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To make this tasty slow cooker chicken enchilada soup, gather these ingredients: - 1 lb boneless, skinless chicken breasts - 2 cups chicken broth - 1 can (15 oz) diced tomatoes with green chilies - 1 can (10 oz) enchilada sauce - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn, frozen or canned - 1 medium onion, diced - 2 cloves garlic, minced - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish These toppings can add fun flavors and textures to your soup: - Diced avocado - Sour cream - Tortilla chips or strips If you need to swap some items, here are some ideas: - Use chicken thighs instead of breasts for more flavor. - Swap black beans for pinto beans or kidney beans. - Use vegetable broth for a lighter taste. - Use fresh tomatoes if you prefer them over canned. Feel free to mix and match based on what you have at home! Start by placing the chicken breasts at the bottom of your slow cooker. This gives the chicken a nice base. In a separate bowl, mix the chicken broth, diced tomatoes with green chilies, and enchilada sauce. Add the black beans, corn, diced onion, and minced garlic to the mix. Then, sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well blended. This mix will create a rich flavor for your soup. After preparing the broth mix, pour it over the chicken in the slow cooker. Make sure the chicken is fully submerged in the liquid. Cover the slow cooker with its lid. Cook on low for 6 to 8 hours or on high for 4 hours. The longer cooking time helps the flavors to blend well. When the cooking time ends, your kitchen will smell amazing! Remove the chicken breasts from the slow cooker using tongs. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup. Stir well to mix everything. Now, add the shredded cheese to the soup. Stir until the cheese melts and combines with the broth. Taste the soup and adjust the seasonings if needed. This is a great time to add more salt or spice if you like. Serve the soup hot and enjoy! To make your soup pop, use fresh spices. Fresh spices add more taste than old ones. Try toasting the chili powder and cumin in a pan first. This brings out their best flavors. You can also add a squeeze of lime juice before serving. It brightens up the soup and adds freshness. If you want more heat, add a few jalapeños or hot sauce. Adjust the flavors as you like to find your perfect mix. Cooking on low for 6 to 8 hours gives the best taste. It allows the chicken to soak in all the flavors. If you’re short on time, cooking on high for 4 hours works too. Just be sure to check the chicken. It needs to be tender enough to shred easily. Always let the soup rest for a few minutes before serving. This helps the flavors blend even more. Serve the soup in bowls and top it with diced avocado. A dollop of sour cream adds creaminess. Fresh cilantro not only looks great but tastes good too. For some crunch, add tortilla chips or strips. You can also serve the soup with warm tortillas on the side. This makes for a fun and tasty meal everyone will enjoy. {{image_2}} You can make this soup vegetarian with easy swaps. Replace the chicken with 1 can of chickpeas or 1 cup of your favorite plant-based protein. Use vegetable broth instead of chicken broth. The other ingredients stay the same. This keeps the flavor strong and adds a nice texture. Boost nutrition by adding more veggies. You can include bell peppers, zucchini, or spinach. Dice them and add them to the slow cooker with the other ingredients. This gives your soup great color and makes it heartier. You won’t lose any flavor; it only gets better! If you like heat, add more spice. You can add jalapeños or a pinch of cayenne pepper. For a milder soup, use less chili powder. You can even use mild enchilada sauce. Always taste as you go. Adjust the spice to fit your taste buds. You can store leftover soup in the fridge. Use an airtight container for best results. The soup lasts up to three days. Make sure to cool it to room temperature first. Avoid adding toppings before storing. This keeps them fresh and crisp. Freezing is a great option if you want to save some for later. Allow the soup to cool completely. Then pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup keeps well for about three months in the freezer. To thaw, place it in the fridge overnight. Reheat the soup on the stove or in the microwave. If using the stove, heat on low and stir often. In the microwave, heat in short intervals, stirring in between. Add a splash of chicken broth if the soup seems thick. Enjoy it warm with your favorite toppings! Yes, you can use frozen chicken. Just add a bit more cooking time. It usually takes about 1-2 hours longer. Make sure the chicken is fully cooked to 165°F. This method is great for busy days when you forget to thaw. To thicken the soup, you have a few options. You can add more cheese, which melts nicely. Another way is to mix in cornstarch. Just mix 2 tablespoons of cornstarch with water. Stir it in during the last 30 minutes of cooking. You can also mash some black beans for a thicker texture. This soup goes great with several sides. Tortilla chips add a nice crunch. A simple green salad is fresh and light. You can also serve it with warm tortillas. For something extra, try a side of Mexican rice. Each option adds a unique touch to your meal. In this blog post, I shared how to make Slow Cooker Chicken Enchilada Soup. We covered the necessary ingredients, optional toppings, and substitutions for a tailored dish. You learned the step-by-step process, from prepping the chicken to serving it hot. Tips for flavor and timing will help you get the best results. You even discovered fun variations, storage info, and answers to common questions. Now, you can create a delicious soup that suits your taste. Enjoy your cooking adventure!

Slow Cooker Chicken Enchilada Soup

Warm up with this delicious slow cooker chicken enchilada soup that's packed with flavor and easy to make! In just a few simple steps, you can enjoy a hearty dish featuring tender chicken, black beans, corn, and a savory blend of spices. Perfect for family dinners or meal prep, this recipe is sure to be a hit. Click through to explore the complete recipe and elevate your comfort food game today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 cups chicken broth

1 can (15 oz) diced tomatoes with green chilies

1 can (10 oz) enchilada sauce

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

1 cup corn, frozen or canned

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish

Avocado, diced, for topping (optional)

Sour cream, for serving (optional)

Instructions
 

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

    In a separate bowl, mix together the chicken broth, diced tomatoes with green chilies, enchilada sauce, black beans, corn, diced onion, garlic, chili powder, cumin, smoked paprika, salt, and pepper.

      Pour the mixture over the chicken in the slow cooker, ensuring the chicken is submerged.

        Cover and cook on low for 6-8 hours, or high for 4 hours.

          Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir well.

            Stir in the shredded cheese until melted and well combined.

              Taste and adjust seasonings if necessary before serving.

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

                  - Presentation Tips: Serve the soup in bowls topped with diced avocado, a dollop of sour cream, and freshly chopped cilantro for a colorful and appetizing finish. You could also add tortilla chips or strips for some crunch.