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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste I love using boneless, skinless chicken breasts for this soup. They cook up tender and juicy. The black beans and corn add great texture and flavor. Enchilada sauce gives it a nice kick, while diced tomatoes with green chilies add extra zest. Chicken broth brings it all together with warmth. Onions and garlic create a fragrant base that makes your kitchen smell divine. The spices—cumin, chili powder, and smoked paprika—add depth to every spoonful. - 1 cup shredded cheese (cheddar or Mexican blend) - 1 avocado, diced (for garnish) - Fresh cilantro, chopped (for garnish) - Sour cream (for serving) - Optional tortilla strips I always finish my soup with toppings. Shredded cheese melts beautifully on top. Avocado adds creaminess and freshness. Cilantro gives a bright pop of flavor. A dollop of sour cream makes it rich and smooth. If you want crunch, add tortilla strips. They make each bite exciting! 1. Prepare chicken and vegetables: Start with one pound of boneless, skinless chicken breasts. Place them at the bottom of your slow cooker. Next, dice one medium onion and mince two cloves of garlic. Spread the onion and garlic over the chicken. 2. Combine ingredients in the slow cooker: Now, add the following ingredients: - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) red enchilada sauce - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups chicken broth Season the mix with one teaspoon each of cumin, chili powder, and smoked paprika. Don’t forget to add salt and pepper to taste. Stir gently to combine everything. Ensure that the chicken is covered with the broth. 1. Cooking times for low and high settings: Cover the slow cooker. If you set it on low, cook for 6-7 hours. For high, cook for 3-4 hours. The chicken should be cooked through and tender. 2. Shredding chicken and adding cheese: After cooking, take two forks and shred the chicken right in the soup. Stir it back into the mix. If you want, add one cup of shredded cheese, like cheddar or a Mexican blend. Stir until the cheese melts. 1. How to ladle and present soup: Use a ladle to serve the soup into bowls. Top each bowl with diced avocado, fresh cilantro, and a dollop of sour cream for a nice touch. 2. Ideal side dishes and accompaniments: You might want to serve this soup with tortilla strips for some crunch. It pairs well with a simple salad or cornbread for a complete meal. To keep your chicken moist, place it at the bottom of the slow cooker. This allows the juices from the soup to flow over the chicken as it cooks. For the best results, cook on low for 6-7 hours. If you are short on time, the high setting works in 3-4 hours. Always check that the chicken is cooked through before shredding. You can boost the flavor by adding extra spices. Try some cayenne pepper or paprika for extra heat. Vegetables like bell peppers or corn add depth and texture. Adjust the spice level to suit your taste. If you want it milder, reduce the chili powder or skip the green chilies. For this recipe, a 6-quart slow cooker is ideal. It fits all the ingredients and allows for even cooking. A good pair of kitchen tongs makes shredding the chicken easier. A ladle is perfect for serving, and a large spoon helps mix the soup well. {{image_2}} Making it gluten-free To make this soup gluten-free, choose a gluten-free enchilada sauce. Most brands offer this option. You can also check the labels of your spices, like chili powder, to ensure they are gluten-free. Vegetarian alternatives For a vegetarian twist, swap the chicken for diced tofu or more beans. You can use extra black beans or add pinto beans. This keeps the protein high while making the soup meat-free. Southwest-style additions To amp up the flavor, consider adding cornmeal or diced green peppers. Chopped jalapeños can add heat if you like a spicy kick. Another great option is adding a splash of lime juice for brightness. Different cheese or bean options You can switch up the cheese for Monterey Jack or Pepper Jack. For beans, try kidney beans or chickpeas for a different taste. Each choice alters the flavor profile, giving you a new experience. Unique garnish ideas Garnish your soup with crushed tortilla chips or lime wedges. You can sprinkle some pickled onions for tang and crunch. Fresh diced tomatoes or radishes add color and freshness too. Serving as a dip or appetizer This soup can also work as a dip! Just serve it with tortilla chips or pita bread. It makes a fun appetizer for parties or game nights, bringing everyone together. To store leftovers properly, let the soup cool down first. Place it in an airtight container. This will keep the soup fresh. I recommend using glass or BPA-free plastic containers. They help prevent spills and keep flavors intact. For longer shelf-life, you can freeze the soup. Use freezer-safe containers or freezer bags. Make sure to leave some space for expansion. To thaw, move the soup to the fridge overnight. Reheat it on the stove or in the microwave until hot. Stir well before serving. For best practices with leftovers, consume them within three to four days. This keeps the soup tasting great. Look for signs of spoilage, like off smells or mold. If you see any, it's best to toss it. Enjoy your delicious slow cooker chicken enchilada soup while it's fresh! Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just add about an hour to the cooking time. This will help ensure that the chicken cooks all the way through. How do I adjust cooking time for more servings? To make more servings, you don't need to change the cooking time. Just increase the amount of chicken and other ingredients. The slow cooker will still work well. What can I substitute for black beans? If you don’t have black beans, you can use pinto beans or kidney beans. Both options will still give you great flavor and texture. Alternatives for chicken broth? You can use vegetable broth or even water if you have no broth. This will still add moisture, but may lose some flavor. Is this recipe healthy or low-calorie? This recipe is quite healthy. It has lean protein from chicken and fiber from beans. The soup is low in calories if you control the cheese and sour cream. Nutritional breakdown and serving suggestions Each serving has protein, fiber, and good fats. Pair it with a side salad for more veggies. You can also add whole-grain tortilla chips for crunch. This blog post explored a tasty slow cooker chicken soup. We discussed key ingredients, like chicken, beans, and spices. I shared simple steps for preparation and cooking, plus tips for the best flavor. You learned about variations for dietary needs and how to properly store leftovers. With these insights, you can enjoy a warm, satisfying meal. Remember, you can always customize this soup to fit your taste. Use this recipe as a base and let your creativity shine in the kitchen!

Slow Cooker Chicken Enchilada Soup

Warm up with a bowl of Spicy Slow Cooker Chicken Enchilada Soup that’s packed with flavor and easy to make! With tender chicken, black beans, corn, and a kick from enchilada sauce, this comforting dish is perfect for busy days. Just toss in your ingredients, let the slow cooker do the work, and enjoy a delicious meal in hours. Click through to explore this simple recipe and bring some spice to your dinner table!
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

2 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

1 avocado, diced (for garnish)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

In the slow cooker, place the chicken breasts at the bottom.

    Add the diced onion and minced garlic on top of the chicken.

      Pour in the black beans, corn, enchilada sauce, diced tomatoes, and chicken broth.

        Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper.

          Stir gently to combine all the ingredients, ensuring the chicken is covered with the broth mixture.

            Cover the slow cooker with a lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.

              Once cooked, shred the chicken with two forks and stir it back into the soup.

                If desired, stir in the shredded cheese until melted and well combined.

                  Serve hot, garnished with diced avocado, fresh cilantro, and a dollop of sour cream.

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

                      - Presentation Tips: Ladle the soup into bowls, and top with a sprinkle of extra cheese and cilantro for a vibrant finish. Add tortilla strips for crunch if desired.