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- 1 lb boneless, skinless chicken breasts - 1 can (10 oz) enchilada sauce (red or green) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups low-sodium chicken broth - 1 cup cream cheese, softened - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - Fresh cilantro for garnish - Tortilla strips for topping For the main ingredients, I love using boneless, skinless chicken breasts. They shred well and soak up flavor. The enchilada sauce is key. Choose red or green based on your taste. Black beans and corn add texture and fiber. Diced tomatoes with green chilies bring a spicy kick. Chopped onion and minced garlic add a savory base. Low-sodium chicken broth keeps the soup rich but not too salty. The cream cheese inside gives it that creamy feel we all love. Cumin and paprika add warmth and depth. Finally, salt and pepper balance everything out. - Additional spices (e.g., chili powder, oregano) - Substitutes for shredded cheese (e.g., Monterey Jack, pepper jack) You can boost the flavor with more spices like chili powder or oregano. If you want a twist on cheese, try Monterey Jack or pepper jack. These options can make the soup even more delicious. 1. First, layer the chicken breasts at the bottom of your slow cooker. 2. In a medium bowl, mix together several key ingredients. Combine the enchilada sauce, black beans, corn, and diced tomatoes. 3. Add the chopped onion, minced garlic, chicken broth, cumin, paprika, salt, and pepper. Stir well until everything is mixed. 1. Pour this sauce mixture over the chicken in the slow cooker. Ensure the chicken is well covered with the sauce. 2. Cover the slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. The chicken should be fully cooked and tender by then. 1. Once cooking is done, take the chicken out of the soup. Use two forks to shred it into bite-sized pieces. 2. Return the shredded chicken back to the slow cooker. Stir in the softened cream cheese until it melts and blends into the soup. 3. Let it cook on low for an extra 30 minutes to mix those great flavors. 4. Finally, stir in the shredded cheddar cheese until it melts. Serve hot, and top with fresh cilantro and tortilla strips for a crunchy finish. - Use low-sodium ingredients for a healthier option. This choice cuts down on salt and helps you enjoy the pure flavors of the soup. - Adjust cook times based on slow cooker models. Each slow cooker heats differently. If you find yours cooks faster, check the soup often. - To melt cream cheese properly, cut it into small cubes. This helps it blend smoothly into the soup. Stir it in after shredding the chicken for the best results. - Enhance flavor depth in the soup by adding extra spices like chili powder or oregano. You can also mix in fresh herbs for a bright taste. {{image_2}} You can switch up the protein in this soup. Try using shredded rotisserie chicken. This saves time and adds great flavor. Just mix it in at the end. For a vegetarian option, use beans or tofu instead of chicken. Black beans work well. You can also use firm tofu for a good texture. Feel free to get creative with add-ins! Adding vegetables can boost nutrition and flavor. Try bell peppers for a sweet crunch. Zucchini also adds a nice texture. If you like heat, adjust the spice level. Use mild enchilada sauce for a subtle kick. Go for spicy sauce if you want more heat. You can even mix both for a balanced flavor. To store your creamy chicken enchilada soup, let it cool first. Then, transfer it to an airtight container. Make sure to leave some space at the top for expansion. Store the soup in the fridge for up to three days. This way, you can enjoy it later without losing flavor. If you want to freeze the soup, use freezer-safe containers. Divide the soup into portions for easier use. Label each container with the date. The soup can last in the freezer for up to three months. To thaw, place it in the fridge overnight or use the microwave. You can reheat the soup in two easy ways. For the microwave, place it in a bowl. Heat on high for two to three minutes, stirring halfway through. For the stove, pour the soup into a pot. Heat on medium-low, stirring often until hot. Enjoy it warm with your favorite toppings! You can swap out some ingredients for lighter options. Here are a few ideas: - Use skinless chicken thighs instead of breasts for more flavor. - Choose low-fat cream cheese instead of regular cream cheese. - Replace regular cheese with a reduced-fat version. - Add more veggies like spinach or bell peppers for added nutrients. Yes, you can use other broths. Here are some good swaps: - Vegetable broth gives a light, fresh taste. - Beef broth adds a richer flavor profile. - You can even use homemade broth for better taste. This soup stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container for best results. If you want to enjoy it later, consider freezing it as well. This blog post covered how to make a delicious slow cooker soup. You learned about key ingredients and steps for cooking. I shared tips to enhance flavor and texture. You can adjust recipes to fit your taste or dietary needs. Don’t forget to store leftovers properly for later enjoyment. Remember, this dish is flexible and simple to prepare. Enjoy your cooking adventure and the tasty soup you will create!

Creamy Chicken Enchilada Soup (Slow Cooker)

Indulge in the ultimate comfort food with this creamy chicken enchilada soup recipe! Packed with tender chicken, flavorful spices, and creamy cheese, this dish is perfect for cozy nights. With just a few simple ingredients and minimal prep time, you can enjoy a hearty meal that your whole family will love. Click through to discover the full recipe and elevate your soup game today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce (red or green)

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup cream cheese, softened

1 teaspoon cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 tablespoon fresh cilantro, chopped (for garnish)

Tortilla strips (for topping)

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    In a medium bowl, combine the enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, chicken broth, cumin, paprika, salt, and pepper. Stir until well combined.

      Pour the mixture over the chicken breasts in the slow cooker, making sure they are covered with the sauce.

        Cover the slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours, until the chicken is fully cooked and tender.

          After cooking, remove the chicken from the soup and shred it using two forks. Return the shredded chicken back to the slow cooker.

            Stir in the softened cream cheese until it melts and creates a creamy texture, mixing well.

              Let the soup cook for an additional 30 minutes on low to blend the flavors.

                Before serving, stir in the shredded cheddar cheese until melted.

                  Serve the soup hot, garnished with fresh cilantro and tortilla strips on top for a delightful crunch.

                    Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6-8