Crock Pot Chicken Enchilada Soup

Everything I love about chicken enchiladas… in a bowl! I love turning classic meals into soups lately, it’s an easy (maybe even lazy) way to make a meal and it doesn’t require dirtying too many pots.

I basically took my chicken enchilada recipe and added some black beans, corn and chicken broth and threw it all into the crock pot.

A few hours later this delicious bowl of soup emerged which I topped with cheese, scallions, cilantro and a dallop of fat free sour cream. I served it with avocado on the side since I grew up eating avocado in my soup. This was very tasty, filling and had just the right amount of kick! Add more or less chipotle to your taste.

I’ve labeled this as freezer friendly, whether you want to make your meals ahead to freeze for the month, or save your leftovers for lunch. To reheat you can microwave or reheat over the stove. To see other freezer friendly meals, click here.

Crock Pot Chicken Enchilada Soup
Servings: 6 • Serving Size: 1 1/2 cups + cheese • Points+: 7 pts • Smart Points 7
Calories: 260.9 • Fat: 6.6 g • Protein: 25.4 g • Carb: 29.9 g • Fiber: 6.7 g • Sugar: 4.1 g
Sodium: 572 mg (without salt) 


  • 2 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium fat-free 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, 8 oz skinless chicken breasts (16 oz total)
  • 1/4 cup chopped scallions, for topping
  • 3/4 cup shredded reduced fat cheddar cheese
  • fat free sour cream (optional)


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.

To the crockpot, add drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on low heat for 4-6 hours.

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 fat free sour cream, cheese, scallions and cilantro. You can also top with avocado or crushed tortilla chips. Enjoy!