Gluten Free Slow Cooker Chicken Enchilada Soup

Total time6 hr 15 min

Prep time15 min

Cook time6 hr

Gluten Free Slow Cooker Chicken Enchilada Soup

This cozy slow cooker soup starts with tender chicken breasts simmered low and slow in a smoky, chili-spiced broth loaded with black beans, sweet corn, and diced tomatoes. Onion, garlic, cumin, and smoked paprika build deep flavor throughout the day, and a few cubes of cream cheese stirred in near the end give the broth that irresistible velvety, almost queso-like texture. Once the chicken shreds easily with two forks, it all comes back together into a rich, hearty bowl that tastes like it took way more effort than it did. Ladle it up with melty shredded cheddar, a generous dollop of sour cream, and a scatter of fresh cilantro for brightness. It's a satisfying, low-effort dinner that works beautifully for a gluten free table, especially on busy weeknights when you want something warm and filling waiting in the slow cooker. Just double check any packaged add-ins you serve alongside it to keep the whole bowl worry-free.

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Ingredients

6 servings

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) red enchilada sauce
3 cups low-sodium chicken broth
1 can (4 oz) diced green chiles
1 medium yellow onion, diced
3 cloves garlic, minced
2 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
½ tsp salt, plus more to taste
¼ tsp black pepper
4 oz cream cheese, cubed

For serving

1 cup shredded cheddar cheese, for serving
½ cup sour cream, for serving
¼ cup fresh cilantro, roughly chopped (optional)
tortilla strips or crushed tortilla chips, for serving (optional)

Instructions

1
Add the chicken breasts to the bottom of a 6-quart slow cooker in a single layer. Pour in the black beans, corn, diced tomatoes with their juices, enchilada sauce, chicken broth, and diced green chiles.
2
Scatter the diced onion and minced garlic over the top, then sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir gently to distribute the spices through the liquid.

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