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- Chicken and Base Components You need 1 pound of boneless, skinless chicken breasts. This chicken forms the heart of the soup. It soaks up all the flavors as it cooks. You also need 4 cups of chicken broth. This adds depth and richness to the soup. - Vegetables and Beans For a hearty texture, use 1 can of black beans, drained and rinsed. This gives protein and fiber. Add 1 can of corn for sweetness. You will also need 1 medium onion, chopped, and 3 cloves of minced garlic. These aromatics enhance the soup's flavor. Lastly, include 1 can of diced tomatoes with green chilies for a spicy kick. - Spices and Dairy To spice things up, add 1 teaspoon each of ground cumin and chili powder. These spices bring warmth and complexity. Don’t forget salt and pepper to taste for seasoning. For creaminess, you’ll need 1 cup of softened cream cheese. Mix in 1 cup of shredded cheddar cheese for a cheesy finish. This blend of ingredients creates a creamy, flavorful enchilada soup you will love. - Placing Ingredients in Slow Cooker Start by placing the chicken breasts at the bottom of your slow cooker. Then, pour in the enchilada sauce. Next, add the black beans, corn, and diced tomatoes. Sprinkle in the chopped onion and minced garlic. Finally, add the chicken broth, cumin, chili powder, salt, and pepper. - Cooking Time and Temperature Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be fully cooked and tender when done. This slow cooking brings out the rich flavors in the soup. - Shredding Chicken After cooking, remove the chicken from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup. This adds a nice texture to each bite. - Incorporating Cream Cheese Stir in the softened cream cheese. Mix it until it fully melts and blends into the soup. This adds a creamy texture and rich flavor that enhances the dish. - Adding Cheddar Cheese Next, add the shredded cheddar cheese. Mix well until the soup is creamy and smooth. The cheese will melt and contribute to the overall richness of the soup. - Adjusting Seasoning Taste the soup and adjust the seasoning as needed. You can add more salt and pepper to suit your taste. Let the soup cook for an extra 10-15 minutes on low. This allows all the flavors to meld together beautifully. Recommended Seasonings To boost flavor, use ground cumin and chili powder. They add warmth and depth. You can also sprinkle some smoked paprika for a smoky taste. Adjust the salt and pepper to suit your taste. Using Fresh Herbs Fresh cilantro brightens up the soup. Chop it finely and add it just before serving. For a zesty kick, a squeeze of lime juice pairs well too. These fresh touches lift the overall taste. Slow Cooker Best Practices To get the best results, layer your ingredients correctly. Put chicken at the bottom. This helps it cook evenly and stay juicy. Avoid opening the lid too often; it lets heat escape and can extend cooking time. Achieving Optimal Creaminess For a creamy soup, use softened cream cheese. Stir it in until it melts. Adding shredded cheddar cheese at the end makes it rich and tasty. This two-step process ensures a smooth texture. Finding Quality Ingredients Look for fresh produce and quality chicken. Local farmers' markets often have better options. Choose organic canned goods to reduce preservatives and enhance flavor. Substituting for Dietary Needs If you're dairy-free, use a vegan cream cheese. For a lighter version, opt for low-fat cream cheese. You can also swap chicken for beans or lentils for a vegetarian option. {{image_2}} You can make this soup lighter with low-fat cream cheese. This swap keeps the soup creamy while cutting down on fat. Use a brand that melts well for the best texture. For a vegetarian or vegan option, replace the chicken with extra beans or tofu. Use vegetable broth instead of chicken broth. This keeps the soup hearty and satisfying. To change up the protein, try using ground turkey or beef. Just brown it first before adding to the slow cooker. Shredded pork also works well for a different taste. If you want more heat, add diced jalapeños or red pepper flakes. You can adjust the spice level to fit your taste. Start small and add more until it’s just right. - How to Store Leftovers After serving, let the soup cool. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to keep it tightly sealed to lock in flavor. - Best Practices for Reheating To reheat, pour the soup into a pot. Heat it on medium until warm, stirring often. You can also microwave it in a bowl. Heat in short bursts, stirring in between to avoid hot spots. Add a splash of broth if it thickens too much. - Freezing the Soup If you want to save it for later, freeze the soup. Let it cool completely, then pour it into a freezer-safe container. Leave some space at the top for expansion. It can stay fresh for up to three months. - Thawing and Reheating Tips To thaw, move the soup from the freezer to the fridge overnight. If you're short on time, use the microwave to defrost. After thawing, reheat it in a pot or microwave as before. Add a little chicken broth for a creamy texture. Can I make this soup in a regular pot? Yes, you can. Just use a large pot. Cook on medium heat. Add all the same ingredients. Stir often. Let it simmer for about 30-40 minutes. Ensure the chicken is cooked through before shredding. How can I make it spicier? To boost heat, add more chili powder. You can also use diced jalapeños. For extra kick, try adding hot sauce. Adjust to your taste. Remember, you can always add more, but you can't take it out! Is it possible to use frozen chicken? Absolutely! You can use frozen chicken breasts. Just add them directly to the slow cooker. Cook on high for 4-5 hours. Ensure they reach an internal temperature of 165°F before shredding. Caloric Content Per Serving This creamy enchilada soup has about 350 calories per serving. It includes protein from chicken and fiber from beans. The cheese adds richness and flavor. Dietary Restrictions and Considerations This soup contains dairy, so it's not suitable for those who are lactose intolerant. You can use dairy-free cream cheese for a dairy-free option. It is also gluten-free, making it a great choice for those with gluten sensitivities. In this blog post, I covered how to make a delicious soup with chicken, veggies, and spices. You learned about prep steps, cooking methods, and flavor tricks that enhance your dish. I also shared options for health-conscious eaters and tips for storing leftovers. As you experiment with this recipe, remember to use fresh ingredients and adjust flavors to suit your taste. Dive into your kitchen and enjoy creating your perfect bowl of soup!

Slow Cooker Creamy Enchilada Soup

Savor the deliciousness of Slow Cooker Creamy Enchilada Soup with this easy recipe! Packed with tender chicken, zesty enchilada sauce, and creamy cheese, this soup is perfect for warming up your meal times. Just toss the ingredients in your slow cooker and let it do the work. Whether it's a family dinner or a cozy night in, this comforting dish is sure to impress! Click through to explore the full recipe and bring this tasty meal to your table!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts

1 can (10 oz) enchilada sauce

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

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken broth

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

1 cup cream cheese, softened

1 cup shredded cheddar cheese

Fresh cilantro and lime wedges for garnish

Instructions
 

Place the chicken breasts at the bottom of your slow cooker.

    Pour the enchilada sauce, black beans, corn, diced tomatoes, chopped onion, minced garlic, chicken broth, cumin, chili powder, salt, and pepper over the chicken.

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

        Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.

          Stir in the softened cream cheese until fully melted and incorporated.

            Add the shredded cheddar cheese and mix until the soup is creamy and well combined.

              Adjust seasoning with more salt and pepper if needed.

                Let the soup cook for an additional 10-15 minutes on low to allow the flavors to meld.

                  Prep Time: 15 minutes | Total Time: 6-8 hours (slow cook) | Servings: 6-8

                    - Presentation Tips: Serve the soup in bowls, garnished with fresh cilantro and a lime wedge on the side for squeezing. Add tortilla chips or strips for added crunch!