Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup

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Heidi Howenstine


This is really good soup and is only 260 calories for 1 1/2 cup serving with a small garnish of fat-free cheese! Pulled from


★★★★★ 1 vote

15 Min
4 Hr


  • 2 tsp
    olive oil
  • 3 clove
    garlic, minced
  • 1 can(s)
    tomato sauce, 8 oz
  • 1/4 c
    cilantro, chopped
  • 1 can(s)
    black beans, (rinsed and drained) 15 oz
  • 2 c
    frozen corn
  • 2
    8oz chicken breasts
  • 3/4 c
    shredded cheese (for garnish)
  • 1/2 c
    chopped onion
  • 3 c
    chicken broth, low sodium
  • 1-2 tsp
    chipolte chili in adobo sauce (to taste)
  • 1 can(s)
    petite diced tomatos (14.5 oz)
  • 1 tsp
  • 1/2 tsp
  • 1/4 c
    scallions, chopped (for garnish)
  • ·
    sour cream, fat-free (for garnish)

How to Make Crock Pot Chicken Enchilada Soup


  1. Heat oil in sauce pan over medium-low heat. Add onion and garlic. Saute until soft, 3-4 min. Slowly add chicken broth, tomato sauce, and chipolte adobo sauce and bring to boil. Add cilantro and remove from heat. Pour into crock pot.
  2. Add drained beans, diced tomatoes, corn, cumin, oregano, and stir. Add chicken breasts. Cover and cook on low for 4-6hrs. (Will take longer if you are like me and throw the chicken breasts in frozen!)
  3. Remove chicken and shred with forks. Add chicken back into soup, adjust salt and cumin to taste (I usually don't even need to add salt).
  4. Serve in bowl and top with fat free sour cream, cheese, scallions, and cilantro to taste!

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