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For this tasty slow cooker chicken enchilada soup, you will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - 4 cups chicken broth - Salt and pepper to taste These ingredients work together to create a rich flavor. The chicken serves as a hearty base. The beans and corn add a nice texture. The tomatoes bring a little sweetness, while the spices add warmth. For the best experience, I suggest adding some optional toppings: - Shredded cheese - Avocado and cilantro - Sour cream and lime wedges These toppings add creaminess and freshness to the soup. You can mix and match them based on your taste. Enjoying this soup with toppings makes each bowl feel special. How to prep chicken for the slow cooker Start by taking 1 pound of boneless, skinless chicken breasts. Place them at the bottom of your slow cooker. This base layer helps the chicken cook well and soak up all the flavors. Steps to rinse and drain canned ingredients Next, grab your canned ingredients. You’ll need 1 can of black beans and 1 can of corn. Open both cans. Use a strainer to rinse the black beans under cold water. This helps remove extra salt. Drain the corn as well. It’s a quick and easy step that makes the soup taste fresher. Layering ingredients in the slow cooker Now, add the rinsed black beans and corn on top of the chicken. Then, open a can of red enchilada sauce and pour it in. Add 1 can of diced tomatoes with green chilies, 1 chopped onion, and 3 minced garlic cloves. Each ingredient adds flavor and texture. Setting the cooking time and temperature Sprinkle 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of smoked paprika over the top. Add salt and pepper to taste. Finally, pour in 4 cups of chicken broth. Cover the slow cooker and set it on low for 6-8 hours or high for 4-6 hours. The chicken should be tender when done. Shredding chicken and re-integrating it into the soup About 30 minutes before serving, take the chicken out. Use two forks to shred it into bite-sized pieces. This makes it easier to eat. Return the shredded chicken back into the soup. Stir well to mix everything together. Serving options with toppings Ladle the soup into bowls. You can add tasty toppings like shredded cheese, avocado slices, fresh cilantro, and a dollop of sour cream. A squeeze of lime juice over the top adds a nice zing. Enjoy your delicious slow cooker chicken enchilada soup! To make your soup even better, adjust the seasoning. If you like spice, add more chili powder or cumin. For a milder taste, reduce these spices. Taste the soup before serving. This way, you can add salt or pepper as needed. For the right consistency, pay attention to the broth. If your soup is too thick, add more chicken broth. If it's too thin, let it cook longer with the lid off. This helps it thicken naturally. Use a slow cooker with a low and high setting. I recommend cooking on low for 6-8 hours. This makes the chicken super tender. If you are short on time, use the high setting for 4-6 hours. For easy prep, have these kitchen tools ready: - A sharp knife for chopping - A cutting board for safe slicing - Two forks for shredding chicken - Measuring cups and spoons for accurate amounts These tools make your cooking process smooth and quick. {{image_2}} You can switch the chicken for other proteins. Ground turkey works well. You can also try tofu for a plant-based option. Both choices add unique flavors. If you want a meat-free version, use extra beans. Chickpeas or lentils are great alternatives. They add protein and texture. Use vegetable broth instead of chicken broth for a full vegetarian dish. To amp up the flavor, add more spices. A pinch of cayenne pepper adds heat. You can also try chipotle powder for a smoky kick. Different broths can change the soup's taste. Use vegetable broth for a lighter flavor. You might even try a spicy broth for extra zing. Each change can make your soup unique and exciting. To store your slow cooker chicken enchilada soup, let it cool. Then, place it in airtight containers. This keeps the soup fresh and tasty. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. You can also reheat it straight from the freezer in a pot on low heat. Just stir often to avoid burning. Refrigerated soup lasts about four days. If you freeze it, it can last for about three months. Always check for signs of spoilage. If the soup smells off or has a strange color, it’s best to toss it. Also, watch for any mold or unusual texture. When in doubt, throw it out. Enjoy your soup safely! Can I use frozen chicken? Yes, you can use frozen chicken. Just add a little extra cooking time. Cook it for about 6-8 hours on low or 5-7 hours on high. This way, the chicken cooks well and stays juicy. How does this soup compare to traditional chicken enchiladas? This soup is simpler than traditional chicken enchiladas. Instead of rolling tortillas, you combine all the flavors in one pot. It has the same great taste but is easier to make. Each spoonful gives you the same spicy, savory flavors. What sides pair best with this dish? Some great sides are tortilla chips or a fresh salad. You can also serve it with rice or cornbread. These sides add crunch and balance the soup's warmth. They make your meal even more fun! In this blog post, we explored how to make slow cooker chicken enchilada soup. We covered main ingredients like chicken, black beans, and spices. I shared step-by-step cooking instructions and tips for perfecting your soup. We also discussed tasty variations and storage tips. This soup is not only easy to make but also delicious and versatile. You can adjust the flavors to fit your taste. Dive in, cook up a batch, and enjoy the warm, cozy flavors. You’ll love how simple and satisfying this dish can be.

Slow Cooker Chicken Enchilada Soup

Warm up with this delicious Slow Cooker Chicken Enchilada Soup that’s easy to make and packed with flavor! With tender chicken, black beans, and zesty spices, this hearty soup is perfect for any day of the week. Discover the simple steps to create a comforting meal that your family will love. Click to explore the full recipe and elevate your dinner plans! #SlowCookerRecipes #ChickenEnchiladaSoup #HealthyEating #ComfortFood
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

4 cups chicken broth

Salt and pepper to taste

Optional toppings: shredded cheese, avocado, cilantro, sour cream, lime wedges

Instructions
 

Prep the Chicken: Place the chicken breasts at the bottom of the slow cooker.

    Add Ingredients: Pour in the black beans, corn, enchilada sauce, diced tomatoes, chopped onion, and minced garlic on top of the chicken.

      Season: Sprinkle the cumin, chili powder, smoked paprika, salt, and pepper over the mixture, then pour the chicken broth evenly over everything.

        Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is cooked through and tender.

          Shred the Chicken: About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken back to the soup, stirring to combine.

            Serve: Ladle the soup into bowls and add desired toppings like shredded cheese, avocado slices, fresh cilantro, and a dollop of sour cream. Squeeze lime juice over the top for extra flavor.

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