Hey there, Jason Griffith here! There’s nothing better than a meal that practically cooks itself, especially on a busy weeknight. Today, I’m sharing one of my all-time favorite set-it-and-forget-it recipes: Slow Cooker Chicken Enchilada Soup. This isn’t just a soup; it’s a complete, hearty, and flavorful meal that’s incredibly easy to make. It’s loaded with tender chicken, vibrant vegetables, and a savory enchilada broth that tastes like it’s been simmering all day. This is a recipe that delivers big flavor with minimal fuss, and it’s perfect for a cozy night in.
Why I Love This Recipe
This recipe is a lifesaver. The slow cooker does all the work, making it perfect for meal prep or for a night when you know you’ll be short on time. All you have to do is toss the ingredients into the slow cooker in the morning, and by dinner time, you’ll have a delicious, ready-to-eat meal. The flavor profile is a perfect blend of smoky, tangy, and a little bit spicy, reminiscent of classic enchiladas but in a comforting soup form. It’s a great way to enjoy a hearty, flavorful meal without a lot of effort. For another delicious and easy-to-make crockpot dish, you have to try my crockpot nacho dip.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (Rotel), undrained
- 1 (19 oz) can red enchilada sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- For serving: Shredded cheese, sour cream, avocado, crushed tortilla chips, cilantro
Swaps and Notes
- Chicken: Boneless, skinless chicken breasts work perfectly here, but you can also use chicken thighs for a more tender and juicy result.
- Beans and Corn: Black beans and corn are classic, but you can use pinto beans or a different type of corn. Frozen corn works just as well as canned.
- Enchilada Sauce: I love using a good quality red enchilada sauce for its rich flavor. You can use a mild or hot version depending on your preference.
- Spice Level: The Rotel and chili powder give this soup a mild kick. If you want more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Veggies: Feel free to add other vegetables like bell peppers or zucchini. Just chop them up and toss them in with everything else.
Step-by-Step Recipe Instructions
- Combine Ingredients: Place the boneless, skinless chicken breasts at the bottom of your slow cooker. Add the black beans, corn, diced tomatoes with green chilies, red enchilada sauce, chopped onion, minced garlic, chicken broth, chili powder, cumin, paprika, salt, and pepper.
- Cook: Give everything a good stir to combine. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Shred the Chicken: Once the cooking time is up, the chicken should be incredibly tender. Use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken back into the soup.
- Serve: Ladle the hot soup into bowls. Top with your favorite garnishes like shredded cheese, a dollop of sour cream, a few slices of avocado, crushed tortilla chips, and fresh cilantro.
Tips for Success
- Don’t Forget to Shred: Shredding the chicken right in the slow cooker is the easiest way to do it. The chicken will be so tender it will fall apart with a little help from your forks.
- Season to Taste: The flavor of the soup will deepen as it cooks, so be sure to taste it at the end and add more salt or pepper if needed.
- Garnishes are Key: The garnishes are what make this soup truly special. Don’t skip them! They add texture, freshness, and a burst of flavor.
Serving Suggestions and Pairings
This soup is a complete meal on its own, but it pairs beautifully with a few simple sides.
- Serve it with warm tortillas or corn chips for dipping.
- A simple side of corn muffins or crusty bread would be a delicious addition.
- For a fun, party-style pairing, you could have this soup as part of a meal with a walking taco bar.
Storage and Leftover Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup actually tastes even better the next day as the flavors have had more time to meld. It also freezes beautifully for up to 3 months. Just thaw it in the refrigerator overnight and reheat it gently on the stovetop.
More Recipes You Will Love
If you’re looking for more delicious and easy-to-make dinners, check out some of these other favorites:
- Mexican Chicken and Rice Casserole: My favorite one-pan dinner that’s always a hit and makes cleanup a breeze.
- Cozy Chicken Enchiladas: A go-to for a cozy, crowd-pleasing dinner that’s always a hit.
- A Light Tangy Chicken Salad: Perfect for a light lunch, especially if you have leftover cooked chicken.
- Crockpot Nacho Dip: The ultimate warm, cheesy nacho dip that’s perfect for a party.
Final Thoughts
This Slow Cooker Chicken Enchilada Soup is a testament to how simple ingredients can come together to create a dish that is deeply flavorful and satisfying. It’s a recipe I love to share because it’s so easy and so delicious. I hope it becomes a new favorite in your kitchen. As always, I’d love to hear from you, so leave a comment below with your thoughts and any fun twists you tried. Happy cooking!
Slow Cooker Chicken Enchilada Soup: A Hearty and Easy Meal
Ingredients
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 4 teaspoons paprika
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 small onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sour cream for serving
- Shredded cheese for serving
Instructions
- In a slow cooker, combine the chili powder, cumin, paprika, chicken breasts, black beans, corn, diced tomatoes, chicken broth, onion, and bell pepper.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
- Once cooked, shred the chicken in the slow cooker using two forks and stir to combine.
- Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese.
Nutrition Information
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