Go Back
- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) enchilada sauce (red or green) - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup chicken broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado, diced, for topping - Shredded cheese, for topping (cheddar or Mexican blend) - Tortilla chips, for serving This soup starts with chicken. I like to use boneless, skinless chicken breasts. They cook well in the slow cooker and shred easily. Next, I add black beans and corn. They give the soup a nice texture and flavor. For the sauce, I choose enchilada sauce. You can pick red or green based on your taste. I also add diced tomatoes with their juices. They add moisture and a fresh taste. Chicken broth helps bring all the flavors together. Aromatics are key. I use chopped onion and minced garlic. They add a rich base to the soup. Cumin and chili powder give it warmth. Smoked paprika adds a touch of smokiness. Don't forget salt and pepper to taste. Finally, toppings make a big difference. Fresh cilantro brightens the soup. Diced avocado adds creaminess. Shredded cheese gives a rich finish. I love to serve it with crunchy tortilla chips. Each bite is a burst of flavor! To start, place your boneless, skinless chicken breasts at the bottom of your slow cooker. This gives them a nice base to cook in. Next, cover the chicken with all the tasty ingredients. In a large bowl, combine the black beans, corn, enchilada sauce, and diced tomatoes with their juices. Add the chicken broth, chopped onion, and minced garlic. Toss in the cumin, chili powder, smoked paprika, salt, and pepper. Stir everything together well. Once mixed, pour this flavorful blend over the chicken in the slow cooker. Make sure the chicken is fully covered. This helps the chicken soak up all those amazing flavors. Now it’s time for the slow cooker magic. Cook on low for 6-8 hours or high for 4-5 hours. The chicken should be cooked through and tender when done. After cooking, remove the chicken breasts with tongs. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir it all together. If you want, taste the soup and adjust the seasoning as needed. Let it sit for another 10-15 minutes on warm. This helps the flavors meld together. Enjoy your cooking! To get the best flavor from your slow cooker chicken enchilada soup, pay attention to seasoning. Start with the basic salt and pepper. After cooking, taste the soup. You may want to add more salt, cumin, or chili powder. Each ingredient brings its own taste, so feel free to adjust. Letting the soup sit for a while helps the flavors combine. After cooking, let the soup sit for 10-15 minutes before serving. This allows the spices to blend nicely. Your soup will taste richer and more delicious. Garnishes can make your soup even better. Fresh cilantro adds a nice touch. Diced avocado gives creaminess. A sprinkle of shredded cheese adds flavor and richness. You can use cheddar or a Mexican blend for variety. Tortilla chips are perfect for serving. They add a nice crunch and contrast to the soup. For a full meal, pair the soup with a light salad. A side of rice can also complement the flavors well. {{image_2}} You can change the proteins in this soup. Instead of chicken, try shredded beef or turkey. You can also use cubed tofu for a different taste. Each choice brings a unique flavor. Adding extra veggies can boost nutrition and taste. Consider bell peppers, zucchini, or spinach. Just chop them and toss them in the slow cooker with the other ingredients. To make this soup gluten-free, use gluten-free enchilada sauce and check your broth. Most canned ingredients are safe, but always read labels. If you prefer a vegetarian or vegan option, leave out the chicken. Use vegetable broth and extra beans or lentils for protein. Add more veggies to make it hearty. This way, you still enjoy a rich, filling soup without meat. To keep your Slow Cooker Chicken Enchilada Soup fresh, store it properly. After you enjoy your meal, let the soup cool to room temperature. Once cooled, transfer it to an airtight container. This helps keep the soup tasty. - Refrigerating: Place the container in the fridge. Your soup will stay fresh for 3 to 4 days. Make sure to label the container with the date you made it. - Freezing: If you want to save your soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Remove as much air as you can before sealing. Your soup will last up to 3 months in the freezer. When you're ready to enjoy your soup again, you need to reheat it right. This ensures it tastes just as good as the first time. - Best methods: The microwave works well for quick reheating. Place the soup in a microwave-safe bowl and heat it in 1-minute intervals, stirring in between. You can also use a pot on the stove. Heat it over medium heat until it's hot, stirring often. - Maintaining flavor and texture: To keep your soup's flavor and texture, add a splash of chicken broth or water if it seems thick. Stir well and let it heat through. Don't forget to taste and adjust the seasoning if needed! It takes about 6-8 hours on low heat or 4-5 hours on high heat. The chicken needs this time to cook fully and become tender. I recommend using the low setting for the best flavors. Yes, you can use frozen chicken. Just add an extra hour to the cooking time. This way, the chicken will still become tender and tasty. You can serve this soup with: - Tortilla chips - Diced avocado - Fresh cilantro - Shredded cheese These toppings add flavor and texture. They make the meal more fun! To spice it up, add more chili powder or jalapeños. You can also use spicy enchilada sauce. Taste the soup as you go. Adjust to fit your heat level. Yes, you can prep the ingredients a day ahead. Just store them in the fridge. When you're ready, put them in the slow cooker and start cooking. This makes it easier on busy days! You now know how to make a tasty Slow Cooker Chicken Enchilada Soup. With chicken, beans, and spices, it’s simple. Mix the ingredients, cook, and serve with your favorite toppings. Don’t forget the tips for flavor and variations to suit your taste. Whether you want leftovers or need a quick meal, this soup fits the bill. Enjoy your cooking, and make it your own. You’ll love how easy and delicious this recipe is!

Slow Cooker Chicken Enchilada Soup

Warm up with this mouthwatering Slow Cooker Chicken Enchilada Soup that's easy to prepare and incredibly flavorful! Packed with tender chicken, black beans, corn, and spices, this hearty recipe will quickly become a family favorite. Perfect for busy days, simply toss the ingredients in your slow cooker and let it do the work. Ready to dive into deliciousness? Click through to explore the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green)

1 can (14.5 oz) diced tomatoes, with juices

1 cup chicken broth

1 medium onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado, diced, for topping

Shredded cheese, for topping (cheddar or Mexican blend)

Tortilla chips, for serving

Instructions
 

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

    In a large bowl, combine the black beans, corn, enchilada sauce, diced tomatoes (with juices), chicken broth, chopped onion, minced garlic, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.

      Pour the mixture over the chicken breasts in the slow cooker, ensuring the chicken is well covered by the ingredients.

        Cover and cook on low for 6-8 hours or high for 4-5 hours, until the chicken is cooked through and tender.

          After the cooking time, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine with the soup.

            Taste and adjust seasoning if needed. Let it sit for another 10-15 minutes on the warm setting to allow the flavors to meld.

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

                - Presentation Tips: Serve the soup hot in bowls, garnished with fresh cilantro, diced avocado, and a generous sprinkle of shredded cheese. Add a few tortilla chips on the side for a delightful crunch!