Flavorful Slow Cooker Chicken Enchilada Soup Recipe
There’s something magical about walking through the door and being greeted by the smell of dinner already done. This flavorful slow cooker chicken enchilada soup recipe is your weeknight hero bold, hearty, and ready when you are. Packed with Tex-Mex flavor and easy on effort, it’s like a warm hug in a bowl.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 packet taco seasoning about 1 oz
- 2 cans 10 oz each red enchilada sauce
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 10 oz Rotel diced tomatoes with green chilies (undrained)
- 1 can 15 oz diced tomatoes (undrained)
- 2½ cups low-sodium chicken broth
- ½ cup shredded cheddar cheese
- ⅓ cup heavy cream
- Salt and pepper to taste
- Optional toppings: tortilla strips avocado, sour cream, cilantro, jalapeños
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Sprinkle with taco seasoning.
- Add enchilada sauce, black beans, corn, Rotel, diced tomatoes, and chicken broth.
- Stir to combine, cover, and cook on LOW for 4 to 6 hours.
- Remove chicken, shred with two forks, and return to pot.
- Stir in shredded cheddar and heavy cream until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot with your favorite toppings.
Notes
For a dairy-free version, swap cream with full-fat coconut milk. Add fire-roasted tomatoes or a dash of cayenne for extra flavor. Brighten with lime juice or stir in fresh cilantro before serving.