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Easy Crockpot Chicken Enchilada Soup (Lightened-Up)

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A rich, creamy, and lightened-up chicken enchilada soup made in the crockpot with simple ingredients. It’s packed with tangy, spicy flavor and is the perfect comforting meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • 1 (28-ounce) can red enchilada sauce (mild or medium)
  • 1 (10-ounce) can diced tomatoes and green chiles (e.g., Rotel)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • ½ cup plain Greek yogurt (full-fat recommended)
  • ¼ cup shredded Monterey Jack or cheddar cheese
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

  1. Layer the Base: Place the diced onion and minced garlic in the bottom of your crockpot. Add the chicken breasts on top of the onions.
  2. Add the Liquids and Spices: Pour the enchilada sauce, chicken broth, and the can of diced tomatoes with green chiles over the chicken. Add the drained and rinsed black beans, the corn, the cumin, and the chili powder. Give everything a gentle stir to combine.
  3. Set It and Forget It: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily (internal temperature of 165°F).
  4. Shred the Chicken: Carefully remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
  5. Thicken the Soup: In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the simmering soup while stirring constantly. Let it cook for another 5-10 minutes until thickened.
  6. The Creamy Finish: Turn the crockpot to ‘Warm’ or off. In a separate small bowl, temper the Greek yogurt by spooning a ladleful of hot soup into the yogurt and whisking. Pour the tempered yogurt mixture back into the crockpot. Add the shredded cheese and stir gently until melted and combined.
  7. Season and Serve: Taste and adjust salt, pepper, or chili powder as needed. Serve hot with desired toppings.

Notes

For best texture, use full-fat Greek yogurt to prevent curdling. Temper the yogurt by adding a ladleful of hot soup to it before mixing into the pot. If soup is too thin, mash some black beans against the pot to thicken. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, lightened-up enchilada soup, healthy enchilada soup, slow cooker soup, chicken soup, easy dinner

Find it online: https://perkypan.com/easy-crockpot-chicken-enchilada-soup-lightened-up/