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14-Day Low Carb Meal Plan
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Chicken Enchilada Slow Cooker Soup

With clean ingredients and wonderful Mexican spices, this soup is a total winner.
Prep Time5 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 35 mins
Course: Dinner, Soup
Cuisine: Mexican, Tex-Mex
Keyword: Budget-Friendly, High Protein, Kid-Friendly
Servings: 6 people
Calories: 283kcal
Author: SkinnyMs.


  • 12 ounces boneless and skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 purple onion large, diced small
  • 1 red bell pepper diced small
  • 3 cups chicken broth low-sodium
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 10 ounces red enchilada sauce can, no sugar added
  • 14 ounces diced tomatoes can, no sugar added
  • 14 ounces black beans can, low-sodium, drained and rinsed
  • 4 ounces diced green chiles can
  • 1/4 cup Greek yogurt plain
  • 1/2 cup cheddar cheese low-fat, shredded


  • In a slow cooker, combine all ingredients except for the yogurt and cheddar cheese. Cook on high for 4 hours or low for 6 hours.
  • Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the slow cooker, cover, and cook on high for 30 more minutes. Stir in the yogurt and cheese until melted and creamy. Serve hot.


Serving: 1.5cups | Calories: 283kcal | Carbohydrates: 23g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 821mg | Fiber: 8g | Sugar: 7g |
SmartPoints (Freestyle): 8