Craving a warm, hearty dish you can toss together in minutes? Look no further than this comforting enchilada soup. Packed with spicy chiles, tender chicken, and creamy cheese, it’s a set-it-and-forget-it masterpiece that will fill your home with mouthwatering aromas.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (10 ounces) enchilada sauce (mild or hot)
- 4 cups chicken broth
- 1 small onion, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 cup shredded cheddar or Mexican blend cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, chopped cilantro, sliced jalapeños, lime wedges
Instructions
Begin by placing the chicken breasts at the bottom of your slow cooker. Sprinkle the chopped onion on top, followed by black beans and corn. Next, pour in the enchilada sauce and chicken broth. Stir in the chili powder, cumin, and garlic powder until well combined. Season with salt and pepper to your liking.
Cover the slow cooker with its lid and set it to cook on low for 6 to 7 hours, or high for 3 to 4 hours, until the chicken is fully cooked and fork-tender. Once the chicken can be easily shredded, carefully remove it and shred it on a cutting board. Then, return the shredded chicken to the slow cooker, stir in the cheese, and let it melt into the soup for an additional 10 to 15 minutes on low heat.
Ladle the soup into bowls and top with sour cream, chopped cilantro, sliced jalapeños, or a squeeze of fresh lime juice if desired. Enjoy this piping hot bowl of enchilada goodness with warm tortillas or crusty bread for extra comfort.
This Cheesy Chicken & Black Bean Enchilada Slow Cooker Soup is perfect for busy weeknights, meal preps, and cozy gatherings. It’s also easily adaptable—swap out chicken for tofu or extra veggies if you’re aiming for a vegetarian spin.
Lighten it up by using reduced-fat cheese, or up the spice level with a hotter enchilada sauce. No matter the variation, you’ll love how effortlessly this soup brings everyone together around the table with its rich, tangy flavors and melty, cheesy finish.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
