DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipesure

Slow Cooker Creamy Chicken Enchilada Soup Delight

by
- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) enchilada sauce (red or green, based on preference) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream or coconut milk for a dairy-free option - Fresh cilantro and avocado for garnish - 1 can (14.5 oz) diced tomatoes, undrained - Ground cumin, smoked paprika, chili powder - Salt and pepper to taste - Tortilla chips for serving In this recipe, I focus on fresh, simple ingredients. Start with one pound of boneless chicken. This gives a nice base for the soup. Black beans add protein and texture. Corn brings sweetness and crunch. The enchilada sauce adds deep flavor. Choose red or green based on your taste. For seasoning, I use one onion and two garlic cloves. Diced onion adds sweetness. Minced garlic boosts the flavor. A cup of chicken broth keeps the soup rich. You can swap it with vegetable broth for a lighter touch. I like to add a cup of heavy cream, but coconut milk works great for a dairy-free option. Garnishing is key to a great soup. Fresh cilantro adds a pop of color. Diced avocado gives creaminess. Don't forget the tortilla chips! They add a nice crunch and are perfect for dipping. To sum up, these ingredients make a flavorful, creamy chicken enchilada soup. Each one adds to the dish's rich taste. - Arrange chicken breasts in the bottom of the slow cooker. - Dice the onion and mince the garlic. Start by placing the chicken breasts in the slow cooker. This forms the base of your soup. Next, you want to chop the onion. Dice it finely so it blends well with the other flavors. Then, mince the garlic. This adds a strong, tasty kick to your dish. - Add beans, corn, enchilada sauce, diced tomatoes, and chicken broth. - Season with cumin, paprika, chili powder, salt, and pepper. Now it's time to add the fun stuff! Pour in the black beans and drained corn. Then, add the enchilada sauce and diced tomatoes. The chicken broth will help everything cook down into a rich soup. Sprinkle the cumin, paprika, chili powder, salt, and pepper over the top. Stir it all together so the spices mix in well. - Cover and cook on low for 6-8 hours or on high for 3-4 hours. - Shred the chicken and return it to the soup. Cover the slow cooker with the lid. If you're cooking on low, let it work its magic for 6 to 8 hours. For a quicker meal, use the high setting for 3 to 4 hours. Once the chicken is cooked, take it out. Use two forks to shred it into pieces. Then, put the shredded chicken back into the soup. - Stir in heavy cream or coconut milk. - Cook for an additional 15-30 minutes on low. For the last step, stir in either heavy cream or coconut milk. This adds a creamy texture to your soup. Let it cook for another 15 to 30 minutes on low. This helps the flavors meld together beautifully. Your slow cooker creamy chicken enchilada soup is almost ready to serve! - Substitute heavy cream with coconut milk. - Use cashew cream for added richness. I love using coconut milk in this recipe. It adds a creamy touch without dairy. Cashew cream is also a great choice. It gives a smooth texture and a nutty flavor. Both options let you enjoy this soup even if you are avoiding dairy. - Add lime juice or zest before serving. - Include chopped jalapeños for heat. Add lime juice before serving. It brightens the soup and adds freshness. If you like heat, chopped jalapeños work well. They bring a nice kick and layer of flavor that makes the soup special. - Pair with fresh tortilla chips or crusty bread. - Serve with a side salad for a complete meal. I recommend serving this soup with tortilla chips for crunch. They are perfect for dipping! A piece of crusty bread also complements the soup nicely. For a full meal, add a fresh salad on the side. This way, you have a colorful and tasty dinner that everyone will love. {{image_2}} You can make this soup vegetarian by swapping the chicken. Use diced sweet potatoes or tofu instead. Both options add a nice texture and flavor. For the broth, switch to vegetable broth instead of chicken broth. This keeps it rich and satisfying while being meat-free. If you want a change from chicken, try turkey or cooked sausage. Both work well and add a unique flavor. You can also use shredded beef for a hearty twist. This can make your soup feel more filling and meaty, perfect for any dinner. You can easily adjust the spice in this soup. If you like heat, add more chili powder and a pinch of cayenne pepper. This will give your soup a nice kick. For those who prefer a milder flavor, choose a less spicy enchilada sauce. This way, everyone can enjoy their bowl just the way they like it. After you finish your soup, let it cool down. Then, transfer the cooled soup to an airtight container. Seal it tight to keep the flavors fresh. You can store it in the refrigerator for up to 3-4 days. This way, you can enjoy the creamy chicken enchilada soup again. If you want to save some for later, freezing works great. Freeze the soup in individual portions. This makes it easy to grab a meal when you need it. When you are ready to eat, thaw it overnight in the refrigerator. This helps keep the taste and texture just right. To reheat your soup, you can use the stove or the microwave. If the soup seems too thick, add a splash of broth. This will help bring back the creamy consistency. Stir well and enjoy your warm bowl of goodness! Yes, you can use frozen chicken, but adjust cooking time accordingly. If you start with frozen chicken, cook on high for about 4-5 hours. If using low, cook for 8-10 hours. Always check that the chicken reaches 165°F for safety. You have two easy options to thicken the soup. First, you can make a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Second, mash some of the black beans with a fork. This will add body to the soup. Garnishing the soup makes it even better! You can use shredded cheese, sour cream, or diced red onions. Fresh cilantro and avocado also add great flavor and color. Don’t forget tortilla chips for a nice crunch! This blog post covered how to make a delicious slow cooker soup. You learned about the key ingredients, seasoning, and cooking process. We discussed tips for making it dairy-free and options for different proteins. Remember, it’s easy to customize this dish for your taste. Store leftovers properly to enjoy later. With these steps, you can create a tasty meal everyone will love. Enjoy cooking and experimenting with flavors!

WANT TO SAVE THIS RECIPE?

Craving a warm, hearty meal? Let me introduce you to my Slow Cooker Creamy Chicken Enchilada Soup Delight. It’s easy to make and totally satisfying! Packed with tender chicken, beans, and a creamy touch, this soup warms you from the inside out. Plus, it simmers to perfection while you relax. Join me as I share step-by-step instructions, tips, and tasty variations to make this comforting dish your own!

Ingredients

Main Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) enchilada sauce (red or green, based on preference)

Seasoning and Garnishing

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • Fresh cilantro and avocado for garnish

Additional Ingredients

  • 1 can (14.5 oz) diced tomatoes, undrained
  • Ground cumin, smoked paprika, chili powder
  • Salt and pepper to taste
  • Tortilla chips for serving

In this recipe, I focus on fresh, simple ingredients. Start with one pound of boneless chicken. This gives a nice base for the soup. Black beans add protein and texture. Corn brings sweetness and crunch. The enchilada sauce adds deep flavor. Choose red or green based on your taste.

For seasoning, I use one onion and two garlic cloves. Diced onion adds sweetness. Minced garlic boosts the flavor. A cup of chicken broth keeps the soup rich. You can swap it with vegetable broth for a lighter touch. I like to add a cup of heavy cream, but coconut milk works great for a dairy-free option.

Garnishing is key to a great soup. Fresh cilantro adds a pop of color. Diced avocado gives creaminess. Don’t forget the tortilla chips! They add a nice crunch and are perfect for dipping.

To sum up, these ingredients make a flavorful, creamy chicken enchilada soup. Each one adds to the dish’s rich taste.

Step-by-Step Instructions

Prep the Ingredients

  • Arrange chicken breasts in the bottom of the slow cooker.
  • Dice the onion and mince the garlic.

Start by placing the chicken breasts in the slow cooker. This forms the base of your soup. Next, you want to chop the onion. Dice it finely so it blends well with the other flavors. Then, mince the garlic. This adds a strong, tasty kick to your dish.

Combine Ingredients in Slow Cooker

  • Add beans, corn, enchilada sauce, diced tomatoes, and chicken broth.
  • Season with cumin, paprika, chili powder, salt, and pepper.

Now it’s time to add the fun stuff! Pour in the black beans and drained corn. Then, add the enchilada sauce and diced tomatoes. The chicken broth will help everything cook down into a rich soup. Sprinkle the cumin, paprika, chili powder, salt, and pepper over the top. Stir it all together so the spices mix in well.

Cooking Process

  • Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  • Shred the chicken and return it to the soup.

Cover the slow cooker with the lid. If you’re cooking on low, let it work its magic for 6 to 8 hours. For a quicker meal, use the high setting for 3 to 4 hours. Once the chicken is cooked, take it out. Use two forks to shred it into pieces. Then, put the shredded chicken back into the soup.

Final Touches

  • Stir in heavy cream or coconut milk.
  • Cook for an additional 15-30 minutes on low.

For the last step, stir in either heavy cream or coconut milk. This adds a creamy texture to your soup. Let it cook for another 15 to 30 minutes on low. This helps the flavors meld together beautifully. Your slow cooker creamy chicken enchilada soup is almost ready to serve!

Tips & Tricks

Make it Dairy-Free

  • Substitute heavy cream with coconut milk.
  • Use cashew cream for added richness.

I love using coconut milk in this recipe. It adds a creamy touch without dairy. Cashew cream is also a great choice. It gives a smooth texture and a nutty flavor. Both options let you enjoy this soup even if you are avoiding dairy.

Enhance the Flavor

  • Add lime juice or zest before serving.
  • Include chopped jalapeños for heat.

Add lime juice before serving. It brightens the soup and adds freshness. If you like heat, chopped jalapeños work well. They bring a nice kick and layer of flavor that makes the soup special.

Serving Suggestions

  • Pair with fresh tortilla chips or crusty bread.
  • Serve with a side salad for a complete meal.

I recommend serving this soup with tortilla chips for crunch. They are perfect for dipping! A piece of crusty bread also complements the soup nicely. For a full meal, add a fresh salad on the side. This way, you have a colorful and tasty dinner that everyone will love.

Variations

Vegetarian Option

You can make this soup vegetarian by swapping the chicken. Use diced sweet potatoes or tofu instead. Both options add a nice texture and flavor. For the broth, switch to vegetable broth instead of chicken broth. This keeps it rich and satisfying while being meat-free.

Different Protein Choices

If you want a change from chicken, try turkey or cooked sausage. Both work well and add a unique flavor. You can also use shredded beef for a hearty twist. This can make your soup feel more filling and meaty, perfect for any dinner.

Spice Levels

You can easily adjust the spice in this soup. If you like heat, add more chili powder and a pinch of cayenne pepper. This will give your soup a nice kick. For those who prefer a milder flavor, choose a less spicy enchilada sauce. This way, everyone can enjoy their bowl just the way they like it.

Storage Info

Storing Leftovers

After you finish your soup, let it cool down. Then, transfer the cooled soup to an airtight container. Seal it tight to keep the flavors fresh. You can store it in the refrigerator for up to 3-4 days. This way, you can enjoy the creamy chicken enchilada soup again.

Freezing Instructions

If you want to save some for later, freezing works great. Freeze the soup in individual portions. This makes it easy to grab a meal when you need it. When you are ready to eat, thaw it overnight in the refrigerator. This helps keep the taste and texture just right.

Reheating Tips

To reheat your soup, you can use the stove or the microwave. If the soup seems too thick, add a splash of broth. This will help bring back the creamy consistency. Stir well and enjoy your warm bowl of goodness!

FAQs

Can I use frozen chicken breasts?

Yes, you can use frozen chicken, but adjust cooking time accordingly. If you start with frozen chicken, cook on high for about 4-5 hours. If using low, cook for 8-10 hours. Always check that the chicken reaches 165°F for safety.

How can I thicken the soup?

You have two easy options to thicken the soup. First, you can make a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Second, mash some of the black beans with a fork. This will add body to the soup.

What can I garnish the soup with?

Garnishing the soup makes it even better! You can use shredded cheese, sour cream, or diced red onions. Fresh cilantro and avocado also add great flavor and color. Don’t forget tortilla chips for a nice crunch!

This blog post covered how to make a delicious slow cooker soup. You learned about the key ingredients, seasoning, and cooking process. We discussed tips for making it dairy-free and options for different proteins. Remember, it’s easy to customize this dish for your taste. Store leftovers properly to enjoy later. With these steps, you can create a tasty meal everyone will love. Enjoy cooking and experimenting with flavors!

- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (10 oz) enchilada sauce (red or green, based on preference) - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream or coconut milk for a dairy-free option - Fresh cilantro and avocado for garnish - 1 can (14.5 oz) diced tomatoes, undrained - Ground cumin, smoked paprika, chili powder - Salt and pepper to taste - Tortilla chips for serving In this recipe, I focus on fresh, simple ingredients. Start with one pound of boneless chicken. This gives a nice base for the soup. Black beans add protein and texture. Corn brings sweetness and crunch. The enchilada sauce adds deep flavor. Choose red or green based on your taste. For seasoning, I use one onion and two garlic cloves. Diced onion adds sweetness. Minced garlic boosts the flavor. A cup of chicken broth keeps the soup rich. You can swap it with vegetable broth for a lighter touch. I like to add a cup of heavy cream, but coconut milk works great for a dairy-free option. Garnishing is key to a great soup. Fresh cilantro adds a pop of color. Diced avocado gives creaminess. Don't forget the tortilla chips! They add a nice crunch and are perfect for dipping. To sum up, these ingredients make a flavorful, creamy chicken enchilada soup. Each one adds to the dish's rich taste. - Arrange chicken breasts in the bottom of the slow cooker. - Dice the onion and mince the garlic. Start by placing the chicken breasts in the slow cooker. This forms the base of your soup. Next, you want to chop the onion. Dice it finely so it blends well with the other flavors. Then, mince the garlic. This adds a strong, tasty kick to your dish. - Add beans, corn, enchilada sauce, diced tomatoes, and chicken broth. - Season with cumin, paprika, chili powder, salt, and pepper. Now it's time to add the fun stuff! Pour in the black beans and drained corn. Then, add the enchilada sauce and diced tomatoes. The chicken broth will help everything cook down into a rich soup. Sprinkle the cumin, paprika, chili powder, salt, and pepper over the top. Stir it all together so the spices mix in well. - Cover and cook on low for 6-8 hours or on high for 3-4 hours. - Shred the chicken and return it to the soup. Cover the slow cooker with the lid. If you're cooking on low, let it work its magic for 6 to 8 hours. For a quicker meal, use the high setting for 3 to 4 hours. Once the chicken is cooked, take it out. Use two forks to shred it into pieces. Then, put the shredded chicken back into the soup. - Stir in heavy cream or coconut milk. - Cook for an additional 15-30 minutes on low. For the last step, stir in either heavy cream or coconut milk. This adds a creamy texture to your soup. Let it cook for another 15 to 30 minutes on low. This helps the flavors meld together beautifully. Your slow cooker creamy chicken enchilada soup is almost ready to serve! - Substitute heavy cream with coconut milk. - Use cashew cream for added richness. I love using coconut milk in this recipe. It adds a creamy touch without dairy. Cashew cream is also a great choice. It gives a smooth texture and a nutty flavor. Both options let you enjoy this soup even if you are avoiding dairy. - Add lime juice or zest before serving. - Include chopped jalapeños for heat. Add lime juice before serving. It brightens the soup and adds freshness. If you like heat, chopped jalapeños work well. They bring a nice kick and layer of flavor that makes the soup special. - Pair with fresh tortilla chips or crusty bread. - Serve with a side salad for a complete meal. I recommend serving this soup with tortilla chips for crunch. They are perfect for dipping! A piece of crusty bread also complements the soup nicely. For a full meal, add a fresh salad on the side. This way, you have a colorful and tasty dinner that everyone will love. {{image_2}} You can make this soup vegetarian by swapping the chicken. Use diced sweet potatoes or tofu instead. Both options add a nice texture and flavor. For the broth, switch to vegetable broth instead of chicken broth. This keeps it rich and satisfying while being meat-free. If you want a change from chicken, try turkey or cooked sausage. Both work well and add a unique flavor. You can also use shredded beef for a hearty twist. This can make your soup feel more filling and meaty, perfect for any dinner. You can easily adjust the spice in this soup. If you like heat, add more chili powder and a pinch of cayenne pepper. This will give your soup a nice kick. For those who prefer a milder flavor, choose a less spicy enchilada sauce. This way, everyone can enjoy their bowl just the way they like it. After you finish your soup, let it cool down. Then, transfer the cooled soup to an airtight container. Seal it tight to keep the flavors fresh. You can store it in the refrigerator for up to 3-4 days. This way, you can enjoy the creamy chicken enchilada soup again. If you want to save some for later, freezing works great. Freeze the soup in individual portions. This makes it easy to grab a meal when you need it. When you are ready to eat, thaw it overnight in the refrigerator. This helps keep the taste and texture just right. To reheat your soup, you can use the stove or the microwave. If the soup seems too thick, add a splash of broth. This will help bring back the creamy consistency. Stir well and enjoy your warm bowl of goodness! Yes, you can use frozen chicken, but adjust cooking time accordingly. If you start with frozen chicken, cook on high for about 4-5 hours. If using low, cook for 8-10 hours. Always check that the chicken reaches 165°F for safety. You have two easy options to thicken the soup. First, you can make a cornstarch slurry. Mix equal parts cornstarch and water, then stir it in. Second, mash some of the black beans with a fork. This will add body to the soup. Garnishing the soup makes it even better! You can use shredded cheese, sour cream, or diced red onions. Fresh cilantro and avocado also add great flavor and color. Don’t forget tortilla chips for a nice crunch! This blog post covered how to make a delicious slow cooker soup. You learned about the key ingredients, seasoning, and cooking process. We discussed tips for making it dairy-free and options for different proteins. Remember, it’s easy to customize this dish for your taste. Store leftovers properly to enjoy later. With these steps, you can create a tasty meal everyone will love. Enjoy cooking and experimenting with flavors!

Slow Cooker Creamy Chicken Enchilada Soup

Savor the delicious flavors of Slow Cooker Creamy Chicken Enchilada Soup with this easy recipe! Perfect for cozy dinners, this soup combines tender chicken, black beans, and a rich creamy sauce, topped with fresh cilantro and avocado. Discover the joy of effortless cooking with your slow cooker. Don't miss out—click to explore this recipe and make your mealtime special! #SlowCookerRecipes #ChickenEnchiladaSoup #ComfortFood #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn kernels, drained

1 can (10 oz) enchilada sauce (red or green, based on preference)

1 can (14.5 oz) diced tomatoes, undrained

1 medium onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream or coconut milk for a dairy-free option

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro and avocado for garnish

Tortilla chips for serving

Instructions
 

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

    Add the diced onion, minced garlic, black beans, corn, enchilada sauce, diced tomatoes, and chicken broth over the chicken.

      Season the mixture with ground cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine well.

        Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and tender.

          Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.

            Stir in the heavy cream or coconut milk and adjust seasoning if necessary. Let it cook for an additional 15-30 minutes on low to allow the flavors to meld.

              Serve hot in bowls, garnished with fresh cilantro, diced avocado, and a handful of tortilla chips for crunch.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 4-6

                  WANT TO SAVE THIS RECIPE?

                  Leave a Comment

                  Recipe Rating