Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup: A Comforting and Flavorful Crockpot Delight 🌶️🥣🔥

1. Introduction

If you’re looking for a hearty, easy-to-make, and flavorful Enchilada Soup Crockpot, then this Soup Recipes Slow Cooker is your perfect solution. This Chicken Enchilada Soup Crock Pot recipe combines tender shredded chicken, smoky spices, and melty cheese, resulting in a deliciously satisfying meal that’s perfect for busy weeknights or cozy weekends. Not only is this soup incredibly easy to prepare, but it also offers a delightful alternative to traditional chicken enchiladas, making it a versatile addition to your collection of Chicken Recipes. Let’s dive into this flavorful Enchilada Soup adventure that will surely become a new family favorite.

2. Ingredients for Chicken Enchilada Soup Crockpot

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional toppings: sour cream, sliced jalapeños, cilantro, tortilla strips

3. How to Make Chicken Enchilada Soup in a Crockpot

**Step 1: Prepare the Ingredients**

Gather all your ingredients and chop the onion and garlic as needed. You can also rinse and drain the black beans and measure out your seasonings.

**Step 2: Load the Crockpot**

Place the chicken breasts or thighs in the crockpot. Add the chopped onion, minced garlic, black beans, Rotel tomatoes, corn, chicken broth, chili powder, cumin, paprika, salt, and pepper. For a richer flavor, you can also add a splash of tomato sauce or salsa if desired.

**Step 3: Cook the Soup**

Cover and cook on low for 6-8 hours or on high for 3-4 hours. The chicken will become tender and flavorful during this time, ready to be shredded or diced.

**Step 4: Shred the Chicken**

Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot and stir to combine.

**Step 5: Add Cheese and Final Touches**

Stir in half of the shredded cheese. Cover and cook on low for an additional 15 minutes until the cheese melts and the flavors meld. Taste and adjust seasonings if necessary.

**Step 6: Serve and Garnish**

Serve the hot Enchilada Soup with optional toppings like sour cream, sliced jalapeños, cilantro, and crispy tortilla strips for extra flavor and texture. For quick meal ideas, check out some of our Dinner Recipes that complement this soup.

4. Storage and Reheating Tips

Store any leftover Soup Dinner in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a microwave-safe bowl or on the stovetop over medium heat until heated through. The flavors often deepen after a day or two, making this soup even more delicious the next day. For longer storage, freeze the soup in freezer-safe containers for up to 3 months.

5. Serving Suggestions and Variations

This Enchilada Soup pairs beautifully with fresh tortilla chips, a side salad, or even a crusty piece of bread. For a milder flavor, reduce the amount of green chilies or spices. To make it more filling, add cooked rice or beans. For an extra cheesy touch, sprinkle additional cheese on top before serving.

6. Why Choose This Slow Cooker Chicken Enchilada Soup?

This Crockpot Chicken Enchilada Soup is popular among busy families because it requires minimal prep and delivers maximum flavor. With just a few ingredients and a slow cooker, you can enjoy a comforting bowl of Enchilada Soup that’s satisfying and easy to customize. Plus, the versatility of this recipe makes it perfect for meal prepping or feeding a crowd.

7. FAQs About Chicken Enchilada Soup Crockpot

What are the best toppings for enchilada soup?

Popular toppings include sour cream, shredded cheese, sliced jalapeños, chopped cilantro, and crushed tortilla chips. These toppings add texture and enhance the flavors of this delicious Enchilada Soup.

Can I use cooked chicken for this soup?

Absolutely! If you have leftover cooked chicken, simply add it during the last 15 minutes of cooking to warm through without overcooking.

Is this soup freezer-friendly?

Yes, this Crockpot Chicken Enchilada Soup is perfect for freezing. Store in airtight containers, and reheat thoroughly when ready to serve.

8. Related Recipes to Complete Your Meal

9. Conclusion

This Enchilada Soup Crockpot is a must-try for anyone seeking a quick, flavorful, and comforting Soup Dinner. Its simple preparation, vibrant flavors, and versatility make it perfect for feeding family and friends alike. Whether you’re a seasoned home cook or a beginner, this Chicken Enchilada Soup recipe will quickly become a staple in your recipe collection. Enjoy your cozy bowl of spicy, cheesy goodness and explore more delicious Dinner Ideas today!

Slow Cooker Chicken Enchilada Soup

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• Author: Maria
• Total Time: 6 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

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Description

Slow Cooker Chicken Enchilada Soup is a warm, hearty, and flavorful Crockpot dish perfect for busy weeknights. Combining tender shredded chicken, smoky spices, and melty cheese, this soup offers a comforting and satisfying meal with minimal effort. Ideal for those who love a spicy, cheesy, and filling soup, it’s quick to prepare, easily customizable, and perfect for feeding family or friends.

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Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 cup corn kernels (fresh or frozen)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Optional toppings: sour cream, sliced jalapeños, cilantro, tortilla strips

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Instructions

1. Gather all ingredients and chop the onion and garlic. Rinse and drain the black beans, measure out seasonings.
2. Place chicken in the crockpot. Add onion, garlic, black beans, Rotel, corn, broth, chili powder, cumin, paprika, salt, and pepper.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
4. Remove chicken, shred with forks, and return to crockpot. Stir to combine.
5. Add half of the shredded cheese, cover, and cook on low for 15 minutes for cheese to melt.
6. Serve hot with optional toppings like sour cream, jalapeños, cilantro, and tortilla strips.

Notes

• You can add cooked rice or beans to make it more filling.
• If desired, stir in a splash of tomato sauce or salsa for extra flavor.
• Leftovers taste even better the next day as flavors deepen.
• Freeze in airtight containers for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 350 Kcal
• Sugar: 6g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 80mg