Slow Cooker Creamy Chicken Enchilada Soup

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All About This Slow Cooker Creamy Chicken Enchilada Soup

This Slow Cooker Creamy Chicken Enchilada Soup is creamy, delicious, and healthy! This is a perfect weeknight dinner option because you can throw everything in your slow cooker and you barely have to lift a finger beyond that. This is also the type of dish that tastes even better the next day because the flavors have some extra time to come together. Your family definitely won’t complain about leftovers with this soup!

What You’ll Need

Equipment

• Slow cooker
• Knife
• Cutting board
• Two forks
• Spoon

Ingredients

• Boneless skinless chicken breasts
• Black beans
• Corn
• Onion
• Red enchilada sauce
• Chicken broth
• Diced tomatoes
• Green chilies
• Chili powder
• Cumin
• Oregano
• Paprika
• Garlic powder
• Salt
• Pepper
• Lime
• Reduced fat cream cheese

How To Make This Slow Cooker Creamy Chicken Enchilada Soup

In your slow cooker, add the chicken, black beans, corn, onion, red enchilada sauce, chicken broth, diced tomatoes, green chilies, chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, lime juice, and lime zest. Cover and cook on low for 8 hours or on high for 4 hours. At that time, remove the chicken from the slow cooker and shred with two forks. Return the chicken to the slow cooker. Add the cream cheese and let it cook for an additional 10-15 minutes until it melts. Stir until combined and serve.

Serving Suggestions

Some great topping suggestions for this Slow Cooker Creamy Chicken Enchilada Soup are sour cream or plain nonfat Greek yogurt, avocado, cheese, tortilla strips, jalapeños, lime, or fresh cilantro.

Storing And Freezing Instructions

This Slow Cooker Creamy Chicken Enchilada Soup can be stored in the refrigerator for up to one week. It can also be frozen and reheated. If you want to reheat frozen soup, I would suggest letting it thaw in your refrigerator overnight. Then, heat it up on your stove until it is heated through.

Nutritional Information

This Slow Cooker Creamy Chicken Enchilada Soup makes eight servings at 1.5 cups each. Each serving comes out to 229 calories, 7 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.

Go here to calculate your own WW PersonalPoints™ for this recipe.

More Soup Recipes

Are you looking for more soup recipes? Be sure to check out my Lightened Up Clam Chowder and Slow Cooker Mediterranean Chicken Soup!

If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.

Slow Cooker Creamy Chicken Enchilada Soup

This Slow Cooker Creamy Chicken Enchilada Soup is creamy, delicious, and healthy! This is a perfect weeknight dinner option because you can throw everything in your slow cooker and you barely have to lift a finger beyond that. This is also the type of dish that tastes even better the next day because the flavors have some extra time to come together. Your family definitely won't complain about leftovers with this soup!

 

Course: Main Course

Cuisine: Mexican

Keywords: Buffalo Chicken, Chicken Enchilada, Crockpot, Enchilada, Main Dish, Slow Cooker, Soup

Servings: 8 servings

Calories: 229kcal

Prep Time: 5 minutes minutes

Cook Time: 8 hours hours 10 minutes minutes

Total Time: 8 hours hours 15 minutes minutes

5 from 27 votes

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Adjustable Servings: 8 servings

Equipment

• Slow cooker
• Knife
• Cutting board
• Two forks
• Spoon

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 can (15.25 ounces) black beans drained and rinsed
• 2 cups corn fresh, canned, or frozen
• 1 onion diced
• 2 cans (10 ounces each) red enchilada sauce
• 4 cups chicken broth
• 2 cans tomatoes diced
• 1 can green chilies diced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1/2 tablespoon paprika
• 1/2 tablespoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lime juiced and zested
• 4 ounces reduced fat cream cheese

Instructions

• In your slow cooker, add the chicken, black beans, corn, onion, red enchilada sauce, chicken broth, diced tomatoes, green chilies, chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, lime juice, and lime zest.  
• Cover and cook on low for 8 hours or on high for 4 hours.
• At that time, remove the chicken from the slow cooker and shred with two forks.
• Return the chicken to the slow cooker.
• Add the cream cheese and let it cook for an additional 10-15 minutes until it melts.
• Stir until combined and serve.

Notes

This Slow Cooker Creamy Chicken Enchilada Soup makes eight servings at 1.5 cups each. Each serving comes out to 229 calories, 7 WW Green SmartPoints®, 2 WW Blue SmartPoints®, and 2 WW Purple SmartPoints®.

Recipe URL: https://cookingwithfudge.com/slow-cooker-creamy-chicken-enchilada-soup/

Nutrition

Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 16g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1065mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 21mg | Calcium: 63mg | Iron: 2mg

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