Crockpot Chicken Enchilada Soup {Easy + Low Calorie} Recipe

I’ve created a spicy, hearty and healthy Chicken Enchilada Soup Crock Pot that’s low fuss and ready to be loaded with all your favorite toppings.

I never thought a slow cooker could make something this bright and not heavy, but this Crockpot Chicken Enchilada Soup proved me wrong. I load it up with toppings, but the heart of the bowl is simple and bold thanks to boneless skinless chicken breasts and red enchilada sauce.

It walks the line between spicy and fresh so you keep coming back for another spoonful. Everyone searches Enchilada Soup Crockpot recipes, yet my Chicken Enchilada Soup Crock Pot take somehow feels both lazy and legit.

Give it one try, you might find yourself making it more than you expected.

Ingredients

• Chicken breasts: Lean protein that fills you up, keeps soup hearty without extra fat.
• Red enchilada sauce: Packed with chile flavor and tang, adds spice and deep tomato notes.
• Black beans: Great fiber and plant protein, makes broth thicker and more satisfying.
• Corn: Sweetness and texture, adds carbs and little bursts of corn flavor.
• Diced tomatoes with green chiles: Tomato acidity brightens soup, chiles bring gentle heat and zest.
• Onion and garlic: Aromatics that build savory base, small calories, big flavor punch.
• Lime and cilantro: Fresh, citrusy finish, lifts flavors and adds vitamin C and herbs.
• Avocado, Greek yogurt, cheese toppings: Optional creamy toppings boost healthy fats or protein, add richness.
• Tortilla chips: Crunchy topping for texture, adds carbs and a little salty goodness.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts (about 2 medium)
• 1 (10 oz) can red enchilada sauce
• 4 cups low sodium chicken broth
• 1 (10 oz) can diced tomatoes with green chiles (Rotel), undrained
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen sweet corn (or 1 (15 oz) can corn, drained)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1 tbsp olive oil (optional, if you brown the onion first)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Shredded reduced fat cheddar cheese, for topping (optional)
• Plain Greek yogurt or light sour cream, for topping (optional)
• Sliced avocado, chopped green onions and lime wedges, for serving (optional)
• Tortilla chips or baked tortilla strips, for serving (optional)

How to Make this

1. If you want more flavor, heat 1 tbsp olive oil in a skillet over medium and sauté the diced onion until translucent about 5 to 7 minutes, then add the minced garlic and cook 30 seconds. If you dont want to bother, just add the raw onion and garlic straight to the crockpot.

2. Put the chicken breasts in the slow cooker and pour in 1 (10 oz) can red enchilada sauce, 4 cups low sodium chicken broth, and 1 (10 oz) can diced tomatoes with green chiles undrained.

3. Add 1 (15 oz) can black beans drained and rinsed, 1 cup frozen sweet corn or 1 (15 oz) can corn drained, the sautéed or raw onion and garlic, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp smoked paprika if using, plus salt and freshly ground black pepper to taste. Give it a gentle stir so spices are distributed.

4. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours until the chicken is cooked through and shreds easily. Quick hack use shredded rotisserie chicken and cook 30 to 60 minutes just to meld flavors if youre short on time.

5. Remove the chicken to a cutting board and shred with two forks, or shred right in the pot with tongs. Return shredded chicken to the soup and stir to combine.

6. Brighten the soup by stirring in the juice of 1 lime and 1/4 cup chopped fresh cilantro, taste and adjust salt pepper or extra chili powder if needed. If you like a thicker soup, mash a cup of beans against the side of the pot or puree 1 to 2 cups with an immersion blender then stir.

7. To serve top bowls with shredded reduced fat cheddar so it melts into the hot soup, a dollop of plain Greek yogurt or light sour cream, sliced avocado, chopped green onions and extra cilantro. Offer lime wedges and tortilla chips or baked tortilla strips for crunch.

8. Leftovers store in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently on the stove or in the microwave, add a splash of broth or water if it thickened too much, then finish with fresh lime and toppings before serving.

Equipment Needed

1. Slow cooker or crockpot, 6 to 8 quart
2. Large skillet or frying pan for sautéing the onion (optional)
3. Cutting board and a sharp chef’s knife
4. Measuring cups and measuring spoons
5. Can opener and colander for draining and rinsing beans
6. Wooden spoon or silicone spatula for stirring
7. Tongs or two forks for shredding the chicken
8. Ladle and serving bowls, plus an immersion blender if you want a thicker soup

FAQ

Crockpot Chicken Enchilada Soup {Easy + Low Calorie} Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs, they usually stay juicier in the crockpot and shred up great, or use shredded rotisserie chicken added at the end so it doesn’t dry out.
• Red enchilada sauce: use 1 cup salsa roja or a can of tomato sauce mixed with 1 tsp chili powder and 1/2 tsp cumin, taste and add salt as needed, works great if you dont have canned enchilada sauce.
• Black beans: sub with pinto beans or kidney beans (canned, drained and rinsed), or try cooked brown lentils for a different texture and extra protein.
• Shredded reduced fat cheddar / Greek yogurt topping: swap cheddar for Monterey Jack or pepper jack for more melty flavor, or skip cheese and use sliced avocado and a dollop of light sour cream or dairy free yogurt if you want it lighter or dairy free.

Pro Tips

– Bloom your spices first. Toast chili powder and cumin in a dry skillet for 20 to 30 seconds or briefly fry them in the onion oil before they hit the cooker. It makes the whole pot taste deeper, not just “spicy”.

– Use a rotisserie or pre-cooked chicken if you want time and consistent shredding. If you use raw breasts, let them rest 5 minutes after cooking before shredding so they stay juicy. For super-fast shredding, a hand mixer on low works wonders and is way less effort than two forks.

– Thicken smartly: for a richer, authentic mouthfeel stir in 1 to 2 tablespoons of masa harina (mix with a little warm broth first) or crush some tortilla chips and add near the end. It thickens without losing the tortilla-corn flavor that plain pureeing won’t give.

– Finish bright and fresh, not salty. Add lime and cilantro only at the end, taste before extra salt, and if the tomatoes are bitter a tiny pinch of sugar balances them. Don’t add avocado, sour cream or cheese before storing or freezing.