Are you ready for a dish that’s not just comforting but explosively flavorful? Say hello to Slow Cooker Chicken Enchilada Soup! Imagine tender chunks of chicken swimming in a rich, zesty broth, brimming with beans, corn, and just the right kick of spices. It’s like your favorite enchiladas transformed into a heartwarming soup that does all the heavy lifting, simmering away while you carry on with your day.
This dish is far more than just a meal—it’s the one-pot wonder that brings everyone to the table. Quick to prepare and even easier to love, it’s the type of meal that transforms a regular weeknight into something special. Plus, if your family appreciates the deliciousness of comfort food, this chicken soup will be a hit. So grab your slow cooker, and let’s dive into this mouthwatering recipe that just might become your new household favorite!
When it comes to warm, satisfying meals, our Slow Cooker Chicken Enchilada Soup stands proud. While we also have other delightful recipes on our blog, such as our cheesy cheddar broccoli soup, this enchilada twist really shines with its unique combination of flavors. Give this dish a try; I assure you, you won’t be disappointed!
What is Slow Cooker Chicken Enchilada Soup?
Now, let’s talk about this delightful recipe’s name, shall we? Slow Cooker Chicken Enchilada Soup—now that’s quite a mouthful! But let me ask you, have you ever thought about how something can be both a soup and an enchilada at the same time? It’s like the culinary world decided to play a fun game of fusion. Perhaps it’s because the soup captures all the flavors of the traditional enchilada without the intricate rolling and layering. Honestly, it’s a smart way to enjoy all those delightful flavors with far less fuss. As they say, “The way to a man’s heart is through his stomach,” so why not make it easy for everyone to fall in love with this dish?
I invite you to dive in! You’ll see that the flavor is just as robust as any plate of traditional enchiladas.
Why You’ll Love This Slow Cooker Chicken Enchilada Soup
There are so many reasons to love this delicious soup! First and foremost, the highlight is its rich, creamy texture coupled with the zing of enchilada spices. Imagine each spoonful bursting with flavor; your tastebuds will thank you!
Secondly, it’s a wallet-friendly dish that doesn’t compromise on taste. Instead of dining out, you can whip up a comforting bowl at home. Not only does this save you money, but it also allows you to control the ingredients, ensuring that everything is just how you like it!
Finally, let’s not forget the toppings! A dollop of sour cream, a sprinkle of fresh cilantro, and a handful of crunchy tortilla chips elevate the dish to a whole new level. After all, who doesn’t love a hearty meal topped with all their favorite garnishes? If you enjoyed this soup, I encourage you to check out our Tex-Mex chili recipe that features similar heartwarming flavors!
How to Make Slow Cooker Chicken Enchilada Soup
Quick Overview
Making Slow Cooker Chicken Enchilada Soup is incredibly simple and rewarding. The magic lies in letting your slow cooker do all the work for you. With just a couple of minutes of prep time, you’ll have a delicious meal brewing away in your kitchen. In about 6 to 8 hours, you’ll have a satisfying dinner ready for you and your loved ones to enjoy. The creamy texture and layered flavors make it not only delicious but also visually appealing.
Key Ingredients for Slow Cooker Chicken Enchilada Soup
To create this flavorful dish, you will need the following ingredients:
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, sour cream, tortilla chips, or cheese
Step-by-Step Instructions
- Prep Your Ingredients: Start by rinsing and draining the black beans and corn. Set them aside.
- Layer the Chicken: Place the boneless chicken breasts at the bottom of your slow cooker.
- Add the Beans and Corn: Layer the rinsed black beans and corn over the chicken.
- Pour in the Enchilada Sauce and Broth: Pour the enchilada sauce and chicken broth evenly over the top.
- Season: Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
- Set the Slow Cooker: Cover the slow cooker and set it to low for 6 to 8 hours or high for about 3 to 4 hours, depending on your time constraint.
- Shred the Chicken: Once done, remove the chicken breasts, shred them with two forks, and return them to the soup mixture. Stir well.
- Serve and Enjoy: Ladle the soup into bowls and top with your choice of avocado, cilantro, sour cream, tortilla chips, or cheese.
Top Tips for Perfecting Slow Cooker Chicken Enchilada Soup
Getting this recipe just right is super easy! Here are some valuable tips to consider:
- Ingredient Variations: Feel free to swap out or add additional vegetables like bell peppers or diced tomatoes for extra flavor and color.
- Consistent Cooking: Make sure your chicken is fully submerged in the liquid for even cooking.
- Spice Levels: Adjust the amount of chili powder according to your taste. If you prefer a milder flavor, reducing it slightly does the trick!
Storing and Reheating Tips
If you find yourself with leftovers (which is unlikely but great if it happens!), let the soup cool completely. Store it in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop or in the microwave until heated through, ensuring it remains creamy and delicious.
Your taste buds deserve this Slow Cooker Chicken Enchilada Soup, a true comfort food that brings happiness to every bowl! So, what are you waiting for? Get your slow cooker ready, and enjoy a delicious meal tonight!
Slow Cooker Chicken Enchilada Soup
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 2 cups chicken broth
Seasonings
- 1 teaspoon chili powder Adjust based on spice preference
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste salt and pepper
Optional Toppings
- avocado
- cilantro
- sour cream
- tortilla chips
- cheese
Instructions
Preparation
- Start by rinsing and draining the black beans and corn. Set them aside.
- Place the boneless chicken breasts at the bottom of your slow cooker.
- Layer the rinsed black beans and corn over the chicken.
- Pour the enchilada sauce and chicken broth evenly over the top.
- Sprinkle chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir gently to combine.
Cooking
- Cover the slow cooker and set it to low for 6 to 8 hours or high for about 3 to 4 hours, depending on your time constraint.
- Once done, remove the chicken breasts, shred them with two forks, and return them to the soup mixture. Stir well.
Serving
- Ladle the soup into bowls and top with your choice of avocado, cilantro, sour cream, tortilla chips, or cheese.
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