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- 1 pound boneless, skinless chicken breasts - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups chicken broth - 2 tablespoons taco seasoning - 1 teaspoon cumin - Salt and pepper, to taste - 1 cup shredded cheddar cheese (plus extra for garnish) - 1/2 cup fresh cilantro, chopped (for garnish) - 1 avocado, diced (for garnish) - Lime wedges (for serving) To make a great soup, you need fresh, quality ingredients. I always start with boneless, skinless chicken breasts. They cook well and stay tender. The diced tomatoes add a nice kick with green chilies. Black beans bring protein and fiber, while corn adds sweetness. Onions and garlic give a flavorful base. Chicken broth enhances the soup's richness. Taco seasoning and cumin are key for that authentic taste. Don’t forget salt and pepper to make it pop. Cheese brings creaminess, while cilantro, avocado, and lime wedges make the dish bright and fresh. - Other protein options: Try turkey, beef, or tofu for variety. - Alternative beans and vegetables: Swap black beans for pinto or kidney beans. You can add bell peppers or zucchini for extra veggies. These options let you customize your soup. Feel free to mix in what you love or what’s on hand. Cooking should always be fun and flexible! To start, I recommend lining your slow cooker with a liner. This makes cleanup super easy. If you don't have a liner, just make sure the pot is clean. Place the pot on a flat, stable surface. This way, it won’t tip over while cooking. Now, let’s layer the ingredients. First, place 1 pound of boneless, skinless chicken breasts at the bottom. Next, add 1 can of diced tomatoes with green chilies. After that, toss in 1 can of black beans, rinsed and drained, and 1 can of corn kernels, drained. Then, add 1 medium chopped onion and 2 cloves of minced garlic. Pour in 2 cups of chicken broth. Sprinkle 2 tablespoons of taco seasoning and 1 teaspoon of cumin on top. You can also add salt and pepper to taste. Stir gently to mix it a bit, but make sure the chicken stays mostly submerged. Now, cover the slow cooker. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours. The chicken should be fully cooked and tender when it’s done. Once cooked, remove the chicken breasts. Use two forks to shred the chicken. Return the shredded chicken to the slow cooker and stir it well. Now, stir in 1 cup of shredded cheddar cheese. Wait for it to melt and mix in. Taste the soup and adjust the seasoning if needed. Serve the soup hot in bowls. Top with fresh cilantro, diced avocado, and extra cheese. Don’t forget to add a lime wedge on the side for squeezing into your soup! - Ensuring flavor balance: Start with good quality chicken broth. This adds depth to your soup. Use fresh spices like taco seasoning and cumin. They boost flavor without adding extra steps. Adjust salt and pepper as needed. Taste your soup before serving. This ensures it meets your flavor goals. - Maintaining chicken tenderness: Cook the chicken on low heat for 6-7 hours. This helps it stay juicy and tender. If you're short on time, high heat for 3-4 hours works too. Always shred the chicken after cooking. This distributes its flavor throughout the soup. - Ideal toppings and garnishes: Top your soup with fresh cilantro for a burst of flavor. Diced avocado adds creaminess. A sprinkle of shredded cheddar cheese gives a cheesy touch. Squeeze lime juice over the soup for a zesty finish. These garnishes enhance both taste and presentation. - Matching sides or bread pairings: Serve with warm tortilla chips for crunch. Cornbread is another great option. It soaks up the soup's flavors. A side salad can add freshness and balance your meal. - Best slow cooker sizes for this recipe: A 6-quart slow cooker is ideal. It gives enough space for all the ingredients. If you have a smaller one, you can halve the recipe. Just keep an eye on cooking times. - Cooking adjustments for different models: Some slow cookers run hotter than others. If yours does, check the soup after 2-3 hours on high. Adjust cooking time if needed. Always monitor the chicken for tenderness. {{image_2}} Making it gluten-free To make the soup gluten-free, use gluten-free taco seasoning. Most canned goods are safe, but check labels for any hidden gluten. Vegetarian options For a vegetarian twist, swap the chicken for a can of chickpeas or lentils. Use vegetable broth instead of chicken broth for a rich flavor. Adding spice or changing seasonings If you like heat, add diced jalapeños or chipotle peppers. You can also increase the taco seasoning for more flavor. Ingredient swaps for different flavor profiles Try adding sweet potatoes for a sweet touch. You can also swap black beans for pinto beans for a different texture. How to make ahead You can prep the soup a day in advance. Just chop the veggies and store them in the fridge. Add everything to the slow cooker in the morning for a warm meal at night. Freezing and reheating tips Cool the soup before freezing. Store it in airtight containers for up to three months. To reheat, thaw overnight in the fridge. Heat on the stove until hot, adding extra broth if needed. For your leftover soup, use airtight containers. Glass containers work best as they keep the soup fresh. You can also use plastic containers, but ensure they are BPA-free. Store your soup in the fridge. It stays good for about 3 to 4 days. To reheat, the best method is on the stove. Pour the soup into a pot and heat on medium. Stir often to avoid burning. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, about one minute at a time. Stir between heats to keep it even. Always check the heat before eating to ensure safety and taste. Check for a few signs to see if your soup is still fresh. First, look for any changes in color or texture. If it smells sour, it’s time to toss it. Also, if you see mold, do not eat it. Trust your senses; if it seems off, throw it out. Fresh food keeps you safe and healthy! Yes, you can use frozen chicken. It is safe as long as you cook it properly. If using frozen chicken, cook on high for 4-5 hours instead of low. This ensures the chicken cooks fully and stays tender. To thicken your soup, you have a few choices. You can add: - 1-2 tablespoons of cornstarch mixed with water - A few spoonfuls of cream cheese - Extra shredded cheese, stirring until melted Each of these options will help your soup reach the thickness you like. Yes, you can! Use a large pot or Dutch oven instead. 1. Sauté the onion and garlic until soft. 2. Add all other ingredients and bring to a boil. 3. Let it simmer for 30-40 minutes, stirring often. This method cooks the soup faster while still keeping it delicious. There are many tasty sides to pair with this soup, like: - Tortilla chips for dipping - Fresh bread or rolls - A simple green salad to add crunch These sides enhance the meal and make it even more enjoyable. This blog post covered how to make a tasty slow cooker chicken enchilada soup. You learned the required ingredients and how to prep your slow cooker for ease. I shared tips for cooking well and suggestions for serving and storing leftovers. Remember, you can switch up the spices or proteins to fit your taste. Enjoy making this soup with your favorite twists. Happy cooking!

Slow Cooker Chicken Enchilada Soup

Warm up your dinner plans with this delicious slow cooker chicken enchilada soup! Packed with tender chicken, zesty tomatoes, black beans, corn, and melted cheddar, this comforting soup is perfect for any day of the week. Just toss the ingredients in your slow cooker and let the flavors meld. Ready in a few hours, it’s ideal for busy families. Click through to explore the full recipe and make your next meal memorable!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 can (14.5 oz) diced tomatoes with green chilies

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

1 can (15 oz) corn kernels, drained

1 medium onion, chopped

2 cloves garlic, minced

2 cups chicken broth

2 tablespoons taco seasoning

1 teaspoon cumin

Salt and pepper, to taste

1 cup shredded cheddar cheese (plus extra for garnish)

1/2 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Lime wedges (for serving)

Instructions
 

In the slow cooker, place the chicken breasts at the bottom.

    Add the diced tomatoes, black beans, corn, chopped onion, and minced garlic on top of the chicken.

      Pour in the chicken broth and sprinkle the taco seasoning, cumin, salt, and pepper over the ingredients. Stir gently to combine, ensuring the chicken is somewhat submerged in the liquid.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

          Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well.

            Stir in the shredded cheddar cheese until melted and combined. Adjust seasoning if needed.

              Serve the soup hot in bowls, garnishing with fresh cilantro, diced avocado, and a sprinkle of extra cheese. Add a lime wedge on the side for squeezing into the soup.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 6