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Looking for something that packs all the tasty enchilada goodness without the fuss? This Slow Cooker Chicken Soup hits the spot. You'll get super soft chicken mixed with bold spices and a velvety texture in every spoonful - pure comfort in a bowl.
What You'll Need
- Chicken Breasts (No Bones or Skin): They'll get super tender during cooking and pull apart easily when done.
- Taco Spice Mix: Brings together chili powder, cumin and other spices that give this soup its Mexican kick.
- Enchilada Sauce (Red): Creates that tangy foundation with just enough heat to make this soup taste like an actual enchilada.
- Black Beans (rinsed): They bump up the nutrition with extra protein and fiber while making the soup more filling.
- Corn Kernels (drained): Adds bits of sweetness and tiny pops of texture that balance out the spicier elements.
- Tomatoes with Green Chilies (Rotel, with juice): This combo brings heat, tang, and makes the broth more interesting.
- Tomatoes, Diced (with juice): Gives more tomato goodness and thickness to your soup base.
- Chicken Broth (Low-Sodium): Ties everything together without making it too salty, letting other flavors shine through.
- Cheddar Cheese (Shredded): Melts in to make everything creamier and adds that cheesy goodness you can't resist.
- Heavy Cream: Turns the soup silky smooth and takes the edge off the spices.
- Black Pepper and Salt: Simple seasonings that pull all the flavors together at the end.
Cooking Steps
- Step 1:
- Drop your chicken breasts into the slow cooker and dust them with taco seasoning to kick-start the flavor.
- Step 2:
- Pour in your chicken broth, red enchilada sauce, black beans, corn, diced tomatoes, and the Rotel tomato-chile mix. Give everything a light stir to mix it up.
- Step 3:
- Put the lid on your slow cooker and let it work its magic on LOW for 4-6 hours, until your chicken feels super tender.
- Step 4:
- Take out the chicken and grab two forks to shred it all up. This makes the chicken soak up way more flavor when you put it back in.
- Step 5:
- Toss the shredded chicken back into the pot and mix it around so it spreads out in the soup.
- Step 6:
- Now stir in your shredded cheddar and heavy cream. Cover again and let it sit a few more minutes until all that cheese melts completely.
- Step 7:
- Taste your soup and throw in some salt and pepper until it's just right for your tastebuds.
How to Serve & Store
Grab a bowl while it's hot and try adding some avocado slices, a dollop of sour cream, or some crunchy tortilla strips on top. It's amazing with some warm cornbread or flour tortillas on the side. Got leftovers? They'll stay good in your fridge for about 3 days in a sealed container. Want to save it longer? Portion it out into freezer containers and it'll last up to 3 months. When you're ready to eat it again, just warm it up on your stove over medium heat and stir it now and then.Extra Pointers
Want more kick? Throw in some chopped jalapeño or a bit of cayenne pepper. Can't do dairy? Full-fat coconut milk works great instead of cream. Don't forget to throw some fresh cilantro and lime wedges on top for extra zing.Pro Chef Advice
- Rick Bayless says using fire-roasted tomatoes will give your Mexican soups an amazing smoky taste.
- Bobby Flay warns about adding cheese too early - wait till the end so it won't break apart in your soup.
- Marcela Valladolid swears by squeezing fresh lime juice right before eating to wake up all the flavors.
Reasons to Try This
- You barely need to do anything - perfect when you don't feel like cooking.
- It's got everything you need in one bowl - cheesy, creamy goodness with filling ingredients.
- Your slow cooker does all the hard work, so you get amazing flavor without any hassle.
Switch It Up
- Try ground turkey or beef instead of chicken for a different take.
- Toss in some chopped green bell peppers for extra crunch and color.
- Go with green enchilada sauce instead of red for a totally different flavor profile.