Slow Cooker Chicken Enchilada Soup
There’s nothing quite like a bowl of comforting, flavorful soup on a chilly day, and this Slow Cooker Chicken Enchilada Soup hits all the right notes. Packed with tender chicken, hearty black beans, sweet corn, and a medley of spices, this soup is a feast for the senses. It’s a one-pot wonder that’s easy to prepare, making it perfect for busy weeknights or meal prepping for the week ahead. The slow cooker does all the heavy lifting, melding the ingredients into a rich, satisfying broth that tastes like it’s been simmering all day. Plus, the toppings – creamy avocado, fresh cilantro, sharp cheddar cheese, and a dollop of sour cream – take it over the top with freshness and texture. If you love dishes that combine convenience with bold southwestern flavors, this Slow Cooker Chicken Enchilada Soup is about to become a staple in your recipe repertoire.
Why It’s My Go-To
This Slow Cooker Chicken Enchilada Soup is my go-to for several reasons. First, it’s incredibly simple to throw together – just toss everything into your slow cooker and let it work its magic. No need for constant stirring or babysitting the pot. Secondly, the ingredients are pantry-friendly and affordable, yet the soup tastes like something you’d order at a cozy Mexican eatery. It’s filling without being heavy, thanks to the lean chicken breast and the fiber-rich black beans and corn. Thirdly, it’s endlessly customizable, so you can tailor the heat and toppings to suit your taste. Lastly, it reheats beautifully, making it a fantastic choice for leftovers or meal prep. If you want to explore another comforting chicken soup with a Mediterranean twist, check out this Greek Lemon Chicken Soup Avgolemono Style recipe for a change of pace.
What You’ll Need
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 avocado, diced (for garnish)
- Sour cream (for garnish)
Must-Have Equipment
- Slow Cooker: Essential for the low and slow cooking process that melds all the flavors beautifully.
- Cutting Board and Knife: For chopping the onion, garlic, and avocado.
- Measuring Spoons and Cups: To ensure you get the spice levels just right.
- Mixing Spoon: For stirring the soup before serving.
- Cheese Grater: If you’re shredding your own cheddar cheese for that fresh cheesy topping.
Slow Cooker Chicken Enchilada Soup, Made Easy
Step 1: Prep the Ingredients
Start by rinsing and draining the black beans and corn. Chop the onion finely and mince the garlic cloves. These aromatics are the base of your soup and will infuse it with wonderful flavor.
Step 2: Layer in the Slow Cooker
Place the chicken breasts at the bottom of the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic on top. Pour in the chicken broth.
Step 3: Add the Spices
Sprinkle the chili powder, cumin, paprika, salt, and pepper evenly over the ingredients. These spices create the signature enchilada flavor that makes this soup so irresistible.
Step 4: Cook Low and Slow
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and soak up all the spices and flavors of the soup.
Step 5: Shred the Chicken
Once the cooking time is up, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together.
Step 6: Final Touches and Serve
Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, diced avocado, and a dollop of sour cream. These toppings add a creamy, fresh contrast to the smoky soup.
Make It Your Way
- For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Swap cheddar for pepper jack cheese if you want a bit more spice and creaminess.
- Use fire-roasted diced tomatoes for a smokier flavor.
- Add a squeeze of fresh lime juice just before serving to brighten the flavors.
- Include tortilla strips or crushed tortilla chips on top for added crunch.
- For a creamier soup, stir in a splash of heavy cream or coconut milk at the end.
- Try adding diced bell peppers along with the onion for extra veggies.
Watch Outs & How to Fix
- Soup is too watery: Remove the lid during the last 30 minutes of cooking to let some liquid evaporate, or thicken with a slurry of cornstarch and cold water.
- Chicken is dry: Slow cook on low to keep chicken tender, and be sure to shred and stir it back into the soup so it can absorb moisture.
- Too spicy: Add more broth or a dollop of sour cream to mellow the heat.
- Beans taste off: Always rinse canned beans thoroughly to remove excess sodium and canning liquid.
- Soup lacks depth: Consider adding a splash of Creamy Poblano Chicken Skillet style green chili sauce or a bit of smoked paprika for a smoky boost.
Shelf Life & Storage
This Slow Cooker Chicken Enchilada Soup stores beautifully in the refrigerator for up to 4 days. Make sure to cool it completely before transferring to an airtight container. You can also freeze leftovers for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after storage, simply add a splash of chicken broth or water to loosen it back up.
Top Questions & Answers
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a bit more richness and stay tender when slow-cooked. Just adjust the cooking time slightly if needed to ensure they’re fully cooked and easy to shred.
Can I prepare this soup in an Instant Pot?
Yes, you can! Use the sauté function to soften the onions and garlic first, then add the rest of the ingredients. Cook on the soup or manual setting for about 15 minutes, then do a natural release before shredding the chicken.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just double-check that your chicken broth and canned goods don’t contain gluten additives if you’re sensitive.
What can I use instead of sour cream?
If you want a dairy-free option, try plain Greek yogurt or a dollop of cashew cream. Both provide a similar tangy creaminess that complements the soup perfectly.
Our Most-Loved Recipes
- Creamy Poblano Chicken Skillet
- Greek Lemon Chicken Soup Avgolemono Style
- Easy Vegetable Stir Fry
- Spicy Shrimp Tacos
Before You Go
Before you tuck into this hearty Slow Cooker Chicken Enchilada Soup, remember that the beauty of this recipe lies in its flexibility. Don’t be afraid to experiment with your favorite toppings or spice levels. It’s also a wonderful recipe for warming up after a long day or serving at casual gatherings where everyone can customize their bowl. If you’re looking for more easy, flavorful dishes that bring warmth and joy to your table, keep exploring and keep cooking!
This Slow Cooker Chicken Enchilada Soup is a delicious, fuss-free way to enjoy bold southwestern flavors any day of the week. Grab your slow cooker, gather your ingredients, and get ready for a soup that’s as satisfying as it is simple.
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Slow Cooker Chicken Enchilada Soup
Ingredients
Equipment
Method
- Rinse and drain the black beans and corn. Chop the onion finely and mince the garlic cloves.
- Place the chicken breasts at the bottom of the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic on top. Pour in the chicken broth.
- Sprinkle the chili powder, cumin, paprika, salt, and pepper evenly over the ingredients.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir everything together.
- Ladle the soup into bowls and top with shredded cheddar cheese, fresh cilantro, diced avocado, and a dollop of sour cream.
Notes
- Add cayenne pepper or hot sauce for extra heat.
- Use fire-roasted diced tomatoes for a smoky flavor.
- Store leftovers in the fridge up to 4 days or freeze for up to 3 months.
