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- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) enchilada sauce (red or green) - 1 can (14.5 oz) diced tomatoes, with their juices preserved - 1 cup chicken broth (low-sodium recommended) - 1 medium onion, finely chopped - 2 cloves garlic, finely minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika for added depth of flavor - Salt and freshly cracked pepper, to taste - Fresh cilantro, finely chopped, for garnish - 1 ripe avocado, diced, for a creamy topping - Shredded cheese (cheddar or a Mexican blend), for an indulgent finish - Tortilla chips, for serving and added crunch This mix of ingredients creates a tasty and hearty soup. The chicken adds protein, while the beans and corn give it a nice texture. The spices, like cumin and chili powder, bring warmth and flavor. Each topping adds something special, making every bite a delight. Enjoy crafting this delicious dish! Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. This step is key. The chicken will soak up all the tasty flavors. Next, grab a large mixing bowl. In it, combine the black beans, sweet corn, enchilada sauce, and diced tomatoes with their juices. Add the chicken broth, chopped onion, and minced garlic. Don’t forget the spices: ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Mix everything well until it looks nice and blended. Now, carefully pour the flavorful mixture right over the chicken in the slow cooker. Make sure the chicken is fully covered. This helps it cook evenly and soak up all the good flavors. Put the lid on the slow cooker. Set it to cook on low for 6-8 hours or on high for 4-5 hours. When the time is up, the chicken should be tender and fully cooked. Once the soup is done, take out the chicken using tongs. Shred it using two forks until it’s fluffy. Return the shredded chicken back into the slow cooker, mixing it into the soup. Lastly, taste the soup. Adjust the seasoning if needed with more salt and pepper. Let it sit on warm for 10-15 minutes. This helps all the flavors blend even better. To cook your soup just right, I suggest these times: - Low setting: 6-8 hours - High setting: 4-5 hours For the best flavor, use fresh garlic and onion. They add a nice touch. Don't forget to taste your soup before serving. Adjust salt and pepper as needed. This step helps you get a balanced flavor. You can switch ingredients if needed. Here are some ideas: - Alternative proteins: Use shredded beef or beans for a vegetarian twist. - Low-sodium options: Choose low-sodium chicken broth and enchilada sauce to keep it lighter. These swaps can help if you're watching your salt intake or want to try something new. Serving your soup well makes a big difference. Here are some fun ideas: - Creative garnishing: Add fresh cilantro, diced avocado, and a sprinkle of shredded cheese on top. - Best accompaniments: Serve with crispy tortilla chips on the side. They add a great crunch. Hot bowls of soup look and taste amazing. Enjoy each bite! {{image_4}} You can change the flavor of your soup easily. One way is by switching up the enchilada sauce. You might prefer red sauce for a rich taste or green sauce for a fresh kick. Each sauce brings its own zest to the dish. Another great option is to add jalapeños. They bring heat and a nice crunch. You can slice them and toss them in the slow cooker. Adjust the amount based on your spice level. Want to make it vegetarian or vegan? You can use vegetable broth instead of chicken broth. Replace the chicken with hearty veggies like zucchini or mushrooms. Beans and corn will keep it filling and tasty. If you need a gluten-free option, check the enchilada sauce. Some brands add gluten. Use gluten-free tortillas or chips for serving. You’ll still enjoy all the flavors without worry. You can enjoy this dish as a soup or a stew. If you want a thicker soup, use less broth. You can also add more beans or corn. This will give you a heartier meal. For a twist, make a casserole version. Layer the soup in a baking dish and top with cheese. Bake it until the cheese is bubbly and golden. It’s a fun way to serve this classic dish. You can keep your slow cooker chicken enchilada soup in the fridge for up to five days. Make sure to store it in an airtight container. This helps keep it fresh and tasty. When you want to eat it again, just heat it on the stove or in the microwave. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can store it for up to three months. When you're ready to eat, take the soup out of the freezer. Thaw it overnight in the fridge or use the microwave. Reheat the soup on the stove until it's hot. Stir well to mix everything back together. You can get creative with leftover soup! Here are some ideas: - Taco Filling: Use the soup as a filling for tacos. Just add your favorite toppings. - Casserole: Mix the soup with cooked rice, top with cheese, and bake for a cozy casserole. - Dip: Blend some soup with cream cheese for a tasty dip with tortilla chips. Enjoy your leftovers in fresh and fun ways! How long does it take to cook? Cooking this soup takes about 6 to 8 hours on low heat. If you are short on time, you can cook it on high for 4 to 5 hours. The chicken will be tender and the flavors will meld nicely during this time. I always check to ensure the chicken is cooked through before I shred it. Can I freeze chicken enchilada soup? Yes, you can freeze this soup! Let it cool completely before placing it in an airtight container. It will keep well in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. Reheat it on the stove or in the microwave until hot. Add a splash of broth if it seems thick. What can I use instead of chicken? If you want a different protein, try using shredded beef or pork. You can also use beans for a vegetarian option. Lentils work great too! Just adjust the cooking time. If using beans, add them in the last hour of cooking to keep them intact. This way, you can enjoy a tasty meal with different flavors. This blog post covered every key detail for making delicious slow cooker chicken enchilada soup. We looked at main ingredients, flavor enhancers, and how to serve it well. I shared tips for perfecting the recipe and making fun variations, so you can impress your family and friends. Enjoy exploring these ideas for your next meal. You'll create a dish that everyone loves!

Slow Cooker Chicken Enchilada Soup

Warm up with this delicious Zesty Slow Cooker Chicken Enchilada Soup that's bursting with flavor! With tender chicken, black beans, corn, and a splash of enchilada sauce, this easy recipe is perfect for busy days. Prepare it in just 15 minutes and let the slow cooker do the rest! Ready in 6-8 hours, it's a comforting meal you'll love. Click through now to explore the full recipe and make this hearty soup a staple in your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

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

1 can (14.5 oz) diced tomatoes, with their juices preserved

1 cup chicken broth (low-sodium recommended)

1 medium onion, finely chopped

2 cloves garlic, finely minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika for an added depth of flavor

Salt and freshly cracked pepper, to taste

Fresh cilantro, finely chopped, for garnish

1 ripe avocado, diced, for a creamy topping

Shredded cheese (cheddar or a Mexican blend), for an indulgent finish

Tortilla chips, for serving and added crunch

Instructions
 

Begin by placing the boneless chicken breasts at the bottom of your slow cooker, creating a foundation for your soup.

    In a spacious mixing bowl, combine the black beans, sweet corn, enchilada sauce, diced tomatoes (with their juices), chicken broth, chopped onion, minced garlic, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Stir well until all ingredients are evenly blended.

      Carefully pour this flavorful mixture over the chicken breasts in the slow cooker, ensuring that the chicken is completely submerged in the aromatic concoction.

        Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 4-5 hours. The chicken should be tender and fully cooked by the end of the cooking time.

          Once the cooking period is complete, remove the chicken breasts using tongs and shred them using two forks until they reach a fluffy consistency. Return the shredded chicken back into the slow cooker, stirring it into the soup until it’s well incorporated.

            Taste the soup and adjust the seasoning with additional salt and pepper if desired. Allow the soup to sit on the warm setting for an additional 10-15 minutes to let the flavors meld together beautifully.

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

                - Presentation Tips: Serve the soup piping hot in generously sized bowls. Garnish each serving with a handful of fresh cilantro, diced avocado, and a generous sprinkle of shredded cheese. Accompany the bowls with a few crispy tortilla chips on the side for an irresistibly delightful crunch! Enjoy!