Crock Pot Chicken Enchilada Soup

Crock Pot Chicken Enchilada Soup Recipe

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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
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


  • 1Heat 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.
  • 2Add 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!)
  • 3Remove 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).
  • 4Serve in bowl and top with fat free sour cream, cheese, scallions, and cilantro to taste!

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