Lightened-Up Slow Cooker Chicken Enchilada Soup: Easy 5-Ingredient Recipe
This creamy, flavorful enchilada soup is made with just five main ingredients and a slow cooker. It’s lightened up with simple swaps, packed with protein, and perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 28 oz (794g) red enchilada sauce (mild or medium)
- 4 cups (946ml) low-sodium chicken broth
- 10 oz (283g) diced tomatoes with green chiles (e.g., Rotel)
- 4 oz (113g) reduced-fat cream cheese, softened
- Optional: 1 tsp cumin, pinch of smoked paprika
- Optional toppings: fresh cilantro, diced avocado, lime wedges, Greek yogurt or light sour cream, reduced-fat shredded cheese, crushed tortilla chips
Instructions
- Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Pour the enchilada sauce over the top, then add the diced tomatoes with green chiles and chicken broth. Do not stir.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
- Carefully remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
- Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until fully melted and incorporated, about 2 minutes.
- Taste and adjust seasoning with salt, pepper, or lime juice. For more heat, add hot sauce or extra green chiles.
- Ladle into bowls and serve with desired toppings.
Notes
For a thicker soup, mash some beans (if added) or stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 20 minutes. To make dairy-free, skip cream cheese or use a plant-based alternative. For stovetop version, simmer chicken in broth and enchilada sauce for 25-30 minutes, then shred and proceed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 285
- Sugar: 6
- Sodium: 890
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 16
- Fiber: 3
- Protein: 32
Keywords: chicken enchilada soup, slow cooker soup, lightened-up soup, easy soup recipe, 5-ingredient soup, healthy soup, gluten-free soup