There’s something so comforting about a warm bowl of chicken enchilada soup, especially when it’s made in a slow cooker. I’m telling you, this recipe is the definition of effortless cooking! You can toss everything in before your day gets busy, and just let the magic happen. The combination of tender shredded chicken, hearty beans, and vibrant spices creates a symphony of flavors that’s simply irresistible. And the best part? You don’t have to hover over the stove; just set it and forget it! In about four hours, your home will be filled with the mouthwatering aroma of Mexican spices, making it feel like a fiesta. Plus, with healthy ingredients packed in, you can feel good about serving this to your family. Trust me, once you try this chicken enchilada soup, it’ll become a staple in your meal rotation. It’s cozy, delicious, and oh-so-easy!

Why You’ll Love This Recipe

Flavor Explosion: Each bowl is packed with zesty flavors from the enchilada seasoning and tender chicken, making it a taste sensation that warms your soul.
Set It and Forget It: The slow cooker does all the heavy lifting! Just add your ingredients, set the timer, and go about your day while it cooks to perfection.
Healthy Comfort Food: With protein-rich chicken, fiber-filled beans, and wholesome veggies, this recipe is as nutritious as it is delicious.
Family-Friendly: It’s a crowd-pleaser! Kids and adults alike will love the yummy flavors, and you can easily adjust the spice level to suit everyone’s taste.
Perfect for Meal Prep: This soup keeps well in the fridge, making it ideal for leftovers or meal prep for the week ahead. Just reheat and enjoy!
Customizable: Add your favorite toppings like cheese, avocado, or cilantro to make it your own. The possibilities are endless!

Ingredients List

Gather these simple ingredients to whip up your delicious chicken enchilada soup:

For the Soup:
2 cups chicken broth
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup shredded chicken, cooked and shredded
For the Seasoning:
1 packet enchilada seasoning

These ingredients combine to create a hearty and flavorful soup, perfect for any night of the week! The chicken broth serves as a rich base, while the black beans and corn add texture and a nutritious punch. Don’t forget that enchilada seasoning—it’s what brings all those amazing flavors together!

How to Prepare Chicken Enchilada Soup Slow Cooker

Making this chicken enchilada soup in your slow cooker is as easy as pie! Follow these simple steps, and you’ll have a warm, delicious meal waiting for you at the end of the day.

Step 1: Combine Ingredients

First things first, you’ll want to layer all your ingredients in the slow cooker. Start with the chicken broth at the bottom; this helps create a lovely base. Then, gently add the black beans and corn, ensuring they’re evenly distributed. Finally, toss in the shredded chicken and sprinkle that enchilada seasoning on top. Trust me, this layering is key! It allows the spices to infuse their flavor into the broth and chicken as it cooks, creating a rich and flavorful soup that’s absolutely divine.

Step 2: Cooking Time

Now, set your slow cooker to low and let it work its magic for about 4 hours. The beauty of slow cooking is that it develops flavor over time. To check if your soup is ready, just take a peek! The chicken should be heated through, and the broth will be bubbling gently. If you have a meat thermometer, aim for an internal temperature of 165°F for the chicken. Once that’s done, you can give it a gentle stir to mix everything up, and voilà! Your chicken enchilada soup is ready to be served and enjoyed!

Tips for Success

To ensure your chicken enchilada soup turns out perfectly every time, here are some tried-and-true tips that I swear by!

Use Fresh Ingredients: Whenever possible, opt for fresh ingredients over canned. Fresh chicken and vegetables can elevate the flavor and texture of your soup. If you’re in a rush, though, rotisserie chicken works great too!
Adjust the Spice: If you like a bit of heat, consider adding jalapeños or chipotle peppers to the mix. You can also include a pinch of cayenne pepper for an extra kick. Just be cautious; you can always add more spice, but it’s hard to take it away!
Beans and More Beans: Feel free to mix it up with different beans! Pinto or kidney beans can add a new flavor dimension. Just make sure they’re rinsed and drained well if using canned.
Herbs and Garnishes: Once your soup is ready, top it off with fresh cilantro, avocado slices, or a squeeze of lime juice. These touches bring brightness and freshness that enhance the overall dish.
Make It Creamy: For a creamier version, stir in a little sour cream or cream cheese just before serving. It adds a nice richness that complements the spices beautifully.
Freeze for Later: This soup freezes well! If you have leftovers, portion them out and store in airtight containers. Just reheat on the stove or in the microwave when you’re ready for a quick meal.

By following these tips, you’ll not only make a delicious chicken enchilada soup but also impress your family and friends with your cooking skills!

Nutritional Information

Let’s talk about the nutritional goodness packed into this chicken enchilada soup! Each bowl is not just delicious but also filled with nutrients that can fit nicely into a balanced diet. Here’s a breakdown of what you can expect:

Calories: 250
Fat: 5g
Saturated Fat: 1g
Cholesterol: 60mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 8g
Sugar: 2g
Protein: 20g
Potassium: 600mg
Vitamin A: 500 IU
Vitamin C: 10mg
Calcium: 100mg
Iron: 2mg

Keep in mind, these values are estimates and can vary depending on the specific ingredients you use. For example, if you choose low-sodium broth, it’ll help cut down on the sodium content. And if you load it up with fresh veggies, you’ll get even more nutrients! So feel free to tweak things a bit to suit your nutritional needs while still enjoying all that comforting flavor.

Storage & Reheating Instructions

Storing leftovers of this delicious chicken enchilada soup is super simple! Just let the soup cool down a bit after cooking, then transfer it to airtight containers. I love using glass containers because they keep things fresh and you can see the vibrant colors of the soup. You can store it in the fridge for up to 4 days, making it perfect for meal prep or quick lunches during the week.

If you want to keep it for longer, you can freeze it! Just make sure to leave a little space in the container for the soup to expand as it freezes. This soup can last up to 3 months in the freezer. When you’re ready to enjoy it again, just take it out and let it thaw in the fridge overnight, or if you’re in a hurry, you can use the defrost setting on your microwave.

For reheating, a pot on the stove works best to bring back that delightful flavor and texture. Heat it over medium heat, stirring occasionally until it’s warmed through. If you prefer the microwave, place it in a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between, until it’s piping hot. Just be careful not to overheat it, as soups can sometimes splatter! Either way, you’ll be ready to dive back into that warm, comforting bowl of chicken enchilada soup in no time!

FAQ Section

Can I use frozen chicken?

Absolutely! You can use frozen chicken in this chicken enchilada soup slow cooker recipe. Just toss the frozen chicken breasts or thighs right into the slow cooker with the other ingredients. The slow cooking process will safely thaw and cook the chicken to perfection. Just make sure to give it a little extra cooking time, about 30 minutes more, to ensure everything is heated through and delicious!

What can I substitute for enchilada seasoning?

If you don’t have enchilada seasoning on hand, no worries! You can make your own mix with spices typically found in your pantry. Combine chili powder, cumin, garlic powder, onion powder, and a pinch of oregano. A quick mix of these spices will give you a delicious flavor profile that closely resembles store-bought enchilada seasoning. You can adjust the quantities based on your taste preferences, too!

How do I make this soup spicier?

If you’re looking to turn up the heat in your chicken enchilada soup, there are plenty of ways to do it! Start by adding diced jalapeños or serrano peppers when you combine your ingredients. If you want an extra kick, sprinkle in some cayenne pepper or add a splash of hot sauce. You could even blend in some chipotle peppers in adobo sauce for a smoky flavor. Just remember to taste as you go; you can always add more spice, but it’s hard to take it away!

Serving Suggestions

When it comes to serving your chicken enchilada soup, the right accompaniments can take it to the next level! I love to serve it with a generous handful of crispy tortilla chips for that satisfying crunch. You can also sprinkle some shredded cheese on top; cheddar or Monterey Jack melt beautifully and add a creamy richness. Fresh cilantro brings a burst of color and flavor, so don’t forget to toss some on just before serving. If you’re feeling a bit adventurous, a squeeze of lime juice over the top brightens everything up! These little touches will make your soup not just a meal, but a delightful experience.

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