Imagine coming home after a long day, greeted by the comforting aroma of a hearty soup that’s been quietly simmering, intertwining all the flavors together. This slow cooker chicken enchilada soup does just that and more. With the rich, soulful taste of enchiladas transformed into a soup that’s both satisfying and comforting, it’s a weeknight dream come true.

When I first stumbled upon this recipe, it was during a chilly autumn afternoon. My mother, seeking comfort from the brisk air, decided to turn her traditional enchiladas into a soul-warming soup. Gathering our family around this delicious pot of joy with crusty bread to soak in all the flavors, it’s been a staple in our home ever since.

Why You’ll Love This Recipe

This slow cooker chicken enchilada soup is:

Effortless: Simply toss ingredients into your slow cooker and let the magic happen.
Flavor-Packed: Captures the zest of enchiladas with rich spices and tender chicken.
Healthy: Nutritious with lean protein and vegetables, it doesn’t compromise on taste.
Versatile: Easily adaptable for various dietary needs or taste preferences.

Ingredients Notes

This recipe’s ingredients are accessible and can be tailored to suit your pantry:

Chicken: Opt for boneless, skinless chicken thighs for richer flavor, but chicken breasts work well too.
Enchilada Sauce: Store-bought is convenient, but homemade offers unparalleled freshness.
Beans: Black beans are traditional, but feel free to use pinto for a change.
Cheese: Monterey Jack melts beautifully, making for a creamy finish.

Recipe Steps

Step 1

Begin by adding raw chicken, enchilada sauce, and chicken broth to the slow cooker. Ensure the chicken is submerged for even cooking.

Step 2

Add black beans, corn, chopped onions, and diced tomatoes. Stir to combine all ingredients evenly.

Step 3

Season the soup with cumin, chili powder, and garlic powder. Adjust spices to taste if you prefer a spicier version.

Step 4

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

Step 5

About 30 minutes before serving, remove the chicken to shred. Return it to the pot, add cheese, and stir until melted. Your soup is now ready to enjoy!

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in portions. When reheating, thaw in the refrigerator overnight and warm gently on the stovetop, adding a splash of broth if needed.

Variations & Substitutions

Customize this soup easily:

Vegetarian: Swap chicken for extra beans and use vegetable broth.
Spicy Kick: Add diced jalapeños or hot sauce for heat lovers.
Dairy-Free: Omit cheese or use a dairy-free alternative for creaminess.

Serving Suggestions

This soup is perfect for:

Weeknight Comfort: Enjoy with tortilla chips or fresh bread for a fulfilling family dinner.
Gatherings: Serve in wide bowls with a sprinkle of cilantro for an inviting presentation.
Lunch Prep: Pack in a thermos for a cozy lunch option at work or school.

Frequently Asked Questions

Can I make this soup on the stovetop?
Certainly! Sauté the onions first for extra flavor, then simmer all ingredients in a large pot over medium heat until the chicken is tender. Adjust cooking time to about 1-2 hours.

How can I thicken the soup if needed?
If you prefer a thicker consistency, mix a tablespoon of cornstarch with water to make a slurry and stir it into the soup during the last 30 minutes of cooking.

Is this soup suitable for meal prep?
Yes, this soup is ideal for meal prepping. Portion the cooled soup into single servings and refrigerate or freeze. It keeps well and retains its flavor.

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