Description
Mexican-inspired slow cooker chicken enchilada soup delivers hearty comfort with minimal prep. Cheesy, spicy flavors meld together, creating a satisfying meal you’ll crave during chilly evenings.
Ingredients
Scale
Protein:
- 2 pounds (907 grams) boneless, skinless chicken breasts
Sauces and Seasonings:
- 1 ounce (28 grams) taco seasoning package
- 2 × 10 ounces (2 × 283 grams) red enchilada sauce
- 2.5 cups low-sodium chicken broth
Vegetables and Beans:
- 1 × 15 ounces (425 grams) black beans, drained and rinsed
- 1 × 15 ounces (425 grams) corn, drained
- 1 × 10 ounces (283 grams) Rotel diced tomatoes and green chilies, undrained
- 1 × 15 ounces (425 grams) diced tomatoes, undrained
Additional Ingredients:
- 0.5 cup shredded cheddar cheese
- 0.33 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Position boneless, skinless chicken breasts in the slow cooker and generously coat with zesty taco seasoning for deep flavor infusion.
- Layer in diced tomatoes, Rotel tomatoes with green chiles, vibrant red enchilada sauce, hearty black beans, sweet corn kernels, and rich chicken broth into the slow cooker. Secure lid and simmer on LOW for 4-6 hours until chicken becomes fork-tender.
- Extract chicken from the slow cooker and methodically pull apart into succulent shreds using two forks. Reintroduce shredded meat back into the simmering liquid, stirring to distribute evenly.
- Incorporate sharp cheddar cheese and velvety heavy cream, allowing ingredients to meld together. Continue cooking until cheese dissolves completely, creating a luxurious, creamy consistency.
- Calibrate seasoning with kosher salt and freshly ground black pepper, tasting and adjusting to personal preference before ladling into warm bowls.
Notes
- Customize Spice Level Adjust the heat by choosing mild or hot Rotel tomatoes, or swap with regular diced tomatoes for a less spicy version.
- Protein Swap Replace chicken breasts with shredded rotisserie chicken for quicker preparation, or use turkey for a leaner option.
- Dietary Modifications Make the soup gluten-free by using a certified gluten-free taco seasoning and checking enchilada sauce ingredients.
- Freezer-Friendly Option Store cooled soup in airtight containers for up to 3 months, thawing and reheating gently to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 90 mg