When you're craving a chicken enchilada from your favorite Mexican restaurant and don't want all extra calories, try this chicken enchilada soup. Warm and comforting and perfect for Winter.
Do you love chicken enchiladas? Then you are going to love this soup and the slow cooker does all the work for you! Prep all the ingredients the night before and in the morning you can toss all the ingredients into the slow cooker and dinner is ready when you get home.
This post was created back on January 15th, 2012 and I updated it on 3/20/2019 to include updated smart points and nutrition info.
How to make Chicken Enchilada Soup
Chop the onion and bell pepper.
Dump or empty out the can of black beans, Rotel tomatoes, chicken broth, and enchilada sauce into the slow cooker.
Add in the chicken, frozen corn, pepper, and onion.
Set your slow cooker for 8 hrs if you have one of those digital crock pots.
Toppings for Enchilada Soup
- Plain Greek Yogurt -0 points
- More Cheese - I prefer reduced fat cheese to fat-free cheese. I find that Fat-Free cheese doesn't melt very well
- Tortilla Strips or Good Thin corn crackers
- Avocado - for avocados I like to weigh the amount on a food scale to figure out points for them
- Lime 0 points
- Cilantro 0 points
How to Freeze Enchilada Soup
Let the soup cool completely. Transfer to gallon size freezer bags and seal it shut. Write the date on the bag and it can last for up to 2 to 3 months in the freezer. When you are ready to reheat the soup take it out of the freezer and let it defrost overnight. Sometimes if I leave something to defrost overnight in the fridge it will still not be ready the next day and I'll just leave it to sit out overnight. Reheat the enchilada soup in the microwave or on a stove top.
More Soup Recipes
Crockpot Enchilada Soup
- Prep Time: 10 - 15 mi
- Total Time: 6 to 8 hrs
- Yield: 8 1x
Ingredients
- 1 (15oz) can black beans, rinsed and drained
- 1 (14.5ozo) can Rotel diced tomatoes and jalapenos
- 1 (10oz) package frozen corn ½ cup onion, chopped
- ½ cup bell pepper, diced
- 1 (10oz) can Enchilada sauce
- 5 cups of low fat, low sodium chicken broth
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
Instructions
In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
Serving size: 1 ½ cups
Notes
MyWW points: Blue: 2; Green: 5 Purple: 2
- Category: Soup
- Method: Crock Pot
- Cuisine: Soup
Nutrition
- Serving Size: 1 ½ cups
- Calories: 213
- Sugar: 5.3g
- Sodium: 775.1mg
- Fat: 3.3g
- Saturated Fat: .8g
- Carbohydrates: 30.2g
- Fiber: 7.8g
- Protein: 17.6g
What you'll do:
In a crockpot, combine drained beans, tomatoes, corn, onion, and jalapeno. Place the chicken breasts on top of the mixture. Pour chicken broth and enchilada sauce over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
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