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Lightened-Up Crockpot Chicken Enchilada Soup

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This Lightened-Up Crockpot Chicken Enchilada Soup is the version I finally landed on after all those experiments. It’s the one that tastes like Rose’s soup but doesn’t leave me feeling like I need a nap afterward. And it only takes five ingredients—I mean, that’s practically a miracle for someone who once burned water.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 can (28 ounces) red enchilada sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 cup frozen corn kernels (optional)
  • 1 teaspoon ground cumin (optional)
  • 1/2 teaspoon chili powder (optional)
  • Salt and black pepper to taste
  • Optional toppings: Greek yogurt or light sour cream, shredded reduced-fat cheddar cheese, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges

Instructions

  1. Prep your ingredients (5 minutes): Drain and rinse the black beans. Open the cans of enchilada sauce and fire-roasted tomatoes. Measure out your chicken broth. If you’re using frozen corn, take it out of the freezer so it can start to thaw.
  2. Layer ingredients in the slow cooker (2 minutes): Place the chicken breasts in the bottom of the slow cooker. Pour the enchilada sauce over the top, making sure the chicken is mostly covered. Add the drained black beans, fire-roasted tomatoes (with their juices), and frozen corn if using. Pour the chicken broth around the chicken—don’t pour it directly on top, or you’ll wash the enchilada sauce off.
  3. Add spices (1 minute): Sprinkle the ground cumin and chili powder over everything. Give the ingredients a gentle stir—just enough to combine the liquids, but leave the chicken mostly submerged. Season with a pinch of salt and a few grinds of black pepper.
  4. Cook low and slow (6-8 hours on low or 3-4 hours on high): Cover the slow cooker and set it to your desired cooking time. I prefer cooking on low for 7 hours.
  5. Shred the chicken (5 minutes): Once the cooking time is up, carefully remove the chicken breasts to a cutting board or large plate. Use two forks to shred the meat—it should fall apart easily if it’s fully cooked. If it resists shredding, put it back in the slow cooker for another 30 minutes.
  6. Return chicken to the pot (1 minute): Add the shredded chicken back to the slow cooker and stir everything together. Taste the broth and adjust seasoning if needed.
  7. Serve and garnish (2 minutes): Ladle the soup into bowls and top with your favorite garnishes.

Notes

Don’t skip the rinsing step for the beans. If you want a thicker soup, mash some of the beans before adding them. For the most flavorful chicken, don’t add it frozen. Start with 3 cups of broth and add the remaining cup only if needed after shredding the chicken.

Nutrition

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