Slow Cooker Chicken Enchilada Soup
Ingredients
- 2 boneless skinless chicken breasts
about 1 pound
- 2 cups good-quality chicken stock
- 1 1/4 cup red enchilada sauce*
homemade or store-bought, or a 10-ounce can
- 2 cans black beans
rinsed and drained, 14-ounce
- 1 can fire-roasted diced tomatoes
with juice, 14-ounce
- 1 can whole-kernel corn**
drained, 15-ounce
- 1 can diced green chiles
4-ounce
- 2 cloves garlic
minced
- 1 white onion
peeled and diced
- 1 teaspoon ground cumin
- or more/less to taste1 teaspoon salt
- optional garnishes: chopped fresh cilantro
diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips
Directions
- 1
Add all ingredients to a large slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
- 2
Serve warm, with optional garnishes.
- 3
You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.
Slow Cooker Chicken Enchilada Soup
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Ratings & Reviews
Based on 97 ratings
Rating Breakdown
About this Recipe
Craving a deeply comforting, flavor-packed meal that practically cooks itself? This Slow Cooker Chicken Enchilada Soup delivers all the vibrant taste of your favorite enchiladas in a hearty, easy-to-make bowl, perfect for busy weeknights.
Why This Recipe Works
This recipe shines thanks to the magic of the slow cooker, transforming simple ingredients into a rich and savory soup with minimal effort. You'll love how the chicken breasts slowly tenderize and absorb all the robust flavors from the red enchilada sauce, fire-roasted tomatoes, and aromatic spices. It’s a true set-it-and-forget-it dish that guarantees a delicious outcome.
What to Expect
Prepare for a wonderfully thick and hearty soup brimming with tender shredded chicken, creamy black beans, sweet corn, and a gentle kick from diced green chiles. The savory depth of the red enchilada sauce is perfectly balanced by the bright tang of tomatoes and the earthy warmth of ground cumin. It's a satisfying, full-bodied soup that feels both comforting and exciting, promising a robust flavor experience in every spoonful. This is the kind of soup that warms you from the inside out and instantly becomes a family favorite.
Customization & Variations
This versatile soup is incredibly adaptable to your pantry and preferences. While boneless, skinless chicken breasts are specified, you could easily use boneless, skinless chicken thighs for an even richer texture. If you're out of black beans, pinto beans make a great substitute, or add extra corn for more sweetness. Feel free to use your favorite brand of red enchilada sauce, or even a homemade version if you have one on hand, to truly personalize the flavor. Don't forget to get creative with your garnishes – they truly elevate the experience!
Serving & Context
This Slow Cooker Chicken Enchilada Soup is an ideal choice for cozy family dinners, casual gatherings, or meal prepping for a week of delicious lunches. Serve it hot and allow everyone to customize their bowl with an array of fresh garnishes like chopped fresh cilantro, diced avocado, a sprinkle of shredded cheese, or a dollop of sour cream. Don't forget some crispy tortilla strips or chips for dipping!