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For this tasty soup, you need these main ingredients: - 1 lb boneless, skinless chicken breasts - 1 can (10 oz) red enchilada sauce - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups chicken broth These ingredients make up the base of your soup. The chicken gives it protein and makes it hearty. The beans and corn add texture and flavor. The tomatoes with green chilies add a nice kick. To season your soup, use these spices: - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste Spices are key to great flavor. Cumin and chili powder bring warmth, while smoked paprika adds depth. Adjust the salt and pepper to suit your taste. When serving, consider these optional toppings: - 1 cup cream cheese, cubed - 1 cup shredded cheddar cheese (for topping) - Fresh cilantro, chopped (for garnish) - Tortilla strips (for serving) These toppings make the soup even better. Cream cheese adds creaminess, cheddar cheese gives a nice melt, and cilantro adds freshness. Tortilla strips add a fun crunch. Enjoy your soup with these extras! Start by placing the chicken breasts at the bottom of your slow cooker. This gives the meat a good base to absorb flavors. Make sure the chicken is boneless and skinless for the best results. Next, pour the red enchilada sauce over the chicken. Then, add the black beans, corn, and diced tomatoes with green chilies. These ingredients add great taste and texture. After that, add the diced onion and minced garlic. They bring an amazing aroma and flavor to the soup. Sprinkle the ground cumin, chili powder, smoked paprika, salt, and pepper on top. These spices create a warm flavor profile. Then, pour in the chicken broth. Make sure all the ingredients are submerged in the broth for even cooking. Cover the slow cooker with its lid. If you cook on low, set the timer for 6 to 8 hours. For a quicker meal, cook on high for 3 to 4 hours. The chicken should be tender and fully cooked when done. Once the cooking time is up, carefully take out the chicken. Use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot. To finish, stir in the cubed cream cheese. This will create a rich and creamy texture. Your soup is now ready to serve! To get the best flavor in your soup, use fresh ingredients. Fresh garlic and onion make a big difference. Also, let the soup cook slow and low. This helps the flavors blend well. If you have time, let it cook for the full 8 hours. The longer it cooks, the more tasty it becomes. For a rich, creamy texture, use cream cheese. Stir it in after shredding the chicken. This adds a smooth mouthfeel. You can also add a bit of sour cream for more creaminess. If you want it even thicker, blend a small part of the soup. This adds a nice creaminess without extra ingredients. Shredding chicken can be a breeze. First, let the chicken cool for a few minutes. Use two forks to pull it apart. If you prefer, you can also use a stand mixer. Just place the cooked chicken in the bowl and mix on low speed. This makes shredding super quick and easy! {{image_2}} You can easily make this soup vegetarian. Replace the chicken with a can of chickpeas. You can also use tofu for extra protein. Use vegetable broth instead of chicken broth. This keeps the soup rich and tasty. The other ingredients remain the same. The flavors from the enchilada sauce will still shine. To add more veggies, consider using bell peppers, zucchini, or spinach. Diced bell peppers bring a sweet crunch. Zucchini adds a nice texture, and spinach boosts nutrition. Just chop the veggies and add them to the slow cooker with the other ingredients. They will cook down nicely and blend well. If you love heat, add jalapeños or cayenne pepper. Chop fresh jalapeños and mix them in. Start with one and add more to taste. For a milder soup, skip the spicy ingredients. Instead, focus on the smoked paprika for warmth. Adjust the spices to match your taste! To keep your soup fresh, let it cool first. Then, store it in an airtight container. Make sure to separate the soup into smaller portions. This way, you can enjoy it later without wasting any. It should stay good in the fridge for up to four days. When you are ready to enjoy your soup again, reheat it on the stove. Pour the soup into a pot and warm it over medium heat. Stir often to prevent sticking. You can also microwave it in a safe bowl. Heat in one-minute bursts, stirring in between, until hot. Freezing is a great option for long-term storage. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can last up to three months in the freezer. To thaw, place it in the fridge overnight before reheating. Yes, you can make this soup on the stovetop. Start by cooking the chicken in a pot over medium heat. After the chicken is cooked, shred it. Then, add the enchilada sauce, beans, corn, tomatoes, onion, and garlic. Stir in the spices and chicken broth. Simmer for about 30 minutes. Finally, mix in the cream cheese until it melts. You will have a tasty soup in less time. To make this soup gluten-free, use gluten-free enchilada sauce. Check the label to ensure it has no wheat. You can also use corn tortillas if you want to add tortilla strips. They add great crunch and flavor. Always double-check labels for any hidden gluten. You can serve this soup with a side of tortilla chips for dipping. A fresh salad complements the soup well. You can also add avocado slices or a dollop of sour cream for extra creaminess. Fresh cilantro adds a nice touch, too. Enjoy with your favorite drink! This blog post walked you through making Slow Cooker Creamy Chicken Enchilada Soup. We covered key ingredients, step-by-step cooking, and useful tips. You learned how to layer flavors and make a creamier soup. We also explored tasty variations and smart storage options. In the end, this recipe is simple and fun. You can create a dish that warms hearts and bellies. Enjoy your cooking journey!

Slow Cooker Creamy Chicken Enchilada Soup

Dive into a bowl of comfort with this creamy chicken enchilada soup that’s packed with flavor! Made with tender chicken, zesty enchilada sauce, and creamy cheese, this recipe is perfect for cozy nights in. Just toss everything in your slow cooker and let the magic happen! Ready in just 6-8 hours, it's an effortless meal for busy days. Click through to discover how to make this delicious soup and warm up your kitchen today!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 can (10 oz) red enchilada sauce

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

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup cream cheese, cubed

1 cup shredded cheddar cheese (for topping)

Fresh cilantro, chopped (for garnish)

Tortilla strips (for serving)

Instructions
 

Prepare the Chicken: Place the boneless chicken breasts at the bottom of the slow cooker.

    Add Ingredients: Pour the enchilada sauce, black beans, corn, diced tomatoes, diced onion, and minced garlic over the chicken.

      Season: Sprinkle ground cumin, chili powder, smoked paprika, salt, and pepper on top.

        Add Broth: Pour in the chicken broth, ensuring that all ingredients are submerged.

          Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.

            Shred Chicken: Once cooked, carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.

              Add Cream Cheese: Stir in the cubed cream cheese until melted and well combined, creating a creamy texture.

                Serve: Ladle the soup into bowls and top each serving with shredded cheddar cheese, fresh cilantro, and tortilla strips for added crunch.

                  Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8