Effortless Chicken Enchilada Slow Cooker Soup: A Flavor-Packed Weeknight Dinner

Are you craving a hearty, flavorful soup that’s incredibly easy to make? Look no further than this Chicken Enchilada Slow Cooker Soup! This recipe combines the comforting flavors of chicken enchiladas in a warm, satisfying soup that practically cooks itself. Perfect for busy weeknights, this soup is a crowd-pleaser that will leave everyone asking for seconds. The slow cooker does all the work, leaving you with a delicious and effortless meal.

## Why You’ll Love This Chicken Enchilada Soup

* **Easy to Make:** Just toss the ingredients into your slow cooker and let it work its magic. Minimal prep time required!
* **Flavorful:** Packed with the delicious flavors of chicken, enchilada sauce, corn, beans, and spices.
* **Customizable:** Easily adaptable to your dietary needs and preferences. Add or subtract ingredients to suit your taste.
* **Comforting:** A warm and satisfying soup perfect for chilly evenings.
* **Great for Meal Prep:** Makes a large batch, perfect for meal prepping lunches or freezing for later.
* **Budget-Friendly:** Uses affordable ingredients that are readily available.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need:

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs (breasts will shred easier, thighs have more flavor and stay more moist).
* **Enchilada Sauce:** 28 ounces (two 14-ounce cans) of your favorite enchilada sauce. Choose mild, medium, or hot depending on your spice preference. Red enchilada sauce is most common, but green enchilada sauce will also work.
* **Chicken Broth:** 4 cups. Low-sodium chicken broth is recommended to control the salt level.
* **Diced Tomatoes:** 1 (14.5 ounce) can, undrained. Fire-roasted diced tomatoes add a smoky flavor, but regular diced tomatoes will also work.
* **Black Beans:** 1 (15 ounce) can, rinsed and drained.
* **Corn:** 1 (15 ounce) can, drained, or 1.5 cups frozen corn. If using frozen corn, no need to thaw it first.
* **Onion:** 1 medium yellow onion, chopped.
* **Bell Pepper:** 1 bell pepper (any color), chopped. Red or orange bell peppers add a touch of sweetness.
* **Garlic:** 2-3 cloves, minced.
* **Chili Powder:** 2 tablespoons.
* **Cumin:** 1 tablespoon.
* **Oregano:** 1 teaspoon, dried.
* **Salt:** 1 teaspoon, or to taste.
* **Black Pepper:** 1/2 teaspoon, or to taste.
* **Optional Toppings:** Shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream, avocado, chopped cilantro, green onions, tortilla chips, lime wedges.

## Equipment

* Slow Cooker (6-quart or larger)
* Cutting Board
* Knife
* Can Opener
* Measuring Cups and Spoons
* Large Spoon or Ladle
* Two Forks (for shredding chicken)

## Step-by-Step Instructions

Now, let’s get cooking! Follow these easy steps to make your Chicken Enchilada Slow Cooker Soup:

**Step 1: Prepare the Ingredients**

* Chop the onion and bell pepper.
* Mince the garlic.
* Rinse and drain the black beans.
* Drain the corn (if using canned).

**Step 2: Combine Ingredients in the Slow Cooker**

* Place the chicken breasts (or thighs) in the bottom of the slow cooker.
* Pour the enchilada sauce and chicken broth over the chicken.
* Add the diced tomatoes (undrained), black beans, corn, chopped onion, chopped bell pepper, and minced garlic.
* Sprinkle the chili powder, cumin, oregano, salt, and pepper over the ingredients.

**Step 3: Cook the Soup**

* Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

**Step 4: Shred the Chicken**

* Once the chicken is cooked through (internal temperature of 165°F or 74°C), remove it from the slow cooker using tongs or a slotted spoon.
* Place the chicken on a cutting board and shred it using two forks.
* Return the shredded chicken to the slow cooker.

**Step 5: Stir and Serve**

* Stir the soup to combine the shredded chicken with the other ingredients.
* Taste and adjust seasonings as needed. You may want to add more salt, pepper, or chili powder to your liking.
* Ladle the soup into bowls and garnish with your favorite toppings. Some popular topping options include shredded cheese, sour cream, avocado, chopped cilantro, green onions, tortilla chips, and a squeeze of lime juice.

## Cooking Tips and Variations

* **Spice Level:** Adjust the amount of chili powder and the type of enchilada sauce to control the spice level of the soup. For a milder soup, use mild enchilada sauce and reduce the chili powder. For a spicier soup, use hot enchilada sauce or add a pinch of cayenne pepper.
* **Chicken Type:** Chicken breasts will shred more easily and are leaner. Chicken thighs are more flavorful and stay more moist during slow cooking. You can use either, or a combination of both.
* **Vegetarian Option:** To make this soup vegetarian, omit the chicken and add an extra can of beans (such as pinto beans or kidney beans) or some chopped vegetables like zucchini or carrots.
* **Creamy Soup:** For a creamier soup, stir in 1/2 cup of heavy cream or sour cream during the last 30 minutes of cooking.
* **Add Rice or Quinoa:** For a heartier soup, add 1 cup of cooked rice or quinoa to the slow cooker during the last hour of cooking.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Jalapeño:** Add a diced jalapeño pepper (seeds removed for less heat) for extra spice.
* **Lime Juice:** A squeeze of fresh lime juice brightens up the flavors of the soup.
* **Tortilla Strips:** Instead of tortilla chips, use fried tortilla strips for a fun and crunchy topping.
* **Corn Tortillas:** Cut corn tortillas into strips and bake them until crispy for a homemade tortilla strip topping.
* **Thickening the Soup:** If you prefer a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the soup during the last 30 minutes of cooking.
* **Using Leftover Rotisserie Chicken:** Save time by using leftover rotisserie chicken. Shred the chicken and add it to the slow cooker during the last hour of cooking to heat it through.
* **Freezing Instructions:** This soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
* **Storage Instructions:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

## Serving Suggestions

This Chicken Enchilada Slow Cooker Soup is delicious on its own, but it’s even better with toppings! Here are some serving suggestions:

* **Classic Toppings:** Shredded cheese, sour cream, avocado, chopped cilantro, green onions.
* **Crunchy Toppings:** Tortilla chips, tortilla strips.
* **Spicy Toppings:** Jalapeño slices, hot sauce.
* **Fresh Toppings:** Lime wedges, chopped tomatoes.
* **Side Dishes:** Serve with a side of cornbread or a simple salad.

## Nutritional Information (Approximate)

* Calories: Approximately 350-450 per serving (depending on toppings).
* Protein: 30-40 grams per serving.
* Carbohydrates: 30-40 grams per serving.
* Fat: 15-25 grams per serving (depending on chicken type and toppings).

## Chicken Enchilada Soup Variations

### Creamy Chicken Enchilada Soup

For a richer, creamier version, stir in 4 ounces of cream cheese or ½ cup of heavy cream during the last 30 minutes of cooking. The cream cheese will melt into the soup, creating a velvety smooth texture. Another option is to blend a portion of the soup with an immersion blender before adding the cream to achieve a smooth, creamy consistency.

### White Chicken Enchilada Soup

For a different flavor profile, use green enchilada sauce instead of red. This variation often includes white beans (cannellini or great northern) and Monterey Jack cheese. You can also add a squeeze of lime juice for extra brightness. Consider using chicken thighs for a more flavorful result.

### Spicy Chicken Enchilada Soup

If you like a kick, add a diced jalapeño (with seeds for extra heat) or a pinch of cayenne pepper to the slow cooker. You can also use a spicier enchilada sauce. Another option is to add a can of diced tomatoes with green chilies (like Rotel) for added flavor and heat.

### Chicken Enchilada Soup with Cornbread Dumplings

Take your soup to the next level by adding cornbread dumplings. Prepare a simple cornbread batter and drop spoonfuls of it into the soup during the last 30 minutes of cooking. Cover and let the dumplings cook until they are fluffy and cooked through. This adds a delicious, comforting element to the soup.

## Troubleshooting

* **Soup is too thick:** Add more chicken broth to thin it out.
* **Soup is too thin:** Remove the lid during the last hour of cooking to allow some of the liquid to evaporate. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last 30 minutes of cooking.
* **Chicken is dry:** Make sure you’re using enough liquid in the slow cooker. Using chicken thighs instead of breasts can also help keep the chicken moist. Don’t overcook the chicken.
* **Soup is bland:** Add more salt, pepper, chili powder, or cumin. A squeeze of lime juice can also brighten up the flavors.

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen chicken?**

A: While it’s generally recommended to use thawed chicken for food safety reasons, you can cook frozen chicken in the slow cooker. However, it will take longer to cook, so increase the cooking time by 1-2 hours. Make sure the chicken reaches an internal temperature of 165°F (74°C).

**Q: Can I make this soup in an Instant Pot?**

A: Yes, you can adapt this recipe for the Instant Pot. Combine all the ingredients in the Instant Pot. Cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release. Shred the chicken and stir everything together before serving.

**Q: Can I add other vegetables?**

A: Absolutely! Feel free to add other vegetables like zucchini, carrots, celery, or sweet potatoes. Add them at the beginning of the cooking process.

**Q: How long does this soup last in the refrigerator?**

A: This soup will last for 3-4 days in an airtight container in the refrigerator.

**Q: Can I make this soup ahead of time?**

A: Yes, this soup is perfect for making ahead of time. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it. The flavors will meld together even more as it sits.

**Q: What if I don’t have enchilada sauce?**

A: While enchilada sauce is key to the flavor of this soup, you can try making a substitute. Combine tomato sauce, chili powder, cumin, garlic powder, onion powder, and a pinch of cayenne pepper to taste. Adjust the seasonings to your liking.

**Q: My slow cooker cooks very hot. Should I adjust the cooking time?**

A: Yes, if your slow cooker tends to cook hot, reduce the cooking time to prevent the chicken from drying out. Check the chicken after 5 hours on low or 2.5 hours on high.

This Chicken Enchilada Slow Cooker Soup is a delicious and easy way to enjoy the flavors of chicken enchiladas without all the fuss. With its simple ingredients and hands-off cooking method, it’s perfect for busy weeknights. Give it a try and let us know what you think! Don’t forget to experiment with different toppings and variations to make it your own. Enjoy!

This comprehensive guide should provide everything you need to create a fantastic Chicken Enchilada Slow Cooker Soup. Enjoy the process and the delicious results!