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- Chicken and Broth - 2 boneless, skinless chicken breasts (about 1 pound) - 4 cups chicken broth - Vegetables and Beans - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - Spices and Seasonings - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon oregano - Salt and pepper to taste - 1 can (10 oz) enchilada sauce (red or green) - Toppings and Garnishes - 1 cup shredded cheddar cheese (for topping) - Fresh cilantro (for garnish) - Lime wedges (for serving) Gather these ingredients before you start. The chicken and broth form the base of the soup. The veggies and beans add great texture and flavor. The spices and seasonings bring warmth and depth. Lastly, the toppings make every bowl special. Enjoy the process of cooking, and get ready for a tasty meal! - Dicing onion and mincing garlic: Start by peeling the onion. Cut it in half and slice it into small pieces. Use a sharp knife to make this easier. For the garlic, take two cloves and crush them with the side of the knife. Then chop them finely. - Rinsing and draining beans and corn: Open the can of black beans and corn. Pour them into a colander. Rinse them under cold water to remove any extra salt. Let them drain well. - Preparing chicken breasts: Take two boneless, skinless chicken breasts. Trim any fat. You can leave them whole or cut them into large chunks for easier cooking. - Layering chicken and bean mixture: Put the chicken breasts at the bottom of the slow cooker. In a bowl, mix the black beans, corn, enchilada sauce, diced tomatoes, onion, garlic, chili powder, cumin, oregano, salt, and pepper. Stir well and pour this mixture over the chicken. - Adding chicken broth: Carefully pour four cups of chicken broth over the top. Make sure it covers the chicken and beans. This helps to keep everything moist while cooking. - Setting the slow cooker time and temperature: Cover the slow cooker with its lid. Set it to low for six to eight hours or high for three to four hours. This allows the chicken to cook slowly and become tender. - Checking for doneness: Once the time is up, check the chicken. It should be cooked through and easy to shred. Remove the chicken, shred it with two forks, and return it to the soup. Stir everything well and let it warm for ten more minutes. This method ensures every bite is full of flavor and comfort. Enjoy your savory slow cooker chicken enchilada soup! To get the best texture for your soup, focus on shredding the chicken. After cooking, remove the chicken breasts and use two forks to shred them. This gives you fine pieces that mix well with the other ingredients. Add the shredded chicken back into the soup. If you want to adjust the broth's thickness, consider how much liquid you add. For a thicker soup, use less chicken broth. If it feels too thick, just add more broth until you reach the desired consistency. Want to kick up the flavor? Try adding spices like smoked paprika or cayenne pepper. These give a deeper taste and warmth to the soup. You can also sprinkle in some lime juice for a fresh zing. For a spicy kick, add jalapeños or a dash of hot sauce. You can adjust the heat to fit your taste. Start small, then taste and add more if you like it spicier. When it comes to serving, pair the soup with tortilla chips or a side salad. This adds crunch and freshness to your meal. For presentation, serve the soup in bowls topped with shredded cheese, fresh cilantro, and lime wedges. This not only looks great but adds delicious flavors too. {{image_2}} You can easily make a vegetarian version of this soup. Start by using plant-based proteins like chickpeas or lentils. These add protein and texture. For the broth, switch to vegetable broth. It keeps the flavor rich without meat. Want to spice things up? Consider adding Southwest-style ingredients. You could mix in diced bell peppers or jalapeños. Another fun twist is to change the type of enchilada sauce. Try green sauce for a different flavor. Each sauce brings its own unique taste. If you need gluten-free options, double-check your broth and sauce labels. Many brands offer gluten-free versions. For a low-calorie soup, reduce the cheese topping or use a lighter cheese. You can also add more veggies to keep it filling without extra calories. To store leftovers properly, let the soup cool to room temperature. Then, transfer it to an airtight container. I recommend using glass or BPA-free plastic containers. These are safe and help keep the flavors fresh. Make sure to leave some space at the top for expansion. For freezing soup, let it cool completely before placing it in freezer bags. Squeeze out as much air as possible. This helps prevent freezer burn. You can also freeze it in portion-sized containers for easy meals later. To thaw, place the soup in the fridge overnight. For reheating, use a pot on low heat or the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about 3 to 4 days. Always check for signs of spoilage. If the soup smells off or has a strange texture, it’s best to throw it out. Enjoying safe and tasty food is important! Yes, you can use frozen chicken. Just place the frozen breasts at the bottom of the slow cooker. The slow cooker will safely cook the chicken as long as you set it on low for 8 hours or high for about 4 hours. Keep in mind that cooking from frozen may add about an hour to the total cook time. Always ensure the chicken reaches an internal temperature of 165°F before serving. To spice up your soup, add more chili powder or fresh diced jalapeños. You can also use a spicier enchilada sauce or add some hot sauce to the mix. Another option is to include diced green chiles or crushed red pepper flakes for an extra kick. Adjust the heat level to match your taste. Yes, you can prepare this soup on the stovetop. Start by sautéing the onions and garlic in a pot over medium heat. Then, add the chicken, beans, corn, enchilada sauce, diced tomatoes, and spices. Pour in the chicken broth, and bring the mixture to a boil. Reduce heat and simmer for 30-40 minutes. Make sure the chicken is cooked through, then shred it as directed. Adjust the cook time to ensure all flavors meld together. This blog post gives you all the steps to make a great soup. We covered the key ingredients like chicken, beans, and veggies. I also shared tips to perfect the soup's texture and flavor. Plus, you learned how to store leftovers and even make it vegetarian. In the end, you have the tools to make this soup just right for you. Enjoy your cooking adventure!

Slow Cooker Chicken Enchilada Soup

Warm up your mealtime with this delicious slow cooker chicken enchilada soup! This easy recipe combines tender chicken, black beans, corn, and flavorful spices for a hearty and satisfying dish. Perfect for busy days, simply toss your ingredients in the slow cooker and let them simmer. Discover how to make this comforting meal that your whole family will love. Click through to explore the full recipe and enjoy a taste of cozy comfort today!
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Ingredients
  

2 boneless, skinless chicken breasts (about 1 pound)

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

1 can (15 oz) corn, drained

1 can (10 oz) enchilada sauce (red or green)

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon oregano

Salt and pepper to taste

4 cups chicken broth

1 cup shredded cheddar cheese (for topping)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Place the chicken breasts at the bottom of the slow cooker.

    In a separate bowl, mix together the black beans, corn, enchilada sauce, diced tomatoes, onion, garlic, chili powder, cumin, oregano, and salt and pepper. Stir until well combined.

      Pour the bean and corn mixture over the chicken in the slow cooker.

        Add the chicken broth on top of the other ingredients, ensuring everything is submerged.

          Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

            Once cooked, remove the chicken breasts and shred them with two forks, then return the shredded chicken to the soup and stir well.

              Taste and adjust seasonings if necessary; let it warm for an additional 10 minutes.

                Serve hot, garnished with shredded cheddar cheese, fresh cilantro, and lime wedges on the side.

                  Prep Time: 20 mins | Total Time: 6-8 hours | Servings: 6-8