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- 2 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 - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced The main ingredients bring a mix of flavors and textures. Chicken breasts provide protein and richness. Beans and corn add heartiness and fiber. Enchilada sauce and diced tomatoes bring zest and color. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 cups chicken broth The seasonings create warmth and depth. Cumin and chili powder add a kick. Smoked paprika gives a hint of smokiness. Chicken broth enhances the soup's body and flavor. - 1 cup shredded cheese (cheddar or Mexican blend) - 1 avocado, diced - Fresh cilantro, chopped - Lime wedges Garnishes add freshness and creaminess. Cheese melts into the soup, making it rich. Avocado brings creaminess, while cilantro adds a bright note. Lime wedges give a zesty finish. First, take two boneless, skinless chicken breasts. Season them well with salt and pepper. I like to rub it in to make sure the flavor sticks. Next, place the seasoned chicken at the bottom of your slow cooker. This layer is key to keep the chicken juicy. Now, grab a mixing bowl. Dice one medium onion and mince two cloves of garlic. Add these to the bowl. Then, open one can of black beans and one can of corn. Rinse and drain them, then toss them in too. Don’t forget to add one can of enchilada sauce and one can of diced tomatoes with green chilies. Next, sprinkle in one teaspoon each of ground cumin, chili powder, and smoked paprika. Mix everything well. This blend of veggies and spices adds a lot of flavor. Pour this mixture over the chicken in the slow cooker. Then, add two cups of chicken broth and stir gently. Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. This slow cooking lets all the flavors come together. When the chicken is fully cooked and tender, it’s ready for the next step. You can tell it’s done when it shreds easily. Once cooked, take the chicken out of the slow cooker. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot. Stir it all together. Now, add one cup of shredded cheese, either cheddar or a Mexican blend. Mix until the cheese melts into the soup. Serve the soup in bowls. Top each bowl with diced avocado and chopped cilantro for a fresh touch. You can also add lime wedges on the side for an extra zing. Enjoy your delicious Slow Cooker Spicy Chicken Enchilada Soup! To make this soup just right, you can adjust the spice levels. Use mild enchilada sauce for a gentle kick. For more heat, choose the spicy version. You can also add fresh jalapeños or a dash of hot sauce. If you want to keep it mild, add a little honey or sugar to balance flavors. Toppings can elevate your soup. I love adding shredded cheese for creaminess. Diced avocado adds a fresh touch. Fresh cilantro brings a nice pop of color and flavor. You can even sprinkle some tortilla chips on top for crunch. Shredding chicken should be simple. After cooking, take the chicken out with tongs. Use two forks to pull it apart easily. It should shred with little effort. Return the shredded chicken to the soup and stir well. To ensure a thick soup, don’t skip the beans and corn. They add body and texture. If your soup is too thin, let it cook longer with the lid off. This helps reduce excess liquid. Stir occasionally to prevent sticking. Serving soup in colorful bowls makes it inviting. Choose bowls that contrast with the soup's color. A bright bowl enhances the dish's appeal. For garnishing, sprinkle extra cheese on top. Add diced avocado and chopped cilantro for a vibrant look. Lime wedges on the side give a fresh burst. You can also serve with tortilla chips for a satisfying crunch. {{image_2}} You can easily change up the protein in this soup. Turkey and beef work well too. Just remember to adjust the cooking time based on the protein you choose. For beans, you can use pinto or kidney beans if you prefer. You can also add veggies like bell peppers or zucchini for extra nutrition. If you have kids or prefer mild flavors, use a mild enchilada sauce. You can also skip the chili powder. To add extra heat, use a spicy enchilada sauce. Adding jalapeños or cayenne pepper boosts the heat. Just taste as you go to find the right level for you. For a creamy twist, add cream or coconut milk towards the end of cooking. This gives the soup a rich texture. You can also stir in Greek yogurt or sour cream just before serving. This adds creaminess and a tangy taste that brightens the flavors. After enjoying your soup, store it in a sealed container. Make sure it cools to room temperature first. Place it in the fridge. It stays fresh for about three to four days. If you want to keep it longer, consider freezing it. To freeze your soup, use freezer-safe containers or bags. Leave some space at the top for expansion. This soup can be frozen for up to three months. Be sure to label the containers with the date for easy tracking. For reheating, the stovetop is best. Pour the soup into a pot. Heat it over medium until warm. Stir often to avoid sticking. If you prefer the microwave, place soup in a bowl. Cover it loosely and heat in short bursts. Stir between each burst. This ensures even heating and helps prevent spills. Yes, you can use frozen chicken. Just add a bit more cooking time. If cooking on low, aim for 8-10 hours. If on high, cook for about 4-5 hours. The chicken will still come out tender and tasty. You can store this soup in the fridge for up to 4 days. Make sure to keep it in an airtight container. When you're ready to eat, just reheat it on the stove or in the microwave. Absolutely! To make this soup in an Instant Pot, set it to sauté first. Brown the onion and garlic, then add the other ingredients. Seal the pot and cook on high for about 15 minutes. This method saves time and gives a great flavor. This soup pairs well with many sides. Here are some ideas: - Crunchy tortilla chips - Cornbread for a sweet touch - A fresh green salad for balance - Rice to soak up the soup's flavors These sides make your meal complete and enjoyable! This blog post covered how to make Slow Cooker Spicy Chicken Enchilada Soup. We looked at the key ingredients, like chicken, beans, and spices, plus the garnishes that enhance flavor. I shared step-by-step instructions to help you prepare and cook the soup. You learned helpful tips for perfecting flavor, storage methods, and even variations to suit your taste. With these details, you can confidently create a delicious soup to enjoy. Happy cooking!

Slow Cooker Spicy Chicken Enchilada Soup

Warm up your taste buds with this Slow Cooker Spicy Chicken Enchilada Soup that’s bursting with flavor! This easy recipe combines chicken, black beans, corn, and zesty enchilada sauce, creating a deliciously hearty meal. Perfect for busy days, it cooks effortlessly in your slow cooker. Click through to discover the step-by-step instructions, tips for perfecting your soup, and how to make it a feast for the eyes too!
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Ingredients
  

2 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 (mild or spicy, to your preference)

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

Salt and pepper to taste

2 cups chicken broth

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker. Season with salt and pepper.

    Add Veggies: In a mixing bowl, combine the diced onion, minced garlic, black beans, corn, enchilada sauce, diced tomatoes, cumin, chili powder, and smoked paprika. Mix well.

      Combine Ingredients: Pour the vegetable mixture over the chicken in the slow cooker. Add the chicken broth and stir gently to combine.

        Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

          Shred Chicken: Once cooked, remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Stir to combine.

            Finish with Cheese: Add the shredded cheese into the soup and stir until it's melted and well incorporated.

              Serve: Ladle the soup into bowls and top each serving with diced avocado and chopped cilantro. Serve with lime wedges on the side.

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

                  - Presentation Tips: Serve the soup in colorful bowls and garnish with additional cheese and a sprinkle of fresh cilantro for a vibrant look. Add tortilla chips on the side for crunch!