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To make Slow Cooker Chicken Enchilada Soup, you need a few key items: - 2 chicken breasts (boneless, skinless) - 1 can (14 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 4 cups chicken broth - 1 small onion, diced - 2 cloves garlic, minced These main ingredients form the heart of your soup. The chicken adds protein and richness. The diced tomatoes with green chilies provide a kick of flavor. Black beans and corn add texture and nutrients. Next, we have the seasonings and toppings: - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup shredded cheddar cheese (plus more for serving) - 1/2 cup sour cream (for serving) - Tortilla chips (for topping) - Fresh cilantro, chopped (for garnish) The spices give the soup a warm, inviting taste. Chili powder and cumin bring depth. Smoked paprika adds a nice smokiness. For serving, cheese and sour cream make it creamy. Tortilla chips add crunch, while cilantro gives freshness. Each bite is a burst of flavor that warms your soul. To start, I dice one small onion into tiny pieces. I also mince two cloves of garlic. This gives our soup a nice flavor. Next, I rinse and drain one can of black beans and one can of corn. This step is key. It removes extra salt and keeps the soup from being too watery. I place the chicken breasts at the bottom of the slow cooker. Then, I layer the diced tomatoes with their juice on top. Next, I sprinkle in the black beans and corn. After that, I add the diced onion and minced garlic. I pour in four cups of chicken broth. To spice things up, I add one tablespoon of chili powder, one teaspoon of cumin, one teaspoon of smoked paprika, half a teaspoon of salt, and a quarter teaspoon of black pepper. Finally, I stir gently to combine everything while keeping the chicken at the bottom. Now it’s time to cook! I cover the slow cooker and set it on low for six to eight hours, or high for three to four hours. If I choose high, after two hours, I shred the chicken using two forks. This step makes the chicken tender and mixes it well into the soup. About 15 minutes before serving, I stir in one cup of shredded cheddar cheese. I let it melt into the soup for extra creaminess. When I serve the soup, I ladle it into bowls. I top each bowl with a dollop of sour cream, some extra cheese, crushed tortilla chips, and fresh cilantro for that final touch. Choosing the right chicken I love using boneless, skinless chicken breasts for this soup. They cook evenly and shred easily. You can also use chicken thighs for a richer flavor. Just make sure they are skinless to keep it healthy. Seasoning adjustments for preference Taste your soup before serving. You might like it spicier. Feel free to add more chili powder or some diced jalapeños. If you prefer a milder flavor, cut back on the spices. You can always adjust to fit your taste. Tips for even cooking To ensure even cooking, cut the chicken into smaller pieces. This helps it cook faster. Arrange the ingredients in layers, with chicken at the bottom. This keeps the chicken moist and flavorful. How to avoid overcooking Keep an eye on the cooking time. On low, 6-8 hours works best. On high, aim for 3-4 hours. If you notice the chicken starts to dry out, shred it sooner. This way, it blends into the soup and stays juicy. {{image_2}} You can switch up the proteins in this soup. Try turkey, beef, or even tofu. Each option brings a unique taste. For beans, use kidney beans or pinto beans. You can also add veggies like bell peppers or zucchini. This keeps the soup fresh and exciting. Want to add heat? Toss in jalapeños or a splash of hot sauce. These heat sources bring a nice kick. You can also mix in spices like oregano, cayenne, or coriander. Each spice adds a new layer of flavor. Experiment to find your favorite combination! Store any leftover soup in an airtight container. This keeps it fresh and tasty. You can place it in the fridge for up to four days. Make sure to cool it down to room temperature before sealing the container. This helps avoid extra moisture buildup. To freeze the soup, use freezer-safe bags or containers. Divide the soup into portions for easy thawing later. Make sure to leave some space in the container for expansion. You can freeze it for up to three months. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over medium heat. Stir it well to ensure even warming. You can also use the microwave in short bursts, stirring in between. Enjoy your delicious soup even after storing! Yes, you can make this soup in advance. It tastes even better after the flavors meld together. Store the soup in the fridge for up to three days. Just reheat it on the stove or in the microwave. You can serve it with several tasty sides. Here are a few ideas: - Warm tortillas or tortilla chips - A simple green salad - Guacamole or avocado slices - Mexican rice or quinoa These options can add more flavor and texture to your meal. To add heat, try these tips: - Use diced jalapeños in the soup. - Add a splash of hot sauce. - Increase the chili powder amount. - Serve with spicy salsa on top. These changes can help make your soup as spicy as you like! Yes, you can use frozen chicken. Just add the frozen chicken breasts to the slow cooker. Increase the cooking time to about 8-10 hours on low. This ensures the chicken cooks all the way through. Shredding the chicken will still work, so don’t worry! This blog post covered how to make a delicious Slow Cooker Chicken Enchilada Soup. We explored main ingredients, seasonings, and how to layer them in the slow cooker. I shared tips for perfecting the soup and variations you can try. Remember, cooking should be fun and flavorful. Don't hesitate to make this recipe your own. Enjoy your soup with toppings that you love. I hope you find joy in every bowl you serve!

Slow Cooker Chicken Enchilada Soup

Warm up your dinner with this delicious slow cooker chicken enchilada soup! Packed with tender chicken, black beans, corn, and zesty spices, this soup is a hearty meal perfect for any occasion. Simply toss the ingredients in your slow cooker and let it do the work! Elevate your serving with melted cheese, sour cream, and crispy tortilla chips. Click through for the full recipe and enjoy a comforting bowl tonight!
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Ingredients
  

2 chicken breasts (boneless, skinless)

1 can (14 oz) diced tomatoes with green chilies

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

1 can (15 oz) corn, drained

4 cups chicken broth

1 small onion, diced

2 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese (plus more for serving)

1/2 cup sour cream (for serving)

Tortilla chips (for topping)

Fresh cilantro, chopped (for garnish)

Instructions
 

Prepare Ingredients: Start by dicing the onion and mincing the garlic. Rinse and drain the black beans and corn.

    Layer in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add the diced tomatoes (with juice), black beans, corn, diced onion, minced garlic, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir gently to combine all ingredients while keeping the chicken at the bottom.

      Cook: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours. If you are using the high setting, after 2 hours, shred the chicken using two forks, and return it to the soup.

        Melt Cheese: About 15 minutes before serving, stir in the shredded cheddar cheese and let it melt into the soup.

          Serve: Ladle the soup into bowls and top each with a dollop of sour cream, extra cheese, crushed tortilla chips, and fresh cilantro as desired.

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