If you’re looking for a meal that's both cozy and effortless, this Slow Cooker Chicken Enchilada Soup is your answer. It's perfect for those days when you want something warm and satisfying without spending hours in the kitchen. Let the slow cooker do the work while you get on with your day!
Chicken breasts provide lean protein and become perfectly tender when slow-cooked. Chicken broth is the base, adding depth and richness to the soup. The black beans and corn contribute heartiness and texture, while the red enchilada sauce brings a tangy, spicy kick. Chopped green chilies add an extra layer of mild heat. Chopped onions offer a touch of sweetness and savory depth. The garlic powder, cumin, and chili powder are key for that classic enchilada flavor. A pinch of salt and black pepper enhances everything. Finally, shredded cheddar cheese and diced avocado make for a creamy, satisfying topping.
This soup pairs wonderfully with warm tortillas or a side of cornbread. A crisp green salad with a lime vinaigrette can balance the hearty flavors. For a touch of creaminess, a dollop of sour cream or Greek yogurt on top works wonders.
First, place your boneless, skinless chicken breasts directly into the slow cooker. This is your main protein source, and it’ll cook perfectly surrounded by all those flavors. Next, pour in the chicken broth. This will ensure that everything cooks evenly and stays moist.
Now, toss in the black beans and corn. Make sure the beans are drained and rinsed to remove any excess sodium. Add the red enchilada sauce and chopped green chilies. The sauce is the heart of the soup, giving it that distinct enchilada taste, while the chilies offer a mild heat.
Scatter the chopped onions over the top. These will soften and sweeten as they cook. Sprinkle in the garlic powder, cumin, chili powder, salt, and black pepper. These spices bring everything together, providing that warm, comforting flavor.
Cover your slow cooker and set it on low for 6-7 hours or high for 3-4 hours. The longer, slower cook will yield more tender chicken, but the high setting works if you’re short on time.
When the cooking time is up, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot and give everything a good stir to combine. This ensures that the chicken soaks up all those delicious juices.
Serve the soup hot, topped with a generous sprinkle of shredded cheddar cheese and diced avocado. The cheese melts into the soup, adding a creamy richness, while the avocado provides a fresh, buttery contrast.
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