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Slow Cooker Skinny Chicken Enchilada Soup

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!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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.