spices. Everyone has a different taste, so make it your own! Toppings can elevate your soup to the next level. I love adding shredded cheese on top. Cheddar or a Mexican blend works great. Fresh cilantro adds a pop of color and freshness. Avocado slices are also a must. They bring creaminess and balance the spices. You can even add sour cream for extra richness! Feel free to mix and match your toppings to find your favorite. {{image_2}} To make a vegetarian version of this soup, swap the chicken for more beans or vegetables. Use 2 cans of black beans or 1 can each of black beans and kidney beans. Add chopped bell peppers, zucchini, or mushrooms for extra flavor. You can also use vegetable broth instead of chicken broth for a full plant-based taste. If you like it spicy, add diced jalapeños or a splash of hot sauce. For a milder soup, skip the chili powder or use less. Remember, you can always add more spice later when serving. This way, everyone can enjoy it at their favorite heat level. You can use turkey instead of chicken for a lighter twist. Shredded rotisserie chicken is also a great option if you're short on time. For a unique touch, try adding cooked chorizo for a spicy kick. Just remember to adjust cooking times if using pre-cooked meats. To store your soup, let it cool first. Then, pour the soup into an airtight container. Make sure to cover it tightly. You can keep the soup in the fridge for up to four days. If you want to save it longer, freezing is a great option. For freezing, use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can stay in the freezer for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, place the soup in a pot over medium heat. Stir it often until it warms up. You can also use the microwave. Heat it in a microwave-safe bowl. Stir every minute until it is hot throughout. Enjoy your delicious soup again! Yes, you can use frozen chicken. Just add it to the slow cooker with the sauce. Cook it on high for about 5-6 hours or low for 7-8 hours. The chicken will become tender and easy to shred. I often use frozen chicken for a quick meal. It saves time and is still tasty. If you do not have enchilada sauce, try salsa or taco sauce. You can also make your own with tomatoes, chili powder, and spices. This gives you control over the flavor. Experiment with different sauces to find what you like best. Each option adds a unique taste to the soup. To thicken the soup, you can add more beans or corn. You can also mix in a bit of cornstarch with water and stir it in. Another method is to let the soup cook longer with the lid off. This allows steam to escape and thickens the soup naturally. In this post, we explored every detail for making a standout soup. We discussed the best ingredients to use, highlighting fresh versus canned options and ideal chicken cuts. The step-by-step guide provided clear directions for preparing, cooking, shredding, and serving. Tips ensured you get tender chicken and tasty toppings. Variations let you customize the dish, offering vegetarian and spice options. Lastly, we covered how to store, freeze, and reheat leftovers. Try these methods next time you cook, and you'll impress everyone with your soup skills!

Slow Cooker Chicken Enchilada Soup

Warm up your evenings with this delicious slow cooker chicken enchilada soup! This easy recipe combines tender chicken, zesty enchilada sauce, black beans, and sweet corn for a flavorful meal that's perfect for any night. With minimal prep time, you can set it and forget it, letting the slow cooker do all the work. Don't miss out on this comforting dish—click to discover the full recipe and make your dinner unforgettable!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (10 oz) red enchilada sauce

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

1 can (15 oz) corn kernels, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

4 cups chicken broth

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Avocado slices for serving

Instructions
 

In the slow cooker, add the chicken breasts and pour the red enchilada sauce over them.

    Add the rinsed black beans, drained corn, diced tomatoes (with juices), diced onion, minced garlic, ground cumin, chili powder, smoked paprika, and chicken broth.

      Season with salt and pepper to taste. Gently stir to combine all ingredients, ensuring the chicken is somewhat submerged in the liquid.

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

          Once cooked, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken back to the soup and stir.

            Taste and adjust the seasoning if needed.

              Serve hot, topping each bowl with shredded cheese, fresh cilantro, and avocado slices.

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