Slow Cooker Chicken Enchilada Soup

$- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 2 cups chicken broth In this soup, chicken is the star. I use boneless, skinless chicken breasts. They cook well and shred easily. The black beans and corn add texture and sweetness. The red enchilada sauce gives the soup a rich flavor. The diced tomatoes with green chilies add a little heat. Onions and garlic bring depth to the soup. I like using a small onion, diced finely, so it blends in well. Cumin and chili powder add warm spice notes. Don't forget salt and pepper to taste. Finally, chicken broth forms the base of this comforting soup. - 1 cup shredded cheddar cheese (for topping) - Fresh cilantro, chopped (for garnish) - Avocado slices (for serving) Toppings take this soup to the next level. I love adding shredded cheddar cheese on top for creaminess. Fresh cilantro adds a pop of color and freshness. Sliced avocado provides a rich texture and balances the spices well. Each bite becomes a little more special with these garnishes. First, take 1 pound of boneless, skinless chicken breasts. Place them at the bottom of the slow cooker. This helps the chicken cook evenly. You want it tender and juicy when done. Next, grab a mixing bowl. Combine the following ingredients: - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste Mix them well until everything is combined. This mixture adds great flavor to the soup. Pour your mixed ingredients over the chicken in the slow cooker. Then, add 2 cups of chicken broth on top. Make sure everything is covered with the broth. This keeps the soup moist and rich. Cover the slow cooker. Set it to cook on low for 6-8 hours or high for 4 hours. Check the chicken for doneness. It should be fully cooked and easy to shred. Once the chicken is cooked, remove it from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Stir everything together well. Now, taste the soup. Adjust the seasoning if needed. You can add more salt, pepper, or spices to your liking. This is your chance to make it perfect! How to Achieve Perfectly Shredded Chicken To get great shredded chicken, cook it until it’s tender. After cooking, take the chicken out of the slow cooker. Use two forks to pull the chicken apart. It should fall apart easily. If it doesn’t, cook it a bit longer. Then, return the shredded chicken to the soup and mix it well. Best Practices for Slow Cooking Always layer your ingredients right. Place the chicken at the bottom. Add the beans, corn, and sauce on top. This helps the chicken cook evenly. Make sure to cover the slow cooker. This keeps the heat in and helps the soup blend flavors. Also, set the timer. Cooking on low for 6-8 hours gives the best texture and taste. Optional Add-Ins for Extra Flavor You can add extras to boost the flavor. Try adding diced bell peppers for crunch. You can also toss in some sliced jalapeños for heat. If you love cheese, mix in some cream cheese for a creamy texture. Fresh lime juice can brighten up the flavors too. Spice Level Adjustments To change the spice level, add more chili powder for heat. If you want a milder soup, use less chili powder. You can also use mild enchilada sauce. For those who like more heat, try adding hot sauce or crushed red pepper. Always taste as you go to find your perfect balance. {{image_2}} Alternative Proteins If you want to switch things up, try using turkey or pork. Both work great in this soup. You can also use shredded rotisserie chicken for a quick meal. Just add it in the last hour of cooking. Vegetarian Option For a meatless version, replace the chicken with more beans or lentils. You can use chickpeas or black beans for protein. This keeps the soup hearty and filling without meat. Different Sauces and Spices Want more kick? Try using green enchilada sauce or salsa verde. These add a bright flavor. You can also mix in hot sauce or cayenne pepper for extra heat. Experiment with different spices like smoked paprika or oregano for depth. Adding Vegetables Feel free to toss in more veggies. Bell peppers, zucchini, or spinach blend well in this soup. Just chop them small and add them in with the other ingredients. This way, you get more nutrients and color in your bowl. How long does the soup last in the fridge? Slow cooker chicken enchilada soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always let the soup cool before you put it in the fridge. What are the best practices for storing soup? To store soup well, use glass or plastic containers with tight lids. Label the container with the date to track freshness. When reheating, make sure the soup is hot all the way through. How do I freeze and reheat safely? To freeze the soup, let it cool first. Pour it into freezer bags or containers, leaving space for expansion. Seal tightly and label with the date. You can freeze it for up to 3 months. What are some thawing tips? To thaw the soup, move it to the fridge a day before you want to eat it. For quick thawing, place the sealed bag in cold water. Once thawed, reheat the soup on the stove or in the microwave until hot. Can I use frozen chicken? Yes, you can use frozen chicken. Just put it in the slow cooker without thawing. Cook for 8-10 hours on low or 6 hours on high. This will keep it safe and juicy. How can I make this recipe gluten-free? To make gluten-free enchilada soup, choose gluten-free enchilada sauce. Check the labels on beans and broth too. Most canned items are gluten-free, but it’s best to verify. What to serve with Chicken Enchilada Soup? Serve with tortilla chips for crunch. You can also add a side salad or cornbread. A dollop of sour cream or yogurt adds creaminess too. Can leftovers be reheated? Yes, leftovers can be reheated easily. Just warm them on the stove or in the microwave. Add a splash of broth if it gets too thick. Enjoy it warm for another cozy meal! This blog post covers making Chicken Enchilada Soup. We discussed the key ingredients, from chicken to tasty sauces. You learned step-by-step instructions for prep, cooking, and adding final touches. I shared tips for perfect shredding and flavor enhancements. We explored delicious variations and important storage info. For a satisfying meal, always experiment with flavors and textures. Enjoy your cooking journey and savor each bite!$

Slow Cooker Chicken Enchilada Soup

Warm up with this delicious Slow Cooker Chicken Enchilada Soup that's perfect for any day! With tender chicken, black beans, and rich enchilada sauce, this easy recipe is a flavorful delight. Just toss the ingredients into your slow cooker and let it do the work for you. Ready in 6-8 hours, it’s the ultimate comfort food! Click through for full instructions and enjoy a tasty meal today! #SlowCookerRecipes #ChickenEnchiladas #ComfortFood #EasyRecipes

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Ingredients

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn kernels, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

2 cups chicken broth

1 cup shredded cheddar cheese (for topping)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Instructions

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

In a mixing bowl, combine the black beans, corn, enchilada sauce, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Stir well to mix.

Pour the mixture over the chicken in the slow cooker.

Add the chicken broth on top of the ingredients, ensuring everything is submerged.

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

Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir until evenly mixed.

Taste and adjust seasoning if necessary.

Serve hot, topped with shredded cheddar cheese, fresh cilantro, and avocado slices.

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

- Presentation Tips: Serve the soup in individual bowls with a sprinkle of cheese on top, a side of tortilla chips, and a wedge of lime for extra freshness.