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Preparing the Autumn Bliss Chicken Enchilada Soup is both simple and rewarding, making it a perfect dish for busy weeknights or cozy family gatherings. The key to creating a deliciously rich and flavorful soup lies in the layering of ingredients and allowing them to meld beautifully in the crockpot. Follow these detailed steps to ensure that your soup turns out perfectly every time.

Fall Crockpot Chicken Enchilada Soup

Warm up this autumn with a comforting bowl of Autumn Bliss Chicken Enchilada Soup. Perfect for chilly nights, this easy recipe combines the rich flavors of traditional enchiladas into a cozy soup. Packed with tender chicken, black beans, corn, and vibrant spices, every spoonful celebrates the essence of fall. Add your favorite garnishes like cilantro and avocado for a delicious touch. It's the ideal dish for family gatherings or quiet evenings at home, bringing warmth and satisfaction to your table.
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Ingredients
  

1 lb boneless, skinless chicken breasts

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

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, finely diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp salt (adjust to taste)

1/4 tsp freshly ground black pepper (adjust to taste)

4 cups chicken broth

1 cup shredded cheddar cheese (plus extra for garnish)

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Sour cream (for serving)

Lime wedges (for serving)

Instructions
 

Prepare the Base: Begin by placing the boneless chicken breasts at the bottom of your crockpot. Add the drained and rinsed black beans, drained corn, red enchilada sauce, diced tomatoes with green chilies, finely diced onion, minced garlic, and diced bell pepper. Make sure to distribute the ingredients evenly.

    Season the Soup: Sprinkle the ground cumin, chili powder, smoked paprika, salt, and black pepper over the layered ingredients. Pour the chicken broth over the top, ensuring that all components are fully submerged to allow for even cooking.

      Cook the Chicken: Secure the lid on your crockpot and select the cooking setting. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and tender enough to shred easily.

        Shred the Chicken: Once the cooking time is complete, carefully remove the chicken breasts with tongs and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to combine.

          Add Cheese: Gradually stir in the shredded cheddar cheese, allowing it to melt and integrate with the soup. This will enhance the creaminess and depth of flavor in your dish.

            Serve: Using a ladle, portion the soup into bowls. Top each serving with additional shredded cheese, diced avocado, freshly chopped cilantro, and a generous dollop of sour cream. Finish with a squeeze of fresh lime juice to brighten all the flavors.

              Enjoy the Flavors of Fall: This soul-warming soup is perfect for cozy evenings. For an even richer flavor, allow it to sit for a while before serving, as the ingredients mingle beautifully over time!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours cooking | Makes 6 servings