Crockpot Enchilada Soup

  • Author: Jenna
  • Prep Time: 10 - 15 mi
  • Cook Time: 8 hrs
  • Total Time: -52219977 minute
  • Yield: 8 1x


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


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.


Smart Point: 1 (1 1/2 cups)

Makes 8 servings

  • Category: Soup
  • Method: Crock Pot
  • Cuisine: Soup


  • Serving Size: 1
  • Calories: 213
  • Sugar: 5.3g
  • Sodium: 775.1mg
  • Fat: 3.3g
  • Saturated Fat: .8g
  • Carbohydrates: 30.2g
  • Fiber: 7.8g
  • Protein: 17.6g