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Lightened-Up Slow Cooker Chicken Enchilada Soup

lightened up slow cooker chicken enchilada soup - featured image
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A creamy, healthy enchilada soup made in the slow cooker with blended white beans and Greek yogurt instead of heavy cream. This easy recipe delivers rich flavor and satisfying texture with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 (15-ounce/425g) can red enchilada sauce (e.g., Las Palmas)
  • 1 (14.5-ounce/411g) can fire-roasted diced tomatoes
  • 1 (15-ounce/425g) can white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup (150g) frozen corn
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika (optional)
  • ½ cup (120g) plain Greek yogurt (full-fat or 2%)
  • Juice of 1 lime
  • 1 teaspoon salt (or to taste)
  • Black pepper to taste
  • Optional toppings: fresh cilantro, diced avocado, shredded reduced-fat cheese, crushed tortilla chips, sliced jalapeños

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the white beans, and open the cans of enchilada sauce, fire-roasted tomatoes, and chicken broth.
  2. Layer in the slow cooker: place the chicken breasts in the bottom. Add the diced onion and minced garlic on top. Pour in the enchilada sauce, fire-roasted tomatoes (with juices), and chicken broth. Add cumin, chili powder, smoked paprika, and 1 teaspoon salt. Stir gently.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  4. While the soup cooks, blend the drained white beans with ½ cup water or broth until completely smooth. Set aside.
  5. Remove the cooked chicken from the slow cooker and shred using two forks or a hand mixer on low speed. Return the shredded chicken to the slow cooker.
  6. Stir the blended bean puree and frozen corn into the soup. Cook for another 15-20 minutes on low.
  7. Turn off the slow cooker. Stir in the Greek yogurt and fresh lime juice. Taste and adjust seasoning with more salt, cumin, or lime juice as needed.
  8. Serve hot with desired toppings.

Notes

Don’t skip blending the beans—it creates the creamy texture without cream. Season in layers: add salt at the beginning, then adjust at the end. Shred chicken while warm for best results. Let yogurt come to room temperature before adding to prevent curdling. For deeper flavor, toast cumin and chili powder in a dry skillet for 30 seconds before adding.

Nutrition

Keywords: slow cooker chicken enchilada soup, healthy enchilada soup, lightened-up soup, creamy chicken soup, easy slow cooker recipe

Find it online: https://zorbmeal.com/lightened-up-slow-cooker-chicken-enchilada-soup-easy-and-healthy/