Print

Easy Light Slow Cooker Chicken Enchilada Soup

light slow cooker chicken enchilada soup - featured image
Print Recipe

A quick and easy slow cooker chicken enchilada soup that’s light, creamy, and packed with flavor. Perfect for busy weeknights or meal prep, this soup uses simple ingredients and a secret creamy finish for a satisfying meal.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 medium breasts)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or 1.5 cups frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • Salt and black pepper to taste
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup plain Greek yogurt
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Crumbled cotija cheese or shredded Monterey Jack (for garnish)
  • Crushed tortilla chips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic. You can do this the night before and store them in the fridge in a sealed container.
  2. Layer the ingredients: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion and minced garlic on top. Pour in the fire-roasted tomatoes (with their juices), the enchilada sauce, and the chicken broth. Don’t stir yet.
  3. Add the spices: Sprinkle the cumin, chili powder, smoked paprika, dried oregano, and a pinch of salt and pepper over the top. Give everything a gentle stir to combine the spices into the liquid. The chicken should be mostly submerged.
  4. Cook on low: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it’s tender and shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken breasts to a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces.
  6. Add the beans and corn: Stir in the drained black beans and corn kernels. Return the shredded chicken to the pot. Let everything cook together for another 15-20 minutes on low.
  7. Make the creamy finish: While the soup finishes, combine the cottage cheese and Greek yogurt in a small blender or food processor. Blend until completely smooth — about 30 seconds.
  8. Finish the soup: Remove about 1 cup of hot broth from the slow cooker and slowly whisk it into the blended cottage cheese mixture. This tempers the dairy so it doesn’t curdle. Pour the tempered mixture into the slow cooker and stir well.
  9. Add the lime juice: Squeeze in the juice of one lime and stir. Taste the soup and adjust the seasoning — you might want more salt, a pinch more cumin, or an extra squeeze of lime.
  10. Serve and garnish: Ladle the soup into bowls and let everyone add their own toppings. I like a sprinkle of fresh cilantro, a few avocado chunks, a little crumbled cheese, and a handful of crushed tortilla chips for crunch. A lime wedge on the side never hurts.

Notes

Don’t skip the tempering step when adding the creamy finish to prevent curdling. Season in layers and adjust at the end. Use the low setting for best results. Check chicken at minimum cooking time to avoid overcooking. Soup tastes even better the next day. For freezing, freeze without the creamy finish and add fresh when reheating.

Nutrition

Keywords: slow cooker chicken enchilada soup, light enchilada soup, healthy enchilada soup, easy slow cooker soup, chicken soup, Mexican soup, gluten-free soup, meal prep soup

Find it online: https://spoonluma.com/easy-light-slow-cooker-chicken-enchilada-soup/