Slow Cooker Creamy Chicken Enchilada Soup

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Prep Time:15

Cook Time:8

Total Time:8 15

Ingredients

½ a yellow onion diced
2 bell peppers diced
2 cloves of garlic minced
2 large boneless skinless chicken breast
32 ounces chicken broth
10 ounces enchilada sauce
1 packet of taco seasoning
1 cup half and half
1 (15.25 oz.) can of pinto beans, drained
1 (15.25 oz.) can of black beans, drained and rinsed
1 ½ cups frozen corn
Salt and pepper to taste
Optionally corn starch to thicken the soup
Plus any toppings you like- cheese, tortilla strips, jalapeno, sour cream, etc..

Instructions

Step 1: Add the Chicken and Vegetables - Place the chicken breasts in the bottom of your slow cooker. Scatter the diced onion and bell peppers over the chicken, then add the minced garlic. Starting with the chicken on the bottom helps it stay tucked down in the broth where it can cook evenly and turn tender. Do not worry about making everything look perfect here. This is one of those dinners where you can move quickly, close the lid, and let the slow cooker take over.
Step 2: Pour In the Flavor Base - Sprinkle the taco seasoning over the chicken and vegetables. Pour in the enchilada sauce, then add the chicken broth. Give everything a gentle stir around the edges so the seasoning starts to mix into the liquid, but there is no need to fuss with it too much. The broth will slowly pull all those flavors together as it cooks, and the peppers and onion will soften into the soup until they are tender and sweet.
Step 3: Cook Until the Chicken Is Tender - Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The chicken is ready when it is cooked through and easy to pull apart with a fork. Slow cookers can vary a little, so use the timing as a guide and check near the earlier end of the range if yours tends to run hot. You are looking for chicken that feels tender, not dry or stubborn.
Step 4: Shred the Chicken - During the last hour of cooking, carefully lift the chicken breasts out of the slow cooker and place them on a cutting board or large plate. Shred the chicken with two forks while it is still warm. It should pull apart easily into soft, bite sized pieces. Return all of the shredded chicken to the slow cooker, including any little flavorful bits that land on the plate. That chicken has been soaking up the enchilada broth all afternoon, and you want every bit of it back in the pot.
Step 5: Stir In the Beans and Corn - Add the drained pinto beans, drained and rinsed black beans, and frozen corn. Stir gently until everything is combined. This is the point where the soup starts looking like dinner. The beans add body, the corn brings little sweet pops in each bite, and the shredded chicken makes the whole pot feel extra hearty. Let it cook for about 30 minutes before adding the cream so the beans and corn can heat through.
Step 6: Finish With Half and Half - Pour in the half and half and stir until the broth turns creamy and smooth. Let the soup cook for the remaining time, about 30 minutes to 1 hour, until it is hot all the way through. Keep the slow cooker on low or warm once the half and half goes in. High heat can sometimes make dairy look a little grainy, and this soup is at its best when the broth stays silky and creamy.
Step 7: Thicken and Taste - Taste the soup and add salt and pepper as needed. If you want a thicker texture, mix 1 tablespoon cornstarch with 1 tablespoon cold water in a small cup until smooth, then stir it into the soup. Let it cook for another 10 to 15 minutes until the broth thickens slightly. You do not need to make it very thick. A little body is nice, but you still want it to feel like a cozy soup that settles into the bowl.
Step 8: Build Your Bowls - Ladle the hot soup into bowls and bring out the toppings. This is where dinner gets fun, especially with kids around the table. Add shredded cheese so it melts into the hot broth, toss on tortilla strips for crunch, or finish with a spoonful of sour cream. I usually put out jalapeños for the grown ups and let everyone make their own bowl exactly the way they like it.

Notes

Substitutions

Chicken thighs: Boneless skinless chicken thighs work well here and stay especially tender after a long cook time.
Heavy cream: Use heavy cream in place of half and half when you want a richer, thicker soup.
Whole milk: Whole milk can work in a pinch, although the finished soup will be a little lighter and less creamy.
White beans: Great northern beans or cannellini beans can stand in for pinto beans if that is what you have in the pantry.
Fresh corn: Use fresh corn cut from the cob when it is in season and you want a little extra sweetness.
Homemade taco seasoning: Use about 2 tablespoons of your favorite homemade blend instead of a store bought packet.

Variations

Spicy version: Use medium or hot enchilada sauce, add diced green chiles, or stir in a pinch of cayenne for a bowl with more heat.
Cheesy version: Stir in 1 cup shredded Monterey Jack or cheddar during the final few minutes for an even creamier, cheesier soup.
Turkey version: Use cooked shredded turkey after the holidays for a cozy way to turn leftovers into a brand new dinner.
Vegetarian version: Skip the chicken, use vegetable broth, add an extra can of beans, and stir in diced zucchini or more bell peppers.
Lime version: Finish each bowl with fresh lime juice for a bright little pop that cuts through the creamy broth.

Tips and Tricks

Do not add the dairy too early: Stir in the half and half near the end so it stays smooth and creamy.
Shred while warm: Chicken is much easier to shred right after you take it from the slow cooker.
Use cold water for cornstarch: Cornstarch dissolves best in cold water, which helps you avoid lumps in the finished soup.
Taste before salting: Taco seasoning, broth, and enchilada sauce all contain salt, so wait until the end before adding more.
Keep toppings separate: Let everyone top their own bowl so tortilla strips stay crunchy and sour cream stays cool.
Make enough for lunch: This soup reheats beautifully, and the flavor is often even better the next day.

Serving Ideas

Warm cornbread: A buttery piece of cornbread is made for soaking up the creamy enchilada broth at the bottom of the bowl.
Simple green salad: A crisp salad with lime dressing brings a fresh contrast to this rich, cozy soup.
Cheese quesadillas: Cut them into wedges and serve them on the side for an easy dinner that makes everybody at the table happy.
Avocado slices: Creamy avocado adds a cool, mellow finish and makes each bowl feel a little more filling.
Mexican rice: Serve a scoop on the side when you want to stretch the meal for bigger appetites.

Storage and Make Ahead Tips

Refrigerator storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm leftovers gently on the stove or in the microwave, stirring once or twice so the creamy broth heats evenly.
Freezer storage: Freeze the soup before adding the half and half for the best texture. Add the dairy after thawing and reheating.
Make ahead prep: Dice the onion and peppers, mince the garlic, and measure the seasonings the night before so morning prep takes only a few minutes.
Topping prep: Shred cheese, slice jalapeños, and set out other toppings ahead of time so dinner feels even easier when everyone is hungry.

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Servings: servings