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- 1 pound boneless skinless chicken breasts - 1 can black beans - 1 can corn - 1 can red enchilada sauce - 1 medium onion - 2 cloves garlic The main ingredients create the base of this soup. The chicken adds protein and heartiness. Black beans and corn bring in fiber and sweetness. Red enchilada sauce gives it a rich, spicy flavor. Onion and garlic add depth to the taste. - Chili powder - Cumin - Smoked paprika - Salt and pepper Seasonings elevate the flavor. Chili powder gives a warm, spicy kick. Cumin adds a nutty, earthy taste. Smoked paprika brings a subtle smokiness. Salt and pepper enhance all the flavors. Adjust these to suit your taste. - Shredded cheddar cheese - Fresh cilantro - Sour cream or Greek yogurt - Tortilla chips Garnishes make the dish pop. Shredded cheddar cheese adds creaminess. Fresh cilantro gives a bright, fresh taste. Sour cream or Greek yogurt adds tang. Tortilla chips provide a crunchy contrast. Serve these on top for a fun twist. - Place chicken breasts in the slow cooker. This gives a great base for the soup. - Combine the black beans, corn, enchilada sauce, onion, garlic, diced tomatoes, and chicken broth in a bowl. - Add chili powder, cumin, smoked paprika, salt, and pepper for flavor. - Pour this mixture over the chicken, ensuring it covers the chicken well. This will help the chicken absorb all the flavors. - Set the slow cooker to low for 6-7 hours or high for 3-4 hours. Cooking on low gives the best taste. - After the time is up, check if the chicken is tender. - Remove the chicken and shred it using two forks. This makes it easy to mix back into the soup. - Return the shredded chicken to the soup and stir well. - Taste the soup and adjust seasoning if needed. You can add more salt or spices for extra flavor. - Let the soup sit on warm for 10-15 minutes. This helps the flavors mix even better. - Serve hot, and enjoy the delicious meal! To get the best flavor in your Chicken Enchilada Soup, seasoning is key. Start with salt and pepper. These basics enhance all the other flavors. Next, add chili powder, cumin, and smoked paprika. These spices give your soup a warm, rich taste. For a thicker soup, you can mash some of the black beans into the broth. This adds body without changing the flavor. Another tip is to let the soup sit after cooking. The flavors mix and deepen, making each bite even better. Choosing the right slow cooker matters. A 6-quart slow cooker works best for this recipe. It gives you enough space for all the ingredients. Look for one with a temperature dial for low and high settings. This helps you get the cooking time right. Cooking times affect flavor too. Set your slow cooker on low for 6-7 hours. If you're short on time, high for 3-4 hours works. Just make sure the chicken is fully cooked before serving. Meal prepping can save you time. Chop the onion and garlic a day ahead. Store them in airtight containers. You can also rinse and drain the beans and corn early. This way, you can just toss everything in the slow cooker when you're ready to cook. For storing prepped veggies and chicken, keep them in the fridge. Use them within 1-2 days for the best taste. This will help you create a quick and tasty meal whenever you want! {{image_2}} You can swap in lean turkey or tofu for the chicken. Both options keep the soup tasty and lower in fat. Use low-sodium broth to cut back on salt. This helps keep your heart healthy while still enjoying a flavorful meal. Try adding bell peppers, zucchini, or spinach for extra nutrients. These veggies blend well with the soup and add color. To incorporate greens, chop them finely and toss them in during the last hour of cooking. This way, they stay vibrant and fresh. For a kick, add Southwest spices like cayenne or chipotle. They bring a smoky heat that enhances the soup's depth. Experiment with different cheeses, too. Queso fresco or pepper jack can add a new layer of flavor. Sprinkle them on top before serving for a melty treat. After you enjoy your Chicken Enchilada Soup, let it cool. Store leftovers in an airtight container. Refrigerate within two hours for safety. This keeps the soup fresh and tasty. It will last three to four days in the fridge. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it well and label it with the date. You can freeze the soup for up to three months. To reheat, thaw it in the fridge overnight. Then, warm it on the stove or in the microwave until hot. When refrigerated, Chicken Enchilada Soup is best eaten within four days. If you freeze it, use it within three months for the best flavor. Always check for signs of spoilage before eating. If it smells off or looks strange, toss it out. This helps keep you safe and healthy. To make Chicken Enchilada Soup vegetarian, you can swap the chicken for plant-based proteins. Use: - 1 pound of cubed tofu or tempeh - 1 can of chickpeas, drained and rinsed These alternatives will provide protein and a good texture. You may also want to add more veggies, like diced bell peppers or zucchini, for extra flavor and nutrition. Yes, you can use frozen chicken in the slow cooker. It is safe, but there are some tips to follow: - Cook on high for 4-5 hours if the chicken is frozen. - Ensure the internal temperature reaches 165°F (75°C) for safety. - Always check the chicken for doneness before shredding. Using frozen chicken may alter the cooking time, so keep an eye on it. You can pair Chicken Enchilada Soup with a variety of sides. Here are some great options: - Warm tortilla chips for crunch. - A fresh green salad with lime vinaigrette. - Homemade guacamole or salsa for dipping. - Cornbread or crusty bread to soak up the soup. These sides will enhance the meal and make it even more enjoyable! This blog post shared a simple, tasty Chicken Enchilada Soup recipe. You learned about key ingredients and seasonings. Step-by-step instructions helped you cook with ease. Plus, you discovered tips for flavor and meal prep, along with variations for your taste. In the end, this soup is not just easy to make; it’s also versatile. Experiment with flavors and ingredients you love. Enjoy creating this warm, hearty dish!

Chicken Enchilada Soup Slow Cooker

Warm up with a delicious bowl of Chicken Enchilada Soup! This easy-to-make recipe combines tender chicken, black beans, and zesty enchilada sauce for a comforting meal that’s perfect any day. Just toss everything into your slow cooker and let it do the work! Ready to impress your taste buds? Click through for the full recipe and make your kitchen smell amazing! #ChickenEnchiladaSoup #SlowCookerRecipes #ComfortFood #HealthyEating
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Ingredients
  

1 pound boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 medium onion, 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 cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese (for garnish)

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for garnish)

Tortilla chips (for serving)

Instructions
 

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

    In a separate bowl, mix together the black beans, corn, enchilada sauce, chopped onion, minced garlic, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper.

      Pour the mixture over the chicken in the slow cooker, ensuring the chicken is well covered.

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

          Once cooked, remove the chicken breasts from the soup and shred them using two forks.

            Return the shredded chicken to the slow cooker and stir well to combine. Adjust seasoning as needed.

              Let the soup sit on warm for an additional 10-15 minutes to meld the flavors together.

                Serve the soup hot in bowls, garnished with shredded cheese, fresh cilantro, a dollop of sour cream, and crushed tortilla chips on top.

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