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- 2 boneless skinless chicken breasts - 1 can (15 oz) enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 small onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - Shredded cheese - Sour cream - Avocado - Cilantro - Tortilla chips You need some key items for this soup. Start with boneless chicken breasts. They add protein and texture. Next, grab a can of enchilada sauce. This gives the soup its rich flavor. Black beans and corn bring fiber and sweetness. Diced tomatoes with green chilies add a nice kick. For added depth, you’ll want onion and garlic. They make the base of the soup so flavorful. Chicken broth adds richness and liquid. Chili powder and cumin spice things up. Don't forget salt and pepper to season it just right. Finally, think about toppings. Shredded cheese melts beautifully on hot soup. Sour cream adds creaminess. Fresh avocado gives a nice texture. Cilantro adds freshness, while tortilla chips offer a fun crunch. Enjoy mixing and matching these ingredients for a perfect bowl of comfort. Place the boneless chicken breasts at the bottom of the slow cooker. Make sure they lie flat. This helps the chicken cook evenly. Layering is key for great flavor and texture. In a medium bowl, mix the enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, and a pinch of salt and pepper. Stir well to combine all ingredients. Pour this mixture over the chicken in the slow cooker. Make sure the chicken is well covered by the sauce and veggies. Cover the slow cooker and set it to cook on low for 6-8 hours. If you’re short on time, you can set it to high for 3-4 hours. To check for doneness, ensure the chicken reaches an internal temperature of 165°F. A simple meat thermometer works best for this. Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Stir the shredded chicken back into the soup. Taste and adjust the seasoning with more salt, pepper, or spices as you like. For serving, consider garnishing with toppings. Shredded cheese, a dollop of sour cream, diced avocado, fresh cilantro, and crushed tortilla chips all make great choices. Enjoy your warm bowl of comfort! To make this soup taste amazing, adjust the spices and seasonings. Start with chili powder and cumin. If you like it spicy, add more chili powder. You can also mix in some cayenne pepper. Fresh lime juice adds a nice zing too. Taste the soup before serving. If it needs more flavor, sprinkle in some salt or pepper. You want it to shine! For the best results, follow these tips. First, always layer the chicken at the bottom. This ensures it cooks evenly. Avoid lifting the lid while cooking. Every time you do, heat escapes. Cooking on low for 6-8 hours gives the best flavor. If you’re short on time, cooking on high for 3-4 hours works too. Just check the chicken for tenderness. When it’s time to serve, think about sides and drinks. This soup pairs well with warm tortilla chips. They add great crunch! A fresh salad or cornbread also complements the meal. For drinks, try serving it with iced tea or a light beer. Both refresh your palate and enhance the soup's taste. Don’t forget those tasty toppings! {{image_2}} For those who need gluten-free and dairy-free options, this soup is easy to adapt. The enchilada sauce can be gluten-free. Just check the label before you buy. For dairy-free, skip the cheese and sour cream on top. You can use avocado or fresh herbs for that creamy touch instead. If you want to switch up the protein, you can use turkey or tofu. Both work well in this soup. For beans, feel free to try pinto or kidney beans. They add a different flavor and texture. You can also use quinoa if you want a grain in your soup. To make your soup even tastier, consider adding spices like smoked paprika or cayenne pepper. These spices add depth and heat. You can also throw in extra veggies like bell peppers or zucchini. These add color and nutrition, making the soup even better. To store leftover soup, let it cool first. Pour the soup in an airtight container. Make sure the lid is on tight. Place it in the fridge. This soup can stay fresh for about 3 to 4 days. If you want to keep it longer, freezing is a great option. For freezing, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Squeeze out the air before sealing. When you want to eat it, thaw it overnight in the fridge. Reheat it in a pot on the stove or in the microwave. Stir well to warm it through. If it seems thick, add a bit of broth or water. In the fridge, this soup lasts about 3 to 4 days. In the freezer, it can last for up to 3 months. After that, the taste may change. Always check for any off smells or changes in color before eating. This ensures you enjoy the best flavors from your slow cooker chicken enchilada soup. Yes, you can use frozen chicken in this soup. Just place the frozen chicken breasts at the bottom of the slow cooker. The cooking time will be longer. Set your slow cooker to high for about 4-5 hours. The chicken will thaw and cook through, making it tender and juicy. To add heat to your soup, consider these options: - Fresh jalapeños: Add sliced or diced jalapeños for a kick. - Hot sauce: A few dashes of your favorite hot sauce will spice things up. - Red pepper flakes: Sprinkle some in while cooking for a slow burn. - Spicy enchilada sauce: Choose a hotter version of enchilada sauce. Yes, you can make this soup ahead of time. Prepare it the day before and store it in the fridge. Just reheat it on the stove or in the slow cooker. If you want to freeze it, let it cool before placing it in a freezer-safe container. It will stay fresh for about three months. Just thaw overnight in the fridge before reheating. This blog post shared a tasty slow cooker chicken soup recipe. You learned about key ingredients and how to layer them perfectly. I also provided tips for flavor and cooking, plus variations for different diets. Remember, it's easy to store and reheat leftovers. Making this soup can be fun and rewarding. Enjoy trying your personal twists and sharing it with others. Cooking should bring joy, so let's get started on this delicious journey!

Slow Cooker Chicken Enchilada Soup

Warm up with a delicious bowl of Slow Cooker Chicken Enchilada Soup that's bursting with flavor! This easy recipe features tender chicken, black beans, corn, and a spicy enchilada sauce, all cooked to perfection in your slow cooker. Whether it's a cozy family dinner or a hearty meal for guests, this soup is sure to impress. Click through to discover the full recipe and start creating your tasty dish today!
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Ingredients
  

2 boneless, skinless chicken breasts

1 can (15 oz) enchilada sauce (red or green, your choice)

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

Instructions
 

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

    In a medium bowl, mix together the enchilada sauce, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, and a pinch of salt and pepper.

      Pour this mixture over the chicken in the slow cooker, ensuring the chicken is well covered.

        Cover the slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours until the chicken is tender.

          Once cooked, remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the soup.

            Taste and adjust seasoning with more salt, pepper, or spices if desired.

              Serve hot, garnished with your choice of toppings such as shredded cheese, a dollop of sour cream, diced avocado, fresh cilantro, and crushed tortilla chips for added crunch.

                Prep Time: 10 mins | Total Time: 6-8 hrs | Servings: 4-6