Go Back
To make this creamy chicken enchilada soup, gather these key items: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 small onion, finely diced - 3 cloves garlic, minced - 2 cups chicken broth, preferably low-sodium - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup heavy cream - Salt and freshly cracked pepper, to taste These ingredients work together to create a rich, flavorful base for your soup. To elevate your soup, consider these garnishes: - Fresh cilantro leaves - Ripe avocado slices - Crispy tortilla strips These add freshness, creaminess, and crunch to your dish, making it even more enjoyable. For a complete meal, serve your soup with: - Crispy tortilla chips - A simple green salad These pair well with the creamy soup and provide a nice contrast in texture. First, gather all your ingredients. You need: - 1 lb boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) sweet corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 small onion, finely diced - 3 cloves garlic, minced - 2 cups chicken broth, preferably low-sodium - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup heavy cream - Salt and freshly cracked pepper, to taste - Fresh cilantro leaves, for garnish - Ripe avocado slices, for garnish - Crispy tortilla strips, for serving Start by placing the chicken breasts at the bottom of your slow cooker. This helps the chicken soak up all the flavors. Next, add the black beans, sweet corn, diced tomatoes, onion, and garlic on top of the chicken. Spread these ingredients evenly so every bite is loaded with flavor. Now, pour the chicken broth over everything. Make sure all the ingredients are submerged. This step is key for a rich taste. Next, sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the top. These spices add depth to the soup. Cover your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and easy to shred. When the time is up, take out the chicken breasts. Use two forks to shred the chicken into small pieces. Return the shredded chicken to the cooker and stir it in. Pour in the heavy cream and mix gently. Let the soup cook on low for another 30 minutes. This will make your soup creamy and delicious. Before serving, taste it and adjust the salt and pepper as needed. For presentation, ladle the soup into bowls. Garnish with fresh cilantro, avocado slices, and crispy tortilla strips. This adds a nice crunch and makes the soup look great. Enjoy your creamy chicken enchilada soup! To get the best creamy texture, use heavy cream. This makes the soup rich and smooth. Add the heavy cream at the end of cooking. Mix it well to combine. If you want even more creaminess, blend a portion of the soup before adding the cream. This blends the beans and corn, adding body to the soup. Cooking time can change based on your slow cooker. If you cook on low, aim for 6 to 8 hours. On high, cook for 3 to 4 hours. Always check the chicken's doneness. It should shred easily with a fork. If you need it faster, use the high setting but keep an eye on it. Adjust the time if you’re cooking more or less chicken. Serve the soup in warm bowls for a great experience. Top with fresh cilantro and ripe avocado slices. Add crispy tortilla strips for crunch. You can also serve it with tortilla chips on the side. This enhances the texture and adds a fun element to your meal. Enjoy your creamy chicken enchilada soup with friends or family for a comforting night in! {{image_4}} To make a spicy version, add more chili powder. You can also include diced jalapeños for heat. If you want more depth, use spicy diced tomatoes instead of regular ones. This will give your soup a nice kick. For a vegetarian soup, swap the chicken for extra beans or lentils. You can use vegetable broth instead of chicken broth. Add more veggies like bell peppers, zucchini, or spinach. This keeps the soup hearty and full of flavor. Feel free to mix up the ingredients. You can use any beans you like, such as pinto or kidney beans. If you don’t have heavy cream, try using coconut milk for a dairy-free option. You can also replace the chicken with tofu or tempeh. These changes help you tailor the soup to your taste. To store your creamy chicken enchilada soup, let it cool first. Once cool, pour it into an airtight container. Make sure to seal it well to keep the flavors fresh. Store it in the fridge for up to three days. Always label the container with the date. This way, you know when to use it. If you want to save the soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as liquids expand when frozen. You can freeze it for up to three months. When you’re ready to eat it, just remember to label your bags with the date! For reheating, you have a few options. You can use the microwave or stovetop. If using the microwave, heat in short bursts, stirring in between. This helps to heat evenly. For the stovetop, pour the soup into a pot. Heat over medium heat, stirring until hot. Add a splash of chicken broth or cream if it seems too thick. Enjoy your soup warm! Yes, you can use frozen chicken breasts. Just add them directly to the slow cooker. Cook on high for 4-5 hours or low for 8-9 hours. This method will keep the chicken moist and tender. Make sure to check that it's fully cooked before shredding. To add spice, consider using more chili powder or diced jalapeños. You could also mix in some hot sauce. Another idea is to use spicy diced tomatoes instead of regular ones. This will give your soup a nice kick without losing its creamy texture. Great toppings include fresh cilantro, ripe avocado slices, and crispy tortilla strips. You could also add shredded cheese or a dollop of sour cream for extra creaminess. These toppings enhance the soup's flavor and texture, making each bite special. Enjoy exploring different combinations! You’ve learned the key ingredients and steps for making delicious chicken enchilada soup. We covered tips for the creamiest texture and how to store leftovers effectively. Remember, you can customize this recipe with tasty variations like spicy or vegetarian options. Experiment with garnishes and pairings to enhance your meal. Enjoy creating a comforting dish that satisfies your taste buds. With these insights, you'll make soup that's both flavorful and enjoyable. Happy cooking!

Creamy Chicken Enchilada Soup Slow Cooker

Warm up your evenings with this delightful Creamy Chicken Enchilada Soup! Packed with tender chicken, black beans, corn, and a rich blend of spices, it's the perfect cozy dish for any occasion. Ready in just a few simple steps, this slow cooker recipe promises both flavor and comfort. Discover how to make this hearty soup and impress your family tonight! Click to explore the full recipe! #ChickenEnchiladaSoup #SlowCookerRecipes #ComfortFood #EasyDinners
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) sweet corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 small onion, finely diced

3 cloves garlic, minced

2 cups chicken broth, preferably low-sodium

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup heavy cream

Salt and freshly cracked pepper, to taste

Fresh cilantro leaves, for garnish

Ripe avocado slices, for garnish

Crispy tortilla strips, for serving

Instructions
 

Begin by placing the boneless, skinless chicken breasts directly at the bottom of your slow cooker to allow for maximum flavor infusion while cooking.

    Next, layer the drained and rinsed black beans, sweet corn, diced tomatoes with green chilies, finely diced onion, and minced garlic on top of the chicken. Spread these ingredients evenly for balanced flavor.

      Carefully pour the chicken broth over the layered ingredients in the slow cooker, ensuring everything is submerged for a rich, cohesive flavor.

        Generously sprinkle the chili powder, ground cumin, smoked paprika, salt, and freshly cracked pepper over the mixture, enhancing the overall depth of flavor.

          Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender to the touch.

            Once the cooking time is complete, remove the chicken breasts from the slow cooker and use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker, stirring to incorporate.

              Pour in the heavy cream and gently mix everything together. Allow it to cook on low for an additional 30 minutes, or until heated through and creamy.

                Taste the soup and adjust your seasoning with additional salt and pepper if desired. Serve hot for a comforting experience.

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

                    - Presentation Tips: Serve the creamy soup in individual bowls, garnishing each with fresh cilantro leaves, elegant slices of ripe avocado, and a sprinkle of crispy tortilla strips on top for an inviting crunch. To elevate the dining experience, accompany with a side of crispy tortilla chips for an enjoyable texture contrast!