Name: Mexican Comfort
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Cuisine: Mexican
Ingredients: 2 lbs boneless, skinless chicken breasts.; 1 (1-oz) package taco seasoning.; 2 (10-oz) cans red enchilada sauce.; 1 (15-oz) can black beans, drained and rinsed.; 1 (15-oz) can corn, drained.; 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained.; 1 (15-oz) can diced tomatoes, undrained.; 2½ cups low-sodium chicken broth.; ½ cup shredded cheddar cheese.; ⅓ cup heavy cream.; Salt and pepper to taste.

Slow Cooker Chicken Enchilada Soup brings together the rich, comforting flavors of enchiladas in a convenient, hands-off meal. This soup combines tender chicken breasts, black beans, corn, and diced tomatoes with a hint of spice from taco seasoning and enchilada sauce. The addition of cheddar cheese and heavy cream at the end gives the soup a creamy finish, making it perfect for chilly nights or busy days. Serve it with toppings like avocado, sour cream, or tortilla strips for extra flavor and texture.

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.