Slow Cooker Chicken Enchilada Soup

Enjoy a healthy, comforting bowl of Skinnytaste’s Slow Cooker Chicken Enchilada Soup. Serve with your favorite taco toppings! This easy chicken soup recipe makes the whole house smell so good, and is so great for company!

Oh I love a good slow cooker soup recipe, especially during busy times or the holidays, when you have out of town guests coming. This chicken soup is made with simple ingredients, and it’s another great Skinnytaste recipe! It has amazing flavors, light and healthy!

Slow Cooker Chicken Enchilada Soup

It’s great to get a main dish recipe cooking in the slow cooker early in the morning, and know that you’ll have a tasty dinner ready to serve in the evening. That is why I love crock pot recipes, especially soup in the wintertime.

Why I love this recipe

• Simple ingredients.
• Prepare the soup in the morning and let it cook all day long.
• Easy to serve for company with favorite toppings.
• I love to double or even triple this recipe for a large group.

Gather these ingredients

• Olive oil
• Onion + garlic
• Chicken broth
• Tomato sauce
• Chipotle chile in adobo sauce
• Fresh cilantro
• Black beans
• Petite diced tomatoes
• Frozen corn kernels
• Ground cumin + dried oregano
• Boneless, skinless chicken breast

Serve with these toppings:

• Shredded Cheddar cheese
• Chopped scallions (or red onion)
• Fresh cilantro
• Avocado (or quac)
• Sour cream, optional

How to make Slow Cooker Chicken Enchilada Soup

1. In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano.
2. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
3. Remove the chicken, shred it with two forks, and return it to the slow cooker.
4. To serve, ladle into serving bowls and dividing evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).

Tips and substitutions:

• Love that you can cook on low for 6 hours or on high for 4 hours.
• Add more ingredients like extra veggies, more corn, more beans, even more chicken.
• Double the recipe for a large group coming over. Serve with chips and salsa and guacamole.
• Serve with crunched up taco chips or Frito chips.
• Optional to serve with fresh chopped herbs.
• Made from Gina’s, The Skinnytaste Cookbook. I am in love with her healthy recipes, and I wanted to try a couple of new ones for this party. Just look at all the fabulous ingredients!?

Serving

This soup was delicious served at a recent ladies dinner! On my menu? A Mexican pizza, giant green salad (cilantro, tomatoes, red onion, carrots, avocado), and this soup – with all the toppings. Or grab the menu below.

An easy soup night menu:

I’ve put together a very simple dinner party menu if you’d like to plan the same kind of party at your house!

• Guacamole Deviled Eggs
• Best Guac Recipe
• Mexican Shrimp Salad Board
• Slow Cooker Chicken Enchilada Soup {recipe below}
• Carrot Cake with Cream Cheese Frosting

4.25 stars (28 reviews)

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Get the Recipe:

Slow Cooker Chicken Enchilada Soup

From The Skinnytaste Cookbook. Enjoy a healthy bowl of Skinnytaste's Slow Cooker Chicken Enchilada Soup. Serve with taco toppings, like sour cream, avocadol, and hot sauce.

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs 5 minutes mins

Total Time: 4 hours hrs 15 minutes mins

Yield: 6

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Ingredients

 

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• 2 teaspoons olive oil
• ½ cup chopped onion
• 3 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 1 8 oz can tomato sauce
• 1 to 2 teaspoons chipotle chile in adobo sauce, chopped
• ¼ cup fresh cilantro, chopped
• 1 15 oz can low-sodium black beans, rinsed and drained
• 1 15 oz can petite diced tomatoes
• 2 cups frozen corn kernels
• 1 teaspoon ground cumin, plus more to taste
• ½ teaspoon dried oregano
• 1 pound boneless skinless chicken breasts

Toppings:

• ¾ cup shredded reduced-fat cheddar cheese
• ¼ cup chopped scallions
• ¼ cup chopped fresh cilantro
• 1 avocado (optional)
• 6 tablespoons reduced-fat sour cream, optional

Instructions

 

• In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano.
• Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
• Remove the chicken, shred it with two forks, and return it to the slow cooker.
• To serve, ladle into serving bowls and dividing evenly. Top with cheddar cheese, scallions, cilantro, avocado, and sour cream (if using).

Notes

reposted from JAN 2015

Cuisine: Mexican

Course: Main Course

Author: Sandy / Reluctant Entertainer

Calories: 258kcal, Carbohydrates: 18g, Protein: 23g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 52mg, Sodium: 212mg, Potassium: 611mg, Fiber: 2g, Sugar: 1g, Vitamin A: 176IU, Vitamin C: 6mg, Calcium: 102mg, Iron: 3mg

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