Slow Cooker Chicken Enchilada Soup

There’s something so comforting about a warm bowl of Slow Cooker Chicken Enchilada Soup on a chilly winter evening. I remember the first time I made this dish; it was one of those days when the weather just didn’t want to cooperate, rain pouring down, and the wind howling outside. I craved something hearty and flavorful, and this recipe popped into my mind. I gathered my ingredients, knowing how easy it is to toss everything into the slow cooker and let it work its magic. As the smell of seasoned chicken and spices filled my kitchen, I felt the warmth and comfort of home wrapping around me like a cozy blanket.

This Slow Cooker Chicken Enchilada Soup is more than just a meal. It’s a way to bring people together, sharing laughter and stories over steaming bowls. The richness of the cheddar cheese, combined with the zest of the taco seasoning, creates a depth of flavor that’s hard to resist. Whether you’re serving it for dinner on a busy weeknight or at a gathering, it never fails to impress. And the best part? The slow cooker does all the hard work for you. Just set it, forget it, and enjoy the delicious outcome when you’re ready!

Ingredients Required for Slow Cooker Chicken Enchilada Soup

The beauty of this Slow Cooker Chicken Enchilada Soup lies in its simple yet flavorful ingredients. Each component plays a vital role in harmonizing the dish. The richness of the chicken broth melds perfectly with the spices, while the cheddar cheese adds creaminess to the overall texture, making every bite satisfying and delicious.

• 2-lb boneless skinless chicken breasts: The main protein in this soup. It becomes tender and easily shreddable after cooking.
• 1 (1-oz) package taco seasoning: This seasoning mix provides the essential flavor profile, packed with spices that define Mexican cuisine.
• 2 (10-oz) cans red enchilada sauce: Adds depth and a tangy flavor, essential for that authentic enchilada taste.
• 1 (15-oz) can black beans, drained and rinsed: Adds protein and fiber, making the soup hearty and filling.
• 1 (15-oz) can corn, drained: Provides sweetness and texture contrast within the soup.
• 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained: Brings a zesty kick to the dish.
• 1 (15-oz) can diced tomatoes, undrained: Adds moisture and further enhances the tomato base.
• 2½ cups low-sodium chicken broth: The liquid foundation of the soup, making it comforting and warm.
• ½ cup shredded cheddar cheese: For that gooey, melty finish that ties all the flavors together.
• ⅓ cup heavy cream: Adds richness and a creamy texture that elevates the soup.
• Salt and pepper, to taste: Essential for seasoning and enhancing the flavors of the dish.

Making This Slow Cooker Chicken Enchilada Soup

Creating this Slow Cooker Chicken Enchilada Soup is a simple and rewarding process. You’ll find it easy to follow along, and the results are unbelievably delicious. Let’s dive into the steps!

1. Start by placing the boneless skinless chicken breasts in your slow cooker. Ensure they’re laid flat at the bottom for even cooking.
2. Sprinkle the taco seasoning evenly over the top of the chicken. This will infuse the meat with flavor as it cooks.
3. Add the diced tomatoes, including the liquid, followed by the undrained Rotel diced tomatoes and green chilies. These will create a deliciously savory base.
4. Next, pour in the two cans of red enchilada sauce. This is what will give the soup its enchilada flair!
5. Then, add the black beans, corn, and chicken broth. Stir everything gently to combine.
6. Cover the slow cooker and set it on LOW heat. Allow it to cook for approximately four to six hours. You’ll know it’s done when the chicken is fully cooked, tender, and can be easily shredded with a fork.
7. Once cooked, carefully remove the chicken from the slow cooker. I usually use two forks to shred it in a separate bowl.
8. Return the shredded chicken back into the slow cooker. Give it a good stir to mix it with the soup.
9. Add the shredded cheddar cheese and heavy cream to the soup. Cover again and let it cook for another 10 to 15 minutes, or until the cheese is melted and the soup is creamy.
10. Finally, taste the soup and season with salt and pepper as desired. Serve hot and enjoy your homemade deliciousness!

Substitutions and Tips

Here are some helpful tips and substitutions to consider while making your Slow Cooker Chicken Enchilada Soup. Feel free to adapt them to make this recipe uniquely yours!

• Storage: Store any leftovers in an airtight container in the fridge for up to four days.
• Freezing: This soup freezes wonderfully! Cool it completely before transferring to freezer-safe containers. It can last up to three months in the freezer.
• Pairing: Serve with tortilla chips or a side salad to complement the flavors.
• Adding Vegetables: Feel free to toss in some diced onions, bell peppers, or even zucchini for extra nutrition.
• For a spicier kick: Add more taco seasoning or some fresh diced jalapeños to the mix.

How to Serve Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup is best served warm and can be enjoyed in numerous ways. Here are some ideas on how to serve it:

• Garnish: Top each bowl with fresh cilantro, crushed tortilla chips, or a dollop of sour cream for added flavor.
• As a main course: Serve the soup as a hearty main dish for lunch or dinner, especially on cold days.
• Ideal for gatherings: This soup is perfect for parties or potlucks—just double or triple the batch!
• Seasonal appeal: Enjoy it during winter months for a comforting meal or serve it at summer barbecues for a refreshing twist.
• Meal prep: This soup is a fantastic option for meal prep, providing a nutritious meal that can be reheated throughout the week.

FAQ

Conclusion

The Slow Cooker Chicken Enchilada Soup is truly a wholesome dish that brings together flavor, comfort, and convenience in one bowl. It’s perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. I encourage you to give this recipe a try and enjoy the deliciousness that comes with it.

Every bite is a reminder of home and the warmth of good food. Trust me, once you taste this creamy, cheesy soup, it will become a favorite in your household!

Slow Cooker Chicken Enchilada Soup

The ultimate comfort food for chilly nights, Slow Cooker Chicken Enchilada Soup blends tender chicken, zesty tomatoes, and creamy cheese into one delicious bowl. Perfect as an easy weeknight dinner or for a cozy gathering, this soup will have everyone asking for seconds!

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb Boneless skinless chicken breasts
• 1 oz Taco seasoning
• 2 10 oz Red enchilada sauce
• 1 15 oz Black beans drained and rinsed
• 1 15 oz Corn drained
• 1 10 oz Rotel diced tomatoes and green chilies undrained
• 1 15 oz Diced tomatoes undrained
• 2.5 cup Low-sodium chicken broth
• 0.5 cup Shredded cheddar cheese
• 0.33 cup Heavy cream
• to taste Salt and pepper

Equipment

• 6-qt Slow Cooker

Method

 

1. Start by placing the boneless skinless chicken breasts in your slow cooker. Ensure they’re laid flat at the bottom for even cooking.
2. Sprinkle the taco seasoning evenly over the top of the chicken. This will infuse the meat with flavor as it cooks.
3. Add the diced tomatoes, including the liquid, followed by the undrained Rotel diced tomatoes and green chilies. These will create a deliciously savory base.
4. Next, pour in the two cans of red enchilada sauce. This is what will give the soup its enchilada flair!
5. Then, add the black beans, corn, and chicken broth. Stir everything gently to combine.
6. Cover the slow cooker and set it on LOW heat. Allow it to cook for approximately four to six hours. You’ll know it’s done when the chicken is fully cooked, tender, and can be easily shredded with a fork.
7. Once cooked, carefully remove the chicken from the slow cooker. I usually use two forks to shred it in a separate bowl.
8. Return the shredded chicken back into the slow cooker. Give it a good stir to mix it with the soup.
9. Add the shredded cheddar cheese and heavy cream to the soup. Cover again and let it cook for another 10 to 15 minutes, or until the cheese is melted and the soup is creamy.
10. Finally, taste the soup and season with salt and pepper as desired. Serve hot and enjoy your homemade deliciousness!

Notes

• Storage: Store any leftovers in an airtight container in the fridge for up to four days.
• Freezing: This soup freezes wonderfully! Cool it completely before transferring to freezer-safe containers. It can last up to three months in the freezer.
• Pairing: Serve with tortilla chips or a side salad to complement the flavors.
• Adding Vegetables: Feel free to toss in some diced onions, bell peppers, or even zucchini for extra nutrition.
• For a spicier kick: Add more taco seasoning or some fresh diced jalapeños to the mix.

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Meet Lucy Bennett

I’m passionate about food that brings people together. I love creating recipes that are vibrant, flavorful, and easy to share. I’ve cooked and tested this dish in my own kitchen to make sure it works perfectly for you. Enjoy!