Slow Cooker Chicken Enchilada Soup

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2 teaspoons olive oil

1/2 cup chopped onion

3 garlic cloves, minced

3 cups 33% less sodium chicken broth

1 (8-ounce) can tomato sauce

1 to 2 teaspoons chipotle chile in adobo sauce, chopped

1⁄4 cup chopped fresh cilantro

1 (15-ounce) can low-sodium black beans, rinsed and drained

1 (14.5-ounce) can petite diced tomatoes

2 cups frozen corn kernels

1 teaspoon ground cumin, plus more to taste

1⁄2 teaspoon dried oregano

1 pound boneless, skinless chicken breasts

3⁄4 cup shredded reduced-fat cheddar cheese (topping)

1⁄4 cup chopped scallions (topping)

1⁄4 cup chopped fresh cilantro (topping)

1 medium (4 ounces) Hass avocado, sliced (topping)

6 tablespoons reduced-fat sour cream (optional) (topping)


1. For the soup: In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.

2. Remove the chicken, shred it with two forks, and return it to the slow cooker.

3. For the toppings: To serve, ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).

Bon Appetit!

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