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To make a delicious chicken enchilada soup, gather these key items: - 2 lbs boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce (red or green) - 1 can (28 oz) diced tomatoes with green chilies - 1 medium onion, diced - 4 cloves garlic, minced - 2 cups chicken broth - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup shredded cheddar cheese (plus more for topping) These ingredients create a hearty base for the soup. Chicken breasts add protein, while beans and corn give texture. The spices and sauces bring depth and flavor. Consider these optional items to enhance your soup: - 1 can (4 oz) diced green chiles - 1 teaspoon lime juice - 1 teaspoon garlic powder - 1 teaspoon onion powder Adding diced green chiles gives more heat, while lime juice brightens the flavors. Garlic and onion powder can boost taste if you want more garlic or onion flavor without extra chopping. Toppings make your soup fun and special. Try these: - Fresh cilantro, chopped - Lime wedges - Extra shredded cheddar cheese - Avocado slices - Sour cream or Greek yogurt - Tortilla chips These toppings add color and texture. Cilantro and lime give freshness. Cheese and sour cream add creaminess, while chips offer a crunchy bite. Each topping allows for personal touches and makes each bowl unique. Start by placing the chicken breasts at the bottom of the slow cooker. This helps the chicken cook well and stay juicy. Next, chop the onion and mince the garlic. You can use a knife or a food processor for this. Add the diced onion and minced garlic on top of the chicken. Now it’s time to add the fun stuff! Layer in the black beans, corn, and diced tomatoes with their juice. Then, pour in the enchilada sauce, which adds great flavor. Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper on top. This spice mix gives the soup its tasty kick! Cover the slow cooker and set it to low for 6 to 8 hours. If you’re short on time, you can set it to high for 3 to 4 hours. The longer cooking time makes the flavors blend well. You’ll know it’s ready when the chicken is tender and easy to shred. Once the cooking time is up, carefully take out the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup. Now, add the heavy cream or coconut milk and the shredded cheddar cheese. Stir everything together and let it cook for 15 to 30 more minutes. This makes the soup creamy and rich. Serve the soup hot, garnished with fresh cilantro and extra cheese. The lime wedge on the side adds a fresh zing! Enjoy your savory chicken enchilada soup. To get the best flavor, layer your ingredients well. Start with chicken at the bottom. Follow with your beans, corn, and tomatoes. This order helps the chicken cook evenly. Use fresh garlic and onion for a punch of flavor. It’s key to chop them small. Make sure to stir the soup halfway through cooking. This helps mix the spices and flavors. You can switch out the chicken for beef or turkey if you like. If you want to make it lighter, use chicken thighs instead of breasts. For a vegetarian option, swap the chicken for extra beans or lentils. If you’re low on chicken broth, water works too, but the broth adds more flavor. You can also use different beans, like pinto or kidney beans, based on what you have. To make this soup dairy-free, use coconut milk instead of heavy cream. Coconut milk gives a nice creaminess and a hint of sweetness. For cheese, try a vegan cheese that melts well. There are many brands available now. You can also skip the cheese altogether and add avocado for creaminess. This makes the soup rich and tasty without dairy. {{image_2}} If you like heat, add more spices. Try using a spicy enchilada sauce. You can also add chopped jalapeños. A teaspoon of cayenne pepper gives an extra kick. Adjust the spice level based on your taste. This soup can warm you up on cold days! To make a vegetarian version, skip the chicken. Replace it with two cans of beans. Black beans and pinto beans work well. You can add more corn and diced bell peppers for flavor. Use vegetable broth instead of chicken broth. This option is tasty and satisfying! Feel free to add more veggies to the soup. Chopped zucchini or bell peppers add great texture. You can also toss in some spinach or kale for nutrients. Carrots can add a hint of sweetness. Mix and match your favorites to make it your own! To store your chicken enchilada soup, let it cool first. Once cool, place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to four days. Make sure to label the container with the date. This way, you won’t forget when you made it! When you are ready to enjoy leftovers, pour the soup into a pot. Heat it over medium heat. Stir it often to ensure even heating. You can also use the microwave. Just place the soup in a bowl and cover it. Heat for one to two minutes, stirring halfway through. Check the soup to make sure it is hot throughout. If it is not hot enough, heat it a bit longer. Freezing is a great option for longer storage. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion as the soup freezes. Label the bags with the date. You can freeze the soup for up to three months. When you are ready to eat it, just thaw it in the fridge overnight. Heat it on the stove or in the microwave when ready to serve. Enjoy your tasty meal again! Yes, you can use frozen chicken. Just add the frozen chicken breasts to the slow cooker. Increase the cooking time to 8-10 hours on low or 4-5 hours on high. This helps the chicken cook fully and stay juicy. You can serve the soup with many tasty sides. Here are some ideas: - Tortilla chips for dipping - Warm tortillas for wrapping - A fresh salad for crunch - Avocado slices for creaminess These sides add more flavor and texture to your meal. To change the spice level, you can: - Add more chili powder for heat. - Use spicier enchilada sauce. - Include jalapeños or hot sauce. - Reduce the spice by using less chili powder or mild sauce. Taste as you go to find your perfect balance. Yes, you can! To cook on the stovetop: 1. Sauté the onion and garlic in a pot. 2. Add the chicken, beans, corn, tomatoes, and enchilada sauce. 3. Pour in the chicken broth and spices. 4. Bring to a boil, then reduce heat and simmer for 30-40 minutes. 5. Shred the chicken, return it to the pot, and stir in cream and cheese. This method cooks faster but still tastes great! This article covered all you need for Chicken Enchilada Soup. We listed key ingredients, tips for the best flavor, and how to cook it right. You learned about variations to fit your taste and how to store leftovers. I hope you feel ready to make this soup for yourself. Enjoy it anytime, and don’t hesitate to try new twists on the recipe! Your kitchen adventure awaits.

Chicken Enchilada Soup Slow Cooker

Warm up your dinner table with this creamy chicken enchilada soup made easy in a slow cooker. Packed with tender chicken, black beans, corn, and zesty enchilada sauce, this recipe is a comforting favorite. Simply add your ingredients to the cooker, let it simmer, and enjoy the rich flavors. Perfect for family meals or gatherings, this soup is sure to impress! Click through to explore the full recipe and enjoy a delicious bowl tonight!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green, your choice)

1 can (28 oz) diced tomatoes with green chilies

1 medium onion, diced

4 cloves garlic, minced

2 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup heavy cream (or coconut milk for a dairy-free option)

1 cup shredded cheddar cheese (plus more for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

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

    Add the Vegetables: Layer in the diced onion, minced garlic, black beans, corn, diced tomatoes (with juice), enchilada sauce, and spices (cumin, chili powder, smoked paprika, salt, pepper).

      Add Liquids: Pour the chicken broth over the layers in the slow cooker.

        Cook: Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours.

          Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the soup.

            Stir in Cream and Cheese: Add the heavy cream (or coconut milk) and shredded cheddar cheese to the soup. Stir well and let it cook for an additional 15-30 minutes until the cheese is melted and the soup is warmed through.

              Serve: Ladle the soup into bowls, garnishing with fresh cilantro and extra cheddar cheese. Add a lime wedge for a zesty finish.

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

                  - Presentation Tips: Serve with tortilla chips or warm tortillas on the side for a complete meal. Consider garnishing with additional cilantro and a dash of hot sauce for those who enjoy extra heat!