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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) zesty red enchilada sauce - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper, to taste - 1 cup shredded cheddar cheese (for garnishing) - Fresh cilantro, chopped (for garnishing) - Sour cream or Greek yogurt (for a creamy garnish) - Crispy tortilla chips (for serving) You can swap chicken breasts for thighs if you prefer. They stay moist and tender. If you want a vegetarian option, use beans and extra veggies instead of chicken. For a kick, add jalapeños or hot sauce. You can choose low-sodium broth to control salt levels. If you like more sweetness, try using fire-roasted tomatoes. Fresh ingredients make a big difference. They enhance flavors and create a better dish. Fresh cilantro adds brightness. Fresh garlic packs a punch. Using good quality chicken broth gives depth. The better the ingredients, the tastier your Chicken Enchilada Soup will be. Always aim for the best quality for the best taste. First, place 1 pound of boneless, skinless chicken breasts at the bottom of your slow cooker. This chicken acts as the base for the soup. Next, in a mixing bowl, combine the following ingredients: - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) zesty red enchilada sauce - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes with green chilies - 4 cups savory chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and black pepper to taste Mix these well to ensure all flavors blend together. Now, pour the mixture over the chicken breasts. Make sure the chicken is well covered. Cover the slow cooker with its lid. Set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken will become tender and reach 165°F. When cooking is done, remove the chicken from the soup. Use two forks to shred it into bite-sized pieces. Return the chicken to the soup and stir well. Taste the soup and adjust the seasoning if needed. Let the soup sit on the 'warm' setting for 10 to 15 minutes. This helps all the flavors come together. To serve, ladle the soup into bowls. Garnish with: - 1 cup shredded cheddar cheese - Fresh cilantro, roughly chopped - A dollop of sour cream or Greek yogurt - Crispy tortilla chips Enjoy this easy and tasty meal! To boost the taste of your Chicken Enchilada Soup, use fresh spices. Chili powder adds warmth and depth. Ground cumin gives a nice earthiness. Smoked paprika brings a subtle smoky flavor. You can also try adding a splash of lime juice for some zest. If you like heat, add some diced jalapeños or a pinch of cayenne pepper. Each spice can transform your soup into a flavor-packed dish. For a creamy soup, ensure you use enough broth. The right amount makes the soup rich but not too thin. If the soup seems too thick, add a little more chicken broth. If you like it chunky, mash some beans with a fork. This will create a nice texture. Stir well after shredding the chicken to blend everything together. Let it sit for a while so the flavors mingle. When serving your soup, garnish it well. I love adding shredded cheddar cheese for a gooey top. Fresh cilantro gives a burst of flavor. A dollop of sour cream or Greek yogurt adds creaminess. Don't forget crispy tortilla chips for crunch. You can also serve this soup with a side of cornbread or a light salad. These pairings make the meal even better. {{image_4}} You can boost the nutrition of your Chicken Enchilada Soup by adding more vegetables. Consider using: - 1 bell pepper, chopped - 1 zucchini, diced - 1 cup chopped spinach or kale These veggies add flavor and color. Just toss them in with the other ingredients. They will cook down nicely in the slow cooker. If you like heat, spice up your soup! Here are some easy ways to add more kick: - Add 1-2 jalapeños, chopped, to the mix. - Use spicy enchilada sauce instead of the regular kind. - Sprinkle in some crushed red pepper flakes. Start with a little spice, then taste and adjust as needed. You can always add more heat! Making this soup dairy-free or vegan is simple. For a vegan version, replace: - Chicken with 1 can (15 oz) chickpeas or cooked lentils. - Chicken broth with vegetable broth. For a dairy-free garnish, skip the cheese and sour cream. Instead, top with avocado slices or a dollop of dairy-free yogurt. Enjoy a deliciously rich soup without any animal products! After enjoying your Chicken Enchilada Soup, let it cool down to room temperature. Then, transfer the soup to an airtight container. Make sure to seal it tightly to keep the soup fresh. You can store the soup in the fridge for up to four days. This way, you can easily enjoy the tasty leftovers later in the week. Freezing this soup is a great option if you want to keep it longer. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top because the soup will expand when frozen. Label the bags with the date and type of soup. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, use a pot on the stove over medium heat. Stir the soup gently to ensure it warms evenly. If the soup is too thick, add a splash of chicken broth or water to loosen it. You can also use the microwave. Just pour the soup into a microwave-safe bowl, cover it, and heat in one-minute intervals. Stir between each interval until it’s hot. Enjoy your delicious soup again, just like the first time! Yes, you can use frozen chicken in the slow cooker. Just remember to add a bit more time to cook it. If you use frozen chicken, cook it on low for about 8 hours. This ensures it cooks through and is safe to eat. Just make sure the chicken reaches 165°F before serving. You can store leftovers in the fridge for up to four days. Just put the soup in an airtight container. If you want to keep it longer, freeze it. Frozen soup can last for about three months. When you are ready to eat, thaw in the fridge overnight before reheating. Toppings can make your soup even better. Here are some great ideas: - Shredded cheddar cheese for creaminess - Fresh cilantro for a burst of flavor - Sour cream or Greek yogurt for a creamy touch - Crispy tortilla chips for added crunch Feel free to mix and match to find your favorite topping! You learned how to make a tasty Chicken Enchilada Soup. We covered each ingredient, cooking steps, and fun tips to boost flavors. Fresh ingredients matter for the best taste. You can adapt the recipe with various veggies or make it vegan. Proper storage keeps leftovers fresh and tasty. In closing, this soup is easy and fun to make. Enjoy experimenting with flavors and serving styles! Savor each bowl and share it with others. Happy cooking!

Chicken Enchilada Soup Slow Cooker

Warm up with a delicious bowl of Savoring Chicken Enchilada Soup that's perfect for any occasion! This easy slow cooker recipe combines tender chicken with zesty enchilada sauce, black beans, and corn for a flavorful meal. Garnished with cheddar cheese and fresh cilantro, it’s a crowd-pleaser! Click to explore the full recipe and make this comforting dish today. #ChickenEnchiladaSoup #SlowCookerRecipes #ComfortFood #HealthyEating
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) zesty red enchilada sauce

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies

4 cups savory chicken broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika for depth of flavor

Salt and freshly ground black pepper, to taste

1 cup shredded cheddar cheese (for garnishing)

Fresh cilantro, roughly chopped (for garnishing)

Sour cream or Greek yogurt (for a creamy garnish)

Crispy tortilla chips (for serving alongside)

Instructions
 

Begin by placing the boneless chicken breasts at the base of your slow cooker.

    In a mixing bowl, combine the drained black beans, sweet corn, enchilada sauce, finely chopped onion, minced garlic, diced tomatoes, chicken broth, chili powder, ground cumin, and smoked paprika. Season the mixture with salt and freshly ground black pepper to taste.

      Gently pour this flavorful mixture over the chicken breasts in the slow cooker, ensuring that the chicken is well submerged in the sauce.

        Cover the slow cooker with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of at least 165°F.

          When cooking is complete, carefully remove the chicken breasts from the soup and use two forks to shred the meat into bite-sized pieces.

            Return the shredded chicken back into the slow cooker, stirring well to incorporate it into the soup. Taste and adjust seasoning as desired.

              Allow the soup to sit on the 'warm' setting for an additional 10-15 minutes. This resting time helps to meld the wonderful flavors together beautifully.

                Serve the soup while hot in individual bowls. Garnish with a generous sprinkle of shredded cheddar cheese, a handful of fresh cilantro, a dollop of sour cream or Greek yogurt, and top it off with a few crushed tortilla chips for an added crunch.

                  Prep Time, Total Time, Servings: 15 mins | 6-7 hrs (slow cooker) | Serves 6