Slow Cooker Skinny Chicken Enchilada Soup

4.34 from 3 votes

All the flavor of chicken enchiladas in a slow cooker soup!

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!

4.34 from 3 votes

Slow Cooker Skinny Chicken Enchilada Soup

This soup is easy to prep and tastes exceptionally good.
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine Tex-Mex
Author SkinnyMs.


  • 1 pound boneless and skinless chicken breasts cubed
  • 14 ounces black beans can, rinsed and drained
  • 14 ounces kidney beans can, rinsed and drained
  • 1 cup whole kernel corn
  • 14 ounces fire-roasted diced tomatoes can, with juice
  • 4 ounces diced green chilies can, or tomatillo salsa
  • 1 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)


  • 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.
  • Sprinkle with taco seasoning, salt, and pepper. Stir to combine.
  • 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.
  • 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).

Nutrition Information

Serving: 1cup | Calories: 308kcal | Carbohydrates: 41g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 912mg | Fiber: 10g | Sugar: 10g |
SmartPoints (Freestyle): 8
Keywords Kid-Friendly, Slow Cooker

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

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

    1. 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. 🙂

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

  3. 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?

    1. 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!

  4. Where is the cholesterol coming from in this recipe? Am trying to reduce that number but don’t know what to cut

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