This Slow Cooker Chicken Enchilada Soup is a warm, cozy hug in a bowl! With tender chicken, zesty enchilada sauce, and beans, it’s bursting with flavor that will make you smile.
I love how easy this soup is to prepare. Just toss everything in the slow cooker and let it do its magic! Perfect for chilly nights or when you need a simple meal that feels special.
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken breasts for a lean option. However, thighs add more flavor and tenderness. You could also use rotisserie chicken for quick prep; just add it towards the end.
Black Beans: These are great for texture and protein. If you’re low on black beans, pinto or kidney beans work fine too. Canned beans save time, but you could also cook dried beans ahead of time.
Corn: Sweet corn adds a lovely sweetness. You can use frozen corn if fresh isn’t available. Just toss it in frozen; it will thaw as the soup cooks!
Diced Tomatoes with Green Chilies: This adds a nice kick and extra flavor. If you prefer less heat, just use plain diced tomatoes, or replace with salsa for an extra zing.
Spices: The cumin, chili powder, and smoked paprika are key for flavor. If you like it spicy, consider adding cayenne pepper or using a spicy enchilada sauce. Fresh herbs like oregano or thyme can also enhance flavor.
How Do I Make Sure My Chicken is Perfectly Shredded?
Getting tender, shreddable chicken is vital for a yummy soup. The slow cooker does most of the work, but here’s how to ensure it turns out just right!
- Start with fresh or properly thawed chicken; this helps it cook evenly.
- Cook on low heat for 6-8 hours for juicy results. If you’re short on time, the high setting (3-4 hours) is fine too; just keep an eye on it.
- Use two forks to shred the chicken after it’s cooked. Hold one fork steady in the meat while pulling apart with the other.
- Return the shredded chicken to the soup and mix it in well to absorb flavors. Taste and adjust seasoning if needed.
How to Make Slow Cooker Chicken Enchilada Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs 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 can (10 oz) red enchilada sauce
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
Spices and Toppings:
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Sour cream, for serving
- Sliced jalapeños, for garnish
- Fresh cilantro, chopped, for garnish
- Tortilla strips, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare, plus 6-8 hours on low or 3-4 hours on high to cook in the slow cooker. Make sure to plan for the cooking time so you can enjoy a warm and hearty meal at the end of the day!
Step-by-Step Instructions:
1. Preparing the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your slow cooker. Spread them out so they fit nicely.
2. Adding the Other Ingredients:
Now it’s time to layer! Add the black beans, corn, diced tomatoes with green chilies, diced onion, minced garlic, and the enchilada sauce over the chicken. Next, pour in the chicken broth, and then sprinkle the cumin, chili powder, smoked paprika, salt, and pepper on top.
3. Combining Everything:
Gently stir the mixture to combine all the ingredients, ensuring the chicken is covered by the flavorful goodness. This helps the chicken to soak up all those delicious flavors as it cooks.
4. Cooking the Soup:
Cover the slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Your home will soon smell amazing as it cooks!
5. Shredding the Chicken:
About 30 minutes before you’re ready to serve, take the chicken out of the slow cooker. Use two forks to shred it into bite-sized pieces. This is super easy when the chicken is tender! Return the shredded chicken back to the pot and stir everything together.
6. Final Touches:
Before serving, taste your soup and adjust any seasoning if needed. You want it to be just right!
7. Serving Your Delicious Soup:
Now, it’s time to serve! Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, tortilla strips, and a sprinkle of chopped cilantro. Enjoy your warm and cozy Chicken Enchilada Soup!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts, but remember to adjust the cooking time. If using frozen chicken, cook on high for about 4-5 hours. You may want to shred the chicken towards the end of the cooking period when it’s easier to handle. Just ensure the internal temperature reaches 165°F before serving!
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, feel free to use vegetable broth for a lighter version, or even water in a pinch. Just remember that using water may result in a milder flavor, so consider adding extra spices or a splash of soy sauce for depth.
How to Store Leftovers
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It will last for up to 3 months in the freezer. Thaw in the fridge overnight before reheating on the stove or in the microwave.
Can I Add More Vegetables?
Absolutely! This soup is very adaptable. You can add bell peppers, zucchini, or spinach to boost the nutrients and flavor. Just chop your chosen vegetables and add them to the slow cooker along with the other ingredients. If you’re adding heartier vegetables like carrots, you might want to dice them smaller or sauté them beforehand for a softer texture.
