Get ready to tantalize your taste buds with a cozy bowl of Chicken Enchilada Slow Cooker Soup! This mouthwatering Mexican-inspired dish is the perfect solution for busy weeknights when you crave something hearty yet effortless. With just 15 minutes of prep time and the magic of your slow cooker, you can come home to a warm, flavorful soup that’s packed with tender chicken, zesty enchilada sauce, and wholesome ingredients. Whether you’re serving it up for family dinner or meal prepping for the week, this recipe is sure to become a favorite. Don’t miss out on the chance to elevate your soup game—read on for the step-by-step guide to this delicious dish!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Shredded cheese for serving
- Chopped cilantro for garnish
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker, creating an even layer.
- Drain and rinse the black beans, then add them to the slow cooker over the chicken.
- Drain the corn and sprinkle it evenly over the beans and chicken.
- Pour the entire can of enchilada sauce over the ingredients, ensuring even coverage.
- Add the diced tomatoes directly from the can, spreading them across the top of the mixture.
- Sprinkle the cumin, chili powder, salt, and pepper evenly over all ingredients to ensure balanced seasoning.
- Cover the slow cooker and set to low heat, cooking for 6 hours until the chicken is tender and easily shreds.
- After 6 hours, remove the chicken breasts and use two forks to shred the meat completely.
- Return the shredded chicken to the slow cooker and stir to combine all ingredients.
- Ladle the soup into serving bowls and top with shredded cheese and chopped fresh cilantro.
- Serve hot and enjoy your Chicken Enchilada Slow Cooker Soup.
Tips
- Choose the Right Chicken: Opt for boneless, skinless chicken breasts for easy shredding after cooking. If you prefer dark meat, boneless thighs work great too!
- Layer Wisely: Always place the chicken at the bottom of the slow cooker. This ensures it cooks evenly and absorbs all the delicious flavors from the other ingredients.
- Customize Your Spice Level: Adjust the amount of chili powder and cumin based on your heat preference. Add fresh jalapeños for an extra kick!
- Don’t Skip the Garnishes: Topping your soup with shredded cheese and fresh cilantro not only enhances the flavor but also adds a beautiful presentation.
- Make It a Meal: Serve your soup with warm tortillas or tortilla chips for a satisfying meal. You can also add avocado slices for creaminess.
- Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Freezing for Later: Consider making a double batch and freezing half for a quick meal later. Just let it cool completely before transferring to an airtight container. Enjoy creating this flavorful Chicken Enchilada Slow Cooker Soup and savor every delightful spoonful!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 75mg
