Slow Cooker Chicken Enchilada Soup

I’ve included some videos I found relevant and helpful. 😍

Looking for an easy dinner idea? Try this slow cooker chicken enchilada soup! You’ll love how simple it is to make. Just toss the ingredients in your slow cooker and let it do the work. This tasty soup is packed with tender chicken, beans, corn, and zesty Mexican flavors.

The best part? You can set it up in the morning and come home to a hot, ready-to-eat meal. Add your favorite toppings like cheese, sour cream, or avocado for extra yumminess. It’s perfect for busy weeknights or cold winter days when you want something warm and filling.

Exact Ingredients List

Here’s everything you need to make this yummy slow cooker chicken enchilada soup:

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can red enchilada sauce
• 1 can fire-roasted diced tomatoes, with juice
• 1 can diced green chiles
• 1 poblano pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

Don’t forget these tasty toppings:

• Shredded cheddar cheese
• Sour cream
• Diced avocado
• Tortilla strips

With these ingredients, you’ll have a hearty soup that serves 6 people. It only takes 5 minutes to prep and 8 hours to cook. Each serving has about 254 calories.

Instructions

Put the chicken in your slow cooker. Sprinkle on the chili powder, cumin, salt, and pepper.

Add beans, corn, sauce, tomatoes, chiles, pepper, onion, and garlic. Pour in the broth and mix it up.

Cover and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be easy to shred.

Take out the chicken and shred it with forks. Put it back in the cooker.

Stir in fresh cilantro. Give it a taste and add more spices if you want.

Serve your soup hot. Top it with cheese, sour cream, avocado, or tortilla strips if you like.

Enjoy your warm, tasty soup! It’s perfect for a cozy dinner at home.

Possible Substitutes List

You can easily swap out ingredients in this tasty soup to suit your taste or pantry. Here are some options:

• Chicken: Use turkey breast or pork tenderloin instead
• Black beans: Try pinto or kidney beans
• Corn: Swap for diced bell peppers or zucchini
• Red enchilada sauce: Green enchilada sauce works too
• Fire-roasted tomatoes: Regular diced tomatoes are fine
• Poblano pepper: Substitute with a bell pepper or jalapeño

For the spices, you can use taco seasoning in place of the chili powder and cumin. If you don’t have fresh cilantro, dried works in a pinch.

No slow cooker? No problem! Make this soup on the stovetop. Just simmer everything in a large pot for about 30-40 minutes until the chicken is cooked through.

Want to make it vegetarian? Skip the chicken and add extra beans and veggies. You can also use veggie broth instead of chicken broth.

How To Make It Diabetes-Friendly

You can make this tasty soup more diabetes-friendly with a few simple swaps. Use low-sodium chicken broth and canned goods to cut down on salt. Pick no-salt-added corn and tomatoes if you can find them.

Instead of regular black beans, try using half the amount. This lowers the carb count. You can add extra non-starchy veggies like bell peppers or zucchini to bulk it up.

For toppings, go easy on the cheese and skip the tortilla strips. Try a dollop of Greek yogurt instead of sour cream. It has more protein and less fat. Avocado is a great choice – it’s full of healthy fats.

Watch your portion size too. Stick to about 1 cup of soup per serving. Pair it with a side salad for a balanced meal.

Here’s a quick list of diabetes-friendly swaps:

• Low-sodium broth and canned goods
• Half the beans, more non-starchy veggies
• Greek yogurt instead of sour cream
• No tortilla strips
• 1 cup portion size

These small changes can make a big difference in managing blood sugar while still enjoying a yummy meal.

Tips, Tricks & Storing

For extra flavor, try toasting your spices in a dry pan before adding them to the slow cooker. This will bring out their rich aromas and deepen the taste of your soup.

You can make this soup spicier by adding a diced jalapeño or some cayenne pepper. If you prefer it milder, use mild enchilada sauce instead of regular.

Don’t have fresh cilantro? No problem! You can use dried cilantro or skip it altogether. The soup will still be tasty.

To save time in the morning, prep your veggies the night before. Store them in an airtight container in the fridge until you’re ready to cook.

Got leftovers? This soup keeps well in the fridge for up to 4 days. Just reheat it on the stove or in the microwave.

You can also freeze this soup for up to 3 months. Let it cool completely, then store it in freezer-safe containers. Thaw overnight in the fridge before reheating.

For a fun twist, serve the soup over rice or use it as a filling for burritos. You can also top it with crushed tortilla chips for added crunch.

Remember to taste and adjust the seasoning before serving. Sometimes slow cooker meals need a little extra salt at the end to bring out all the flavors.