Go Back
To make this tasty slow cooker chicken enchilada soup, you will need: - 1 lb (450g) boneless skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 cup chicken broth - 1 packet enchilada seasoning mix - 1 small onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (choose red or green for a pop of color) - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and freshly ground black pepper to taste You can add fun toppings to make your soup even better. Here are some ideas: - Sliced avocado - Fresh cilantro - Sour cream - Lime wedges If you need to swap out some ingredients, here are some easy ideas: - Use turkey or tofu instead of chicken for a different protein. - Swap black beans for pinto beans or kidney beans if you prefer. - Try using vegetable broth instead of chicken broth for a vegetarian version. - For a dairy-free option, use a plant-based cheese or skip the cheese altogether. Start by gathering all your ingredients. Dice the onion and bell pepper into small pieces. Mince the garlic cloves finely. Rinse the black beans and corn under cold water. Drain them well so the soup does not get too watery. Having these ready makes cooking smoother. Place the boneless chicken breasts flat at the bottom of your slow cooker. Next, layer the rinsed black beans, drained corn, and the can of diced tomatoes. Be sure to include all the tomato juices for flavor. Then, add the diced onion, diced bell pepper, and minced garlic on top. This builds a great base for the soup. Cover the slow cooker with its lid. Cook the mixture on low for 6-7 hours. If you’re short on time, you can cook it on high for 3-4 hours. The chicken should be tender and fully cooked by the end. It will easily shred apart when finished. About 30 minutes before serving, take the chicken breasts out of the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix it well with the other ingredients. Stir in the shredded cheese and let it melt into the soup. Taste and adjust seasoning with salt and pepper. It’s now ready to serve! To get tender chicken, start with boneless, skinless breasts. Place them flat in the slow cooker. Make sure to add enough chicken broth. This helps keep the chicken moist. Cook on low for 6-7 hours. If you're short on time, use high for 3-4 hours. Check the chicken before shredding. It should pull apart easily. For more flavor, use fresh herbs like cilantro. Add a squeeze of lime for brightness. You can also toss in some extra spices. Try cumin or smoked paprika for depth. If you like heat, add diced jalapeños. Mixing in some fresh corn can also boost the taste and texture. Serve your soup in colorful bowls for a fun look. Top each bowl with fresh cilantro. Add creamy avocado slices for richness. A dollop of sour cream gives a nice touch. Don't forget lime wedges on the side. This adds a zesty twist for every bite. {{image_4}} To make this soup vegetarian or vegan, swap the chicken for plant-based protein. Use lentils, tempeh, or tofu as great options. These ingredients soak up flavors well and add protein. Replace chicken broth with vegetable broth for a fully vegan dish. You can also add more veggies, like zucchini or mushrooms, to boost nutrition. Adjust the spice level to fit your taste. If you want it mild, use a mild enchilada seasoning. For more heat, add diced jalapeños or crushed red pepper flakes. Fresh chili peppers can also kick it up a notch. Remember, you can always add spice, but it’s hard to take it out! Feel free to customize the beans and veggies based on what you have. Pinto beans, kidney beans, or chickpeas work well too. For veggies, try adding carrots, celery, or sweet potatoes. These changes can add new textures and flavors. Just remember to keep an eye on the cooking times for any new additions. To keep your soup fresh, place it in an airtight container. Make sure it cools to room temperature first. Store it in the fridge for up to three days. Label the container with the date to track freshness. You can freeze this soup for longer storage. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top for expansion. It will stay good for up to three months. Thaw it in the fridge overnight before reheating. To reheat, pour the soup into a pot over medium heat. Stir it often to heat evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts until hot, stirring in between. Add extra cheese or toppings for a fresh taste! Yes, you can use frozen chicken. Just add an extra hour to the cooking time. The slow cooker will still cook it well. Frozen chicken can work, but thawed chicken will shred easier. Keep this in mind for the best texture. To add spice, include diced jalapeños or hot sauce. You can also use a spicier enchilada seasoning mix. Adding crushed red pepper flakes gives a nice kick. Adjust the spice to fit your taste. Taste as you add, so it doesn't get too hot. This soup pairs well with tortilla chips or warm tortillas. You can also serve it with a side salad for freshness. Cornbread makes a great side too. Try adding some guacamole for extra flavor and texture. Yes, you can cook this soup on the stove. Start by sautéing the onion and garlic in a pot. Add the other ingredients and bring to a boil. Then, reduce the heat and simmer for 30-40 minutes. This method cooks the chicken faster and gives a nice flavor. The blog post covered all you need to know about Chicken Enchilada Soup. We explored the key ingredients, step-by-step instructions, and tips to enhance flavor and texture. I also shared helpful variations, storage info, and answers to common questions. With these tools, you can make a delicious meal that suits your taste. Enjoy cooking and let your creativity shine!

Slow Cooker Chicken Enchilada Soup

Warm up with a delicious bowl of slow cooker chicken enchilada soup! This easy recipe is perfect for busy days, featuring tender chicken, black beans, corn, and zesty enchilada seasoning. Simply layer all the ingredients in your slow cooker, let it work its magic, and enjoy a comforting meal topped with avocado and cilantro. Ready to dive into this tasty dish? Click through for the full recipe and make your next dinner a hit!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 cup chicken broth

1 packet enchilada seasoning mix

1 small onion, diced

2 cloves garlic, minced

1 bell pepper, diced (choose red or green for a pop of color)

1 cup shredded cheese (cheddar or Mexican blend)

Salt and freshly ground black pepper to taste

Optional toppings: sliced avocado, fresh cilantro, sour cream, lime wedges

Instructions
 

Prepare Ingredients: Begin by dicing the onion and bell pepper into small pieces. Mince the garlic cloves finely. Rinse the black beans and corn thoroughly under cold water and drain them well.

    Layer in Slow Cooker: Place the boneless chicken breasts at the bottom of your slow cooker, ensuring they are arranged flat. Next, layer the rinsed black beans, drained corn, and can of diced tomatoes (including all the juices) on top. Follow with the diced onion, diced bell pepper, and minced garlic.

      Add Broth and Seasoning: Carefully pour the chicken broth over the layered ingredients. Then, sprinkle the enchilada seasoning mix evenly on top. Season with a pinch of salt and freshly ground black pepper to enhance the flavors.

        Cook: Secure the lid on the slow cooker. Cook the mixture on low for 6-7 hours or on high for 3-4 hours. The chicken should be fully cooked, tender, and easily shreddable by the end of the cooking time.

          Shred Chicken: About 30 minutes before serving, remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and return it back to the pot, stirring well to combine all ingredients.

            Add Cheese: Stir in the shredded cheese until it melts smoothly into the soup, creating a creamy texture. Taste the soup and adjust the seasoning with extra salt and pepper if needed to suit your preference.

              Serve: Ladle the warm, delicious soup into bowls. Garnish each serving with slices of creamy avocado, a sprinkle of fresh cilantro, a dollop of sour cream, and lime wedges on the side for an added burst of zesty flavor.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6-8

                  - Presentation Tips: To enhance your presentation, serve the soup in vibrant, colorful bowls. Finish with a generous sprinkle of fresh cilantro on top for a burst of color and flavor. Arrange lime wedges on the side so guests can add a refreshing squeeze to their individual bowls.