Go Back
- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, thoroughly rinsed and drained - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) rich red enchilada sauce - 1 can (14.5 oz) diced tomatoes with zesty green chilies - 1 medium onion, finely diced - 3 cloves fresh garlic, minced - 4 cups low-sodium chicken broth - 1 teaspoon ground chili powder - 1 teaspoon ground cumin - Salt and freshly cracked black pepper to taste - 1 cup shredded cheese (choose between cheddar or a Mexican cheese blend) - Sour cream and freshly chopped cilantro for garnish - For chicken, you can use ground chicken or turkey. - If you want a vegetarian option, swap chicken for beans or tofu. - Use dairy-free cheese or sour cream if you avoid dairy. I love using these ingredients to create a hearty and tasty soup. The chicken gives a good base, while the beans and corn add texture. The enchilada sauce and tomatoes bring a rich flavor. Don't be afraid to mix and match! Each choice can change the taste and make it your own. To start, you need to layer the chicken and beans in the slow cooker. Place 1 lb of boneless, skinless chicken breasts flat at the bottom. This forms the base of your soup. Next, add 1 can of rinsed black beans and 1 can of drained sweet corn over the chicken. Spread them out evenly to ensure every bite is tasty. Now, it’s time to add the sauces and aromatics. Carefully pour 1 can of enchilada sauce and 1 can of diced tomatoes with zesty green chilies into the slow cooker. Make sure the chicken and beans are covered. After that, add 1 diced medium onion and 3 minced garlic cloves. Finish by pouring in 4 cups of low-sodium chicken broth. Sprinkle in 1 teaspoon of ground chili powder and 1 teaspoon of ground cumin. Add salt and freshly cracked black pepper to taste. Use a spoon to mix everything gently. Now it’s time to set the slow cooker. You can choose between low and high settings. If you want a longer cook for deeper flavors, set it to low for 6-7 hours. If you are in a hurry, use the high setting for 3-4 hours. The key is to ensure the chicken is fully cooked and easy to shred. Keep an eye on the time. After the cooking period, check if the chicken is tender and ready to shred. Once your soup is done cooking, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the soup and stir it in well. Next, it’s time to incorporate the cheese. Add 1 cup of shredded cheese, either cheddar or a Mexican cheese blend. Stir until the cheese melts and blends into the soup. Taste the soup and adjust the seasoning with more salt or pepper if needed. When you serve the soup, ladle it into bowls. Top each bowl with a dollop of sour cream and a sprinkle of freshly chopped cilantro. This adds a nice burst of flavor and makes the dish look great. For the full recipe, check out the details provided earlier! To boost the taste of your slow cooker chicken enchilada soup, consider adding more spices. You can mix in a pinch of smoked paprika or cayenne pepper for a smoky kick. I often taste the soup halfway through cooking. This helps me see if I need to adjust the seasonings. Remember, flavors meld and grow richer as the soup cooks. To avoid overcooking or undercooking your soup, stick to the cooking times provided. If you're in a hurry, use the high setting for 3-4 hours. A slow cooker liner makes cleanup easy. Just lift it out and toss it away. This saves time and keeps your slow cooker clean. When serving the soup, I love pairing it with warm cornbread or crispy tortillas. These sides add nice texture and flavor. For garnishes, consider adding extra toppings like shredded cheese or diced avocado. Fresh herbs like cilantro or parsley bring freshness to your dish. Enjoy your meal! {{image_4}} You can change the beans or veggies in the soup. Try pinto beans or kidney beans instead of black beans. For veggies, add bell peppers, zucchini, or even spinach for a boost of nutrients. You can also change the spice levels. If you like it mild, use less chili powder. For a kick, add jalapeños or more chili powder. If you follow a keto diet, swap the corn for diced avocado. This keeps the creamy texture without the carbs. You can also use cauliflower rice for a hearty base. For gluten-free options, check the enchilada sauce. Most brands are gluten-free, but it’s smart to read the label. Mix in local spices or flavors to make this soup unique. For a Southwest twist, add cumin and smoked paprika. If you like a kick, toss in chipotle peppers for a smoky flavor. You can also get inspired by other cuisines. Try adding coconut milk and curry for a Thai twist. The possibilities are endless! To keep your soup fresh, place it in an airtight container. Make sure to cool it before sealing. Store it in the fridge. It stays good for up to three days. If you want to save it longer, consider freezing. To freeze, first let the soup cool completely. Pour it into freezer bags or containers. Leave some space at the top, as it will expand. When ready to eat, thaw it overnight in the fridge. You can also thaw it in the microwave on a low setting. For reheating, warm the soup on the stove over medium heat. Stir it often to avoid burning. You can also use a microwave; just heat in short bursts. You can turn leftover soup into a tasty casserole. Just mix it with pasta or rice, top with cheese, and bake. Another idea is to use it in sauces. Add it to enchiladas or tacos for extra flavor. You can even make a new soup by adding fresh veggies or beans. It takes about 15 minutes to prep the soup. After that, let it cook for 6-7 hours on low or 3-4 hours on high. So, in total, you can enjoy this dish in about 7 hours and 15 minutes. Yes, you can make this soup ahead of time. You can prepare it the night before and refrigerate it. Just keep it in a sealed container until you're ready to cook. This soup also stores well. You can keep leftovers in the fridge for up to four days. To enhance the taste of your soup, consider these ideas: - Add cumin or smoked paprika for a richer flavor. - Toss in some fresh lime juice for a bright note. - Include sliced jalapeños for a spicy kick. - Fresh herbs like cilantro can add a fresh finish. These small changes can elevate your dish and make it uniquely yours. For even more inspiration, check out the Full Recipe for more ideas! This blog post covered everything you need to make delicious slow cooker chicken enchilada soup. You learned about essential ingredients, easy cooking steps, and helpful tips. I shared ways to customize your dish with ingredient swaps, cooking tricks, and even storage tips. In my opinion, this soup is not just tasty; it’s also flexible. You can make it your own by trying different flavors or ingredients. Enjoy making this comforting dish, and don’t forget to share it with friends and family!

Slow Cooker Chicken Enchilada Soup

Warm up with this delicious slow cooker chicken enchilada soup that's packed with flavor! In just a few simple steps, you can create a hearty meal featuring tender chicken, black beans, sweet corn, and zesty enchilada sauce. Perfect for busy weeknights, this recipe is easy to customize and sure to please everyone at the table. Click through to explore this comforting recipe and make it your new favorite dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) rich red enchilada sauce

1 can (14.5 oz) diced tomatoes with zesty green chilies

1 medium onion, finely diced

3 cloves fresh garlic, minced

4 cups low-sodium chicken broth

1 teaspoon ground chili powder

1 teaspoon ground cumin

Salt and freshly cracked black pepper to taste

1 cup shredded cheese (choose between cheddar or a Mexican cheese blend)

Sour cream and freshly chopped cilantro for garnish

Instructions
 

Begin by placing the boneless chicken breasts flat at the bottom of your slow cooker, ensuring they’re spaced evenly.

    Next, layer the rinsed black beans and drained corn over the chicken, distributing them evenly for balanced flavor.

      Carefully pour the enchilada sauce and the diced tomatoes with their juices into the slow cooker, allowing them to envelop the chicken and beans.

        Add the finely diced onion, minced garlic, chicken broth, chili powder, cumin, along with salt and freshly cracked pepper. Use a spoon to gently stir everything together until well combined.

          Securely cover the slow cooker lid and set to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked and easily shreddable when finished.

            Once the cooking time is complete, safely remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and then return it to the soup, stirring to blend.

              Incorporate the shredded cheese into the soup, stirring until it melts completely and is evenly distributed. Taste and adjust the seasoning with more salt or pepper if needed.

                When ready to serve, ladle the soup into bowls and garnish with a generous dollop of sour cream and a sprinkle of freshly chopped cilantro for a burst of flavor.

                  - Prep Time: 15 minutes

                    - Total Time: 7 hours 15 minutes

                      - Servings: 6

                        Presentation Tips: Serve the soup in deep bowls, topped with extra cheese and garnished with lime wedges on the side for an added zing of freshness.