Creamy Chicken Enchilada Soup Slow Cooker

$- 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 small onion, diced - 3 cloves garlic, minced - 2 cups chicken broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1 cup heavy cream - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado slices, for garnish - Tortilla strips, for serving - Slow cooker - Measuring cups and spoons - Cutting board and knife Gather your ingredients first. This will make cooking easy and fun. You need chicken breasts, black beans, corn, diced tomatoes, onion, and garlic. These items create a rich base for your soup. Spices are key here. Chili powder, cumin, and paprika give depth to the flavor. Use salt and pepper to adjust taste. Don't forget the heavy cream! It adds creaminess and makes the soup delightful. For garnishes, fresh cilantro adds a bright touch. Slices of avocado bring creaminess. Tortilla strips give a nice crunch. These extras make your soup look and taste even better. For equipment, a slow cooker is a must. It does all the hard work for you. Measuring cups and spoons help you get the amounts just right. A cutting board and knife make prep easy. With everything ready, you’re set to make this creamy chicken enchilada soup. It’s simple, tasty, and perfect for dinner. Enjoy the process! - Place chicken breasts at the bottom of the slow cooker. - Add black beans, corn, diced tomatoes with green chilies, onion, and garlic. - Pour chicken broth over the ingredients. - Sprinkle in spices: chili powder, cumin, paprika, salt, and pepper. - Cook on low for 6-8 hours or high for 3-4 hours. - Shred chicken and stir in heavy cream. - Let it cook on low for an additional 30 minutes. This soup is easy to make and full of flavor. The slow cooker does all the work. You just need to enjoy the smell as it cooks! Each step adds layers of taste, making the chicken tender and the broth rich. By the time it's ready, your kitchen will feel warm and inviting. To make this soup even tastier, try different spices. You can add a dash of hot sauce for heat. Fresh ingredients, like lime or cilantro, brighten the flavor. They add a fresh twist that you will love. Cook the chicken long enough until it is tender. This will make shredding easy and quick. Adjust the cream quantity based on how creamy you want your soup. A little more cream gives you that rich texture. Crispy tortilla chips add a nice crunch. Serve them alongside the soup for a great combo. A side salad makes this meal complete. It adds a fresh touch and balances the richness of the soup. {{image_2}} You can easily change a few ingredients to suit your taste. - Use shredded rotisserie chicken for quicker prep. - Substitute black beans with kidney beans or pinto beans for a new flavor. If you want a meat-free dish, this soup can still shine. - Replace chicken with plant-based protein or extra beans for protein. - Use vegetable broth instead of chicken broth for a rich base. Want to turn up the heat? Here’s how to make it spicy. - Add jalapeños or more chili powder for a kick. - Incorporate a dash of lime juice for zesty flavor that brightens the soup. I recommend storing leftovers in an airtight container. They will stay fresh in the fridge for up to 4 days. This way, you can enjoy the soup again without losing flavor. If you want to keep it longer, freeze the soup in individual portions. It will last for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. This keeps the soup tasty and safe. To reheat, you can use the stove or microwave. If the soup seems thick, add more cream for richness. This helps restore the creamy texture and keeps it delicious. The estimated cook time on low is 6-8 hours or 3-4 hours on high. This gives the chicken time to cook fully and become tender. When the time is up, check that the chicken is cooked through. Yes, you can make this soup without heavy cream. Consider using coconut milk or a non-dairy substitute for a lighter option. Both choices will still keep the soup creamy and delicious. Serve this soup with tortilla chips, avocado, or a side of cornbread for a hearty meal. These sides add great flavor and texture to your dining experience. Enjoy the mix of creamy soup with the crunch of chips! This recipe for Creamy Chicken Enchilada Soup is simple and tasty. You can make it with just a few ingredients and a slow cooker. From using different beans to make it vegetarian, you have options. Don’t forget to try fresh herbs and spices to enhance the flavor. This soup keeps well in the fridge or freezer, so you can enjoy leftovers later. Overall, it’s a flexible dish that fits many tastes. Dive in and make your own delicious version!$

Creamy Chicken Enchilada Soup Slow Cooker

Warm up your dinner routine with this creamy chicken enchilada soup that's bursting with flavor! Perfectly seasoned chicken, black beans, and corn come together in a slow cooker for a hassle-free meal your family will love. Ready in just a few hours, this dish is topped with fresh cilantro and avocado for the ultimate comfort food experience. Click through to explore the full recipe and make your next meal a hit! #CreamyChickenEnchiladaSoup #SoupRecipes #ComfortFood #SlowCookerMeals

Print Recipe Pin Recipe

Ingredients

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 small onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1 cup heavy cream

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for garnish

Tortilla strips, for serving

Instructions

Place the chicken breasts at the bottom of the slow cooker.

Add the black beans, corn, diced tomatoes with green chilies, onion, and garlic on top of the chicken.

Pour the chicken broth over the ingredients in the slow cooker.

Sprinkle the chili powder, cumin, paprika, salt, and pepper over the mixture.

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

Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.

Stir in the heavy cream and let it cook on low for an additional 30 minutes, until heated through.

Taste and adjust seasoning if needed, then serve hot.

Prep Time: 15 mins | Total Time: 8 hrs | Servings: 6

- Presentation Tips: Serve the soup in bowls, garnished with fresh cilantro, avocado slices, and a sprinkle of tortilla strips for crunch. Enjoy with a side of crispy tortilla chips!