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A steaming bowl of chicken enchilada soup with a rich, red tomato-based broth, topped with shredded cheese, chopped cilantro, and slices of avocado. The bowl is placed on a rustic wooden table, with tortilla chips and a sprinkle of chili powder visible nearby, and a spoon resting inside.

Slow Cooker Chicken Enchilada Soup

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

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.

Ingredients

Scale
  • 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

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

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Find it online: https://recipeswonders.com/slow-cooker-chicken-enchilada-soup/