If you’re craving the comforting flavors of enchiladas with the ease of a slow cooker, this Chicken Enchilada Soup is just what you need. It combines tender chicken with bold spices and creamy textures for a warming bowl of deliciousness.
INGREDIENTS
- Boneless, Skinless Chicken Breasts: The base protein, which becomes tender and easy to shred after slow cooking.
- Taco Seasoning: Adds a flavorful mix of spices like chili powder, cumin, and paprika, enhancing the Mexican flavors.
- Red Enchilada Sauce: Provides a rich, tangy base with a slight spice kick, giving the soup its enchilada essence.
- Black Beans (drained and rinsed): A source of protein and fiber, adding texture and heartiness to the soup.
- Corn (drained): Adds sweetness and a slight crunch, balancing the flavors and adding color.
- Rotel Diced Tomatoes and Green Chilies (undrained): A blend of tomatoes and chilies that adds spice, acidity, and depth to the soup.
- Diced Tomatoes (undrained): Extra tomatoes for a more robust flavor, adding body and a fresh tomato taste.
- Low-Sodium Chicken Broth: Forms the base of the soup, allowing all flavors to meld while keeping the salt level balanced.
- Shredded Cheddar Cheese: Melts into the soup, adding a creamy, cheesy finish that complements the spices.
- Heavy Cream: Adds a rich, creamy texture, balancing the acidity and spices.
- Salt and Black Pepper: For final seasoning adjustments, enhancing and balancing the flavors.
INSTRUCTIONS
- Step 1:
- Place the boneless, skinless chicken breasts in a slow cooker, and sprinkle them with the taco seasoning for added flavor.
- Step 2:
- Add the diced tomatoes, Rotel diced tomatoes with green chiles, red enchilada sauce, black beans, corn, and chicken broth. Stir gently to combine the ingredients.
- Step 3:
- Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or until the chicken is tender and fully cooked through.
- Step 4:
- Carefully remove the chicken breasts from the slow cooker and shred them with two forks. This allows the chicken to absorb more flavor when returned to the soup.
- Step 5:
- Return the shredded chicken to the slow cooker and stir it back into the soup to distribute evenly.
- Step 6:
- Add the shredded cheddar cheese and heavy cream to the soup. Cover and cook for an additional few minutes until the cheese is fully melted and the soup becomes creamy.
- Step 7:
- Season the soup with salt and black pepper to taste, adjusting as needed for flavor balance before serving.
Serving and Storage Tips
- Serve hot, topped with optional garnishes like sliced avocado, sour cream, or crispy tortilla strips for added texture.
- This soup is perfect with a side of cornbread or warm flour tortillas for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, portion the soup into freezer-safe containers for up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally.
Helpful Notes
- For extra spice, add a diced jalapeño or a pinch of cayenne pepper.
- Use full-fat coconut milk as a dairy-free substitute for heavy cream if desired.
- Garnish each bowl with fresh cilantro and lime wedges for a zesty kick.
Tips from Well-Known Chefs
- Chef Rick Bayless suggests using fire-roasted tomatoes for a smoky flavor in Mexican soups.
- Chef Bobby Flay recommends adding cheese near the end of cooking to prevent it from separating.
- Chef Marcela Valladolid suggests a touch of lime juice before serving to enhance the soup’s flavors.
Why You'll Love This Recipe
- It’s a low-effort, hands-off recipe perfect for busy days.
- With creamy, cheesy flavors and hearty ingredients, it’s a complete meal in a bowl.
- The slow cooker does all the work, making this soup both easy and flavorful.
Variations
- Swap out the chicken for ground turkey or beef for a different protein option.
- Add diced green bell peppers for extra crunch and color.
- Try a spicy green enchilada sauce for a unique twist on flavor.