Slow Cooker Skinny Chicken Enchilada Soup

There’s something utterly comforting about a bowl of Slow Cooker Skinny Chicken Enchilada Soup. Imagine coming home after a long day, the aroma of savory spices and tender chicken greeting you at the door. I remember the first time I made this dish; it was a chilly winter evening, and I was craving something warm and hearty. I tossed everything into my slow cooker in the morning and let it work its magic. By the time dinner rolled around, my family was gathered around the table, eagerly anticipating a delicious meal. That moment, with everyone savoring each bite, reminded me why I love cooking. This soup is not just food; it’s a way to bring people together and create cherished moments.

Everything You Need for Slow Cooker Skinny Chicken Enchilada Soup

When crafting this Slow Cooker Skinny Chicken Enchilada Soup, the ingredients play a pivotal role in creating an incredible flavor profile. Each component complements the others beautifully, bringing together a symphony of tastes and textures. The key players include wholesome chicken, hearty beans, and zesty enchilada sauce, which come together to create a delightful soup that is both nourishing and satisfying.

• 1 pound boneless and skinless chicken breasts – The star of the dish, providing protein and a tender texture.
• 14 ounces black beans – These add a creamy texture and are rich in fiber and protein.
• 14 ounces kidney beans – Another deliciously hearty bean that enhances the soup’s richness.
• 1 cup whole kernel corn – Adds a touch of sweetness and crunch to balance the other flavors.
• 14 ounces fire-roasted diced tomatoes – These infuse the soup with a smoky flavor and vibrant color.
• 4 ounces diced green chilies – They add a delightful kick without overwhelming the dish.
• 1 yellow onion – The base for many dishes, providing aromatic depth.
• 2 cups chicken broth – It brings everything together, adding moisture and flavor.
• 2 cups enchilada sauce – The key ingredient that gives the soup its signature flavor.
• 1 tablespoon taco seasoning – A blend of spices that enhances the overall taste.
• 1/2 teaspoon kosher or sea salt – To help balance and enhance all the flavors.
• 1/2 teaspoon black pepper – Adds a subtle heat that rounds out the flavor.
• 1 cup cilantro – Fresh herbs that add a burst of freshness when serving.
• 1 cup whole-grain tortilla chips or strips (optional) – Perfect for adding a crunchy texture on top of the soup.

Putting Together Slow Cooker Skinny Chicken Enchilada Soup

Making this Slow Cooker Skinny Chicken Enchilada Soup is as easy as it gets! Just a few simple steps and you’ll have a hearty meal that your entire family will love. Let’s dive into the steps to create this delicious soup.

1. Begin by placing the chicken breasts, black beans, kidney beans, corn, diced tomatoes, green chilies, and onion into a large 4 to 6 quart slow cooker. Make sure everything is evenly distributed at the bottom of the pot. The combination of these ingredients will create a flavorful base for your soup.

2. Next, pour the chicken broth and enchilada sauce over the ingredients. This will add moisture and a rich flavor to the soup. Make sure all the ingredients are covered with the liquids for even cooking.

3. Sprinkle the taco seasoning, salt, and pepper over the top. Stir everything gently to combine the seasonings with the ingredients. This step is crucial to ensure that every bite is bursting with flavor.

4. Now, cover the slow cooker and set it to cook on low for 6 to 8 hours or on high for 4 to 6 hours. This slow cooking process breaks down the chicken and allows it to absorb all the wonderful flavors from the broth and spices. If you’re cooking on low, it’s ideal to prepare this in the morning and come back to a delicious dinner.

5. Once the cooking time is up, carefully remove the chicken from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. This process will allow the chicken to mix well with the soup, creating a wonderfully cohesive dish.

6. Return the shredded chicken back into the slow cooker and stir it until everything is well combined. This is where the magic happens; the soup comes together beautifully, and the aroma will fill your kitchen!

7. Finally, serve the soup hot. Top it with cilantro and tortilla chips or strips for added flavor and crunch. You can also add other optional garnishes like avocado or sour cream, depending on your preference. Enjoy this hearty soup with family and friends!

Change It Up

Flexibility is key with this Slow Cooker Skinny Chicken Enchilada Soup. Here are some ideas to make it uniquely yours!

• Spice Level: Adjust the heat by using hot enchilada sauce or adding jalapeños.
• Protein Swap: Substitute chicken with shredded turkey or a plant-based protein for a different twist.
• Make it Creamy: Add a swirl of cream or a dollop of Greek yogurt before serving for a richer taste.
• Beans Variety: Use different beans like pinto or navy beans based on your preference.
• Top It Off: Garnish with avocado, diced tomatoes, or even cheese for added flavor and creaminess.
• Cooked Quinoa or Rice: Stir in some cooked quinoa or rice for extra heartiness.
• Leftover Makeover: Use leftovers to make enchiladas or quesadillas for a second meal.

What to Serve With Slow Cooker Skinny Chicken Enchilada Soup

Pairing the Slow Cooker Skinny Chicken Enchilada Soup with the right sides can elevate your meal experience. Here are some excellent serving suggestions:

• Fresh Avocado Salad: A simple salad with diced avocados, tomatoes, and lime juice complements the soup nicely.
• Cornbread: The sweetness of cornbread balances the savory flavors of the soup and makes for a comforting combination.
• Tortilla Chips: Serve extra tortilla chips on the side for dipping, adding crunch and texture.
• Rice: A side of fluffy rice can soak up the flavorful broth and make your meal more filling.
• Side of Salsa: A fresh salsa or pico de gallo adds a zesty kick and freshness to the dish.
• Cheesy Quesadillas: These are great for dipping and add an extra layer of flavor when enjoyed alongside the soup.
• Occasions: This soup is perfect for casual gatherings, cozy family dinners, or even meal prep for the week ahead. It can also be a great dish for events like game day!

FAQ

Conclusion

The Slow Cooker Skinny Chicken Enchilada Soup is truly a comforting and satisfying dish that’s perfect for any occasion. With its wholesome ingredients and rich flavors, it’s a recipe that you’ll want to make again and again. I encourage you to give it a try; your family will thank you for it!

Slow Cooker Skinny Chicken Enchilada Soup

The ultimate comfort food, Slow Cooker Skinny Chicken Enchilada Soup is a warm, hearty dish bursting with flavors. This easy weeknight dinner is not only delicious but also healthy, making it a must-try for anyone looking for a satisfying meal. You'll want to make this tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Soups

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless and skinless chicken breasts
• 14 ounces black beans canned, rinsed and drained
• 14 ounces kidney beans canned, rinsed and drained
• 1 cup whole kernel corn
• 14 ounces fire-roasted diced tomatoes canned, with juice
• 4 ounces diced green chilies canned, or tomatillo salsa
• 1 each yellow onion peeled and diced
• 2 cups chicken broth organic
• 2 cups enchilada sauce
• 1 tablespoon taco seasoning
• 1/2 teaspoon kosher or sea salt
• 1/2 teaspoon black pepper
• 1 cup cilantro fresh, chopped
• 1 cup whole-grain tortilla chips or strips (optional)

Equipment

• Slow Cooker
• Cutting Board
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Place chicken breasts, black beans, kidney beans, corn, diced tomatoes, green chilies, and onion in a large 4-6 quart slow cooker. Pour chicken broth and enchilada sauce over the top of the pot.
2. Sprinkle with taco seasoning, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours. Just before serving, remove chicken from the slow cooker.
4. Shred with two forks, then return chicken to the soup. Stir until well mixed. Serve soup topped with cilantro and tortilla strips, if desired. Or top with other optional garnishes.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to five days.
• Freezing: You can freeze this soup for up to three months. Just thaw in the fridge before reheating.
• Pairing: This soup pairs beautifully with a side of cornbread or a fresh salad.
• Spice It Up: For a spicier kick, add jalapeños or use hot enchilada sauce.
• Customization: Feel free to add more vegetables like bell peppers or zucchini for extra nutrients.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!