Crock Pot Chicken Enchilada Soup

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot!

Everything you love about chicken enchiladas… in one big bowl! I love turning classic meals into soups, it’s an easy (maybe even lazy) way to make a dish that only dirties one pot!

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot!

And since this is made in the slow cooker, even better! This soup has been very popular since 2011, and even made it in my first cookbook. Now that we had out first snow, I thought it was time to bring it back in my soup rotation.

I basically took my traditional chicken enchilada recipe, modified it and added some black beans, corn and chicken broth. After a few hours of letting it slow cook all day, this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of sour cream. Avocado would also be awesome. This was very tasty, filling and had just the right amount of heat. Add more or less chipotle to your taste.

I’ve labeled this freezer friendly, a great dish if you like to make freezer meals. To reheat you can let it thaw overnight and reheat it on the stove.

Crock Pot Chicken Enchilada Soup

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that only dirties one pot!

Ingredients:

  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups less sodium chicken broth
  • 8 oz can tomato sauce
  • 1-2 tsp chipotle chili in adobo sauce (or more to taste)
  • 1/4 cup chopped cilantro (plus more for garnish)
  •  15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 2 skinless chicken breasts (16 oz total)
For topping:
  • 3/4 cup shredded part skim cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped cilantro
  • 4 oz (1 small) haas avocado, diced
  • 6 tbsp reduced fat sour cream, optional

Directions:

  1. Heat oil in a saucepan over medium-low heat. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil. Add cilantro and remove from heat. Pour into crock pot.
  2. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.
  3. Remove chicken and shred with two forks. Add chicken back into the soup, adjust salt and cumin to taste. Serve in bowls and top with cheese, avocado, scallions and cilantro. Also great with sour cream or crushed tortilla chips. Enjoy!

Nutrition Information

Yield: 6 Servings, Serving Size: 1 1/2 cups

  • Amount Per Serving:
  • Smart Points: 7
  • Points +: 8
  • Calories: 368
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 58mg
  • Sodium: 821mg
  • Carbohydrates: 28g
  • Fiber: 8.5g
  • Sugar: 6g
  • Protein: 31g

Everything you love about chicken enchiladas... in one big bowl! I love turning classic meals into soups, it's an easy (maybe even lazy) way to make a dish that doesn't require dirtying too many pots.

Photography by Sarah Fennel.