Slow Cooker Skinny Chicken Enchilada Soup

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Enjoy all the flavor of Chicken Enchiladas in slow-cooker soup. This scrumptious skinny soup takes no time at all to toss together. From start to slow-cook, you only need 15 minutes to prep and mix all of the ingredients. Then set it and forget it! When it’s time for dinner, all you need to do is shred the chicken and ladle heaping spoonfuls of this deliciously healthy dish into your dinner bowls.

Though we’ve topped our Slow Cooker Skinny Chicken Enchilada Soup with homemade whole-grain corn tortilla strips, you can save prep time by topping your soup with a variety of healthy choices. Diced avocados taste absolutely incredible on top of this soup. A spoonful of fresh pico de gallo, diced jalapenos, or shredded reduced-fat cheddar cheese are some other tasty options. Mix, match, and enjoy!

Slow Cooker Skinny Chicken Enchilada Soup

Slow Cooker Skinny Chicken Enchilada Soup

Yields: 8 servings | Serving Size: 1 cup | Calories: 308 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 912mg | Carbohydrates: 41g | Fiber: 10g | Sugar: 10g | Protein: 25g | SmartPoints (Freestyle): 2


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


  1. Place chicken breast, 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 6-8 hours or on high 4-6 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 (see note section below).

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18 Comments on "Slow Cooker Skinny Chicken Enchilada Soup"

  1. Angela  February 15, 2016

    Your links to the taco seasoning are missing an “s” in the link for skinnym”s”.com

    • Gale Compton  February 15, 2016

      Angela, I’ve updated the recipe. Thanks for the heads up! 🙂

  2. Carla  February 29, 2016

    12 teaspoons of pepper, is that right?

    • Gale Compton  March 1, 2016

      Carla, That was a typo, it’s 1/2 teaspoon. 🙂

  3. Penny  March 29, 2016

    I have made this 4 times since I discovered the recipe.
    It is perfect in every way. Please folks – try this one !

    • Kym Votruba  March 29, 2016

      We’re so happy that you enjoy it!

  4. Penny  March 29, 2016

    Perfect recipe. Delicious !

  5. Penny  April 4, 2016

    I have made this 4 times since I found the recipe.
    It is absolutely fabulous !

  6. Louise  August 11, 2016

    I am going to make this. No oven which is great since it is 90 degrees here.

  7. Becky B.  November 20, 2016

    Not trying this because of high sodium number! Why is that so high, healthy should be lower in salt, shouldn’t it?

    • Gale Compton  November 20, 2016

      Becky, Feel free to reduce the salt content or eliminate completely. We expect most people will adjust the
      salt based on individual tastes and needs. 🙂

  8. Ashley  February 24, 2018

    How many does this serve? Looks yummy!

    • Nichole Furlong  February 24, 2018

      Ashley, there are 8 (1 cup) servings in the recipes. We list all of our servings before the nutritional information under the title! 🙂

  9. Maria  February 3, 2019

    Dumb question- is the chicken supposed to be raw and cubed when first putting it in the crock pot? Or is it supposed to be pre-cooked and cubed?

    • Chef Sallie  February 3, 2019

      Hi Maria! It’s not a dumb question at all. The chicken in the recipe is raw, and will slow-cook with the other ingredients. This will make it tender and easily shredded with a fork. Have a great day!

  10. KARYN  February 4, 2019

    Why is this so many points with WW?

    • Nichole Furlong  February 4, 2019

      Hi Karyn! The points were incorrect. This recipe is only 2 points! I have also updated the recipe.


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