Slow-Cooked Chicken Enchilada Soup Recipe
If you love warm and comforting meals, this Slow-Cooked Chicken Enchilada Soup Recipe is perfect for you. It is rich, creamy and full of bold flavors.
Ingredients
- 2 chicken breasts
- 2 cups chicken broth
- 1 cup enchilada sauce
- 1 14-ounce can black beans, drained
- 1 cup corn kernels
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- ½ cup cream or milk
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
Add Ingredients to Slow Cooker
- Place chicken, broth, enchilada sauce, beans, corn, onion and garlic into the slow cooker. Stir gently.
Add Spices
- Add cumin, chili powder, paprika, salt and pepper. Mix to combine all flavors evenly.
Slow Cook the Soup
- Cover and cook on low for 6 hours or high for 3–4 hours until chicken is tender.
Shred the Chicken
- Remove chicken from the slow cooker. Shred using two forks until fine and tender.
Return Chicken to Soup
- Place shredded chicken back into the soup. Stir well to combine with the broth.
Add Cream and Cheese
- Pour in cream and add shredded cheese. Stir until cheese melts and soup becomes creamy.
Adjust Seasoning
- Taste the soup and adjust salt or spices if needed for better flavor balance.
Serve Hot
- Ladle soup into bowls. Garnish with fresh cilantro and serve warm.
Notes
- Use rotisserie chicken for faster cooking
- Add tortilla strips for crunch
- Use pepper jack cheese for extra spice
- Add bell peppers for more vegetables
- Use Greek yogurt instead of cream for lighter version
- Add lime juice for fresh flavor
- Top with avocado slices for richness