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- 2 boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) enchilada sauce (choose red or green) - 1 can (14.5 oz) diced tomatoes with green chilies, undrained - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 4 cups chicken broth - Salt and freshly ground black pepper to taste - 1 cup shredded cheddar cheese (for topping) - Fresh cilantro, chopped (for garnish) - Sour cream or Greek yogurt (optional, for serving) You can swap out chicken for turkey if you prefer. Canned beans can be any type you like. If you want a milder soup, use mild enchilada sauce. For a fresh touch, add fresh tomatoes instead of canned. Don't have chicken broth? Water works too, but the taste won't be as rich. Using fresh, high-quality ingredients makes a big difference. Fresh chicken ensures tenderness. Good enchilada sauce adds depth. Always choose low-sodium broth to control the salt level. Fresh herbs like cilantro enhance flavor and color. Quality ingredients lead to a more delicious soup. Start with two boneless, skinless chicken breasts. Place them at the bottom of your slow cooker. This helps the chicken cook well in the broth. Next, pour in four cups of chicken broth. This forms the base of your soup, adding moisture and flavor. Now, it's time to add the other ingredients. First, add one can of drained black beans and one can of drained corn. These provide great texture and nutrition. Next, pour in one can of enchilada sauce. You can choose red or green based on what you like. Then, add one can of diced tomatoes with green chilies. Make sure to keep the juices for extra flavor. Sprinkle in one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of smoked paprika. These spices give your soup a rich, warm taste. Finally, add salt and black pepper to suit your taste. Cover your slow cooker and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. Cooking on low makes the flavors blend well. When the chicken is fully cooked, it should shred easily. After cooking, take the chicken out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the soup and stir. This makes sure every bowl has tender chicken and bold flavors. Enjoy your flavorful slow cooker chicken enchilada soup! To make your soup burst with flavor, use fresh herbs. Fresh cilantro gives a bright taste. Choose high-quality enchilada sauce for depth. I prefer a brand with a smooth texture. Consider toasting your spices like cumin and chili powder. This enhances their aroma and flavor. One common mistake is not adding enough liquid. Always ensure your chicken and veggies are covered. This helps them cook evenly. Overcooking the chicken can make it dry. Use a timer and check for doneness. Lastly, don’t skip seasoning. A pinch of salt can elevate the taste. For a fun twist, add crispy tortilla strips on top. They add crunch and texture. You can also serve with lime wedges for a tangy kick. A dollop of sour cream or Greek yogurt offers creaminess. Lastly, try adding avocado slices for a creamy touch. {{image_4}} To make a vegetarian version, skip the chicken. Use more beans or lentils for protein. You can add chopped bell peppers and zucchini for texture and flavor. Replace chicken broth with vegetable broth. This keeps the soup hearty and full of taste. For a vegan option, swap sour cream with a plant-based yogurt. You can control the heat level easily. For a mild soup, use a mild enchilada sauce and skip the chili powder. If you love spice, add jalapeños or use hot enchilada sauce. A pinch of cayenne pepper also adds a nice kick. Taste as you go to find your perfect balance. Toppings can change the dish completely. Shredded cheddar cheese adds richness. Fresh cilantro brightens the flavors. For crunch, consider crispy tortilla strips. You can also add sliced avocado for creaminess. Greek yogurt is a healthy substitute for sour cream. Each topping brings its own flair to the soup. I suggest storing your soup in airtight containers. Glass containers work best. Make sure to let it cool down before sealing. This keeps the flavor fresh and prevents spills. To reheat, pour the soup into a pot over medium heat. Stir often until it's hot. You can also use a microwave in short bursts. Just make sure to cover the bowl. This helps heat evenly and keeps the soup moist. If you want to freeze your soup, first let it cool completely. Then, use freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned earlier. Enjoy your tasty soup any time! Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time. This ensures they cook fully and stay juicy. Make sure to check if they are cooked through before shredding. The flavors will still blend well in the soup. You can serve this soup with several tasty sides. Here are some ideas: - Crispy tortilla strips for crunch - Fresh avocado slices for creaminess - A side of cornbread for a sweet touch - A simple salad for freshness These sides not only add flavor but also make your meal more satisfying. To boost the heat, try these options: - Add more chili powder or cumin. - Use a spicier enchilada sauce, like green. - Toss in jalapeños or diced serrano peppers. - Top with hot sauce when serving. Adjust the spice to your taste for a perfect kick! You now know how to make Chicken Enchilada Soup from start to finish. We covered the key ingredients and their importance for flavor. I shared easy steps to prepare and cook the soup perfectly. You learned tips to enhance taste and avoid common errors. There are even variations to suit different diets and spice levels. Lastly, I shared the best ways to store and reheat leftovers. With this guide, you can create a delicious soup that everyone will love. Enjoy your cooking adventure!

Slow Cooker Chicken Enchilada Soup

Warm up your weeknight dinners with this delicious Spicy Slow Cooker Chicken Enchilada Soup! Packed with tender chicken, black beans, corn, and zesty enchilada sauce, this hearty recipe is easy to make and bursting with flavor. Perfect for busy nights, simply set your slow cooker and enjoy a comforting bowl of goodness. Click through to discover the full recipe and make your next meal a fiesta!
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Ingredients
  

2 boneless, skinless chicken breasts

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

1 can (15 oz) corn kernels, drained

1 can (10 oz) enchilada sauce (choose red or green based on preference)

1 can (14.5 oz) diced tomatoes with green chilies, undrained

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon smoked paprika

4 cups chicken broth

Salt and freshly ground black pepper to taste

1 cup shredded cheddar cheese (for topping)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

Begin by placing the chicken breasts at the bottom of the slow cooker. This helps them cook evenly in the flavorful broth.

    Next, add the drained and rinsed black beans and corn kernels to the slow cooker, followed by the enchilada sauce and the undrained diced tomatoes, ensuring you include their juices for added flavor.

      Sprinkle the ground cumin, chili powder, smoked paprika, salt, and freshly cracked pepper over the mixture for a robust taste.

        Carefully pour the chicken broth over all the ingredients, making sure everything is submerged to ensure even cooking.

          Gently stir the contents to combine, ensuring the chicken is adequately covered in the liquid for proper seasoning and tenderness.

            Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and easily shreds apart.

              Once the cooking time is up, carefully remove the chicken breasts from the soup and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.

                Return the shredded chicken back to the slow cooker, stirring to evenly distribute it throughout the soup. Taste and adjust the seasoning with additional salt and pepper if needed.

                  Serve the soup hot, topped with a generous sprinkle of shredded cheddar cheese, a handful of fresh chopped cilantro, and a dollop of sour cream or Greek yogurt, if you like.

                    - Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6-8

                      - Presentation Tips: For an appealing presentation, ladle the soup into bowls and garnish with a few sprigs of cilantro and a sprinkle of cheese. Consider adding crispy tortilla strips on top for added texture and crunch.