Chicken Enchilada Soup
A comforting and easy slow cooker soup that combines tender chicken, enchilada flavors, and your favorite toppings for a cozy meal.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts or thighs Thighs are more forgiving and stay juicy.
- 2 cups red enchilada sauce Classic taste.
- 4 cups low sodium chicken broth You control the salt.
- 1 can black beans Pinto beans can be used as a substitute.
- 1 cup frozen or canned corn Use what you have.
- 1 can fire roasted diced tomatoes For extra flavor.
- 1 can mild green chiles Add heat if desired.
- 1 medium onion For flavor base.
- 3 cloves garlic For flavor base.
- 1 tsp cumin
- 1 tsp chili powder
- 1 pinch smoked paprika Optional.
- 4 oz cream cheese Optional but adds creaminess.
- 1 lime Squeeze at the end.
Instructions
Preparation
- Layer the onions and garlic in the slow cooker.
- Add the chicken, followed by the beans, corn, tomatoes, green chiles, enchilada sauce, and broth.
Cooking
- Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
- Once cooked, shred the chicken right in the pot with two forks.
- Stir in the cream cheese during the last 15-20 minutes of cooking.
Serving
- Serve the soup hot with toppings of your choice.
Notes
Use tortilla strips, cheese, fresh herbs, sour cream, and lime wedges as toppings for a full experience. Adjust spice level and thickness to your preference.