Lightened-Up Crockpot Chicken Enchilada Soup
A creamy, healthy twist on classic enchilada soup made in the slow cooker with blended cottage cheese for richness, loaded with chicken, black beans, corn, and bold spices. Perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 4 hours (low) or 2.5 hours (high)
- Total Time: 4 hours 10 minutes (low) or 2 hours 40 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 can (19 oz or 540ml) red enchilada sauce
- 1 can (14.5 oz or 411g) diced tomatoes with green chiles (e.g., Rotel)
- 1 can (15 oz or 425g) black beans, drained and rinsed
- 1 cup (150g) frozen corn (no need to thaw)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (245g) small-curd cottage cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Optional toppings: fresh cilantro, diced avocado, Greek yogurt or light sour cream, shredded reduced-fat cheddar cheese, sliced jalapeños, crushed tortilla chips, lime wedges
Instructions
- Prep your ingredients: Dice the onion, mince the garlic, drain and rinse the black beans, and measure the frozen corn. Open the cans of enchilada sauce, diced tomatoes, and chicken broth.
- Layer everything in the crockpot: Place the chicken breasts in the bottom of a 5-6 quart slow cooker. Add the diced onion, minced garlic, black beans, and frozen corn on top and around the chicken. Pour the enchilada sauce, diced tomatoes (with juices), and chicken broth over everything. Sprinkle with cumin, chili powder, smoked paprika, and a pinch of salt and pepper.
- Give it a gentle stir to distribute the spices, ensuring the chicken is mostly submerged.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and easily shreds with a fork.
- Carefully remove the chicken breasts and place them in a large bowl. Shred with two forks.
- While the chicken rests, scoop about 1 cup of hot soup liquid (avoiding large solids) into a blender. Add the cottage cheese and blend until completely smooth and creamy.
- Return the shredded chicken to the crockpot. Pour in the blended cottage cheese mixture and stir to combine. Let cook for another 10-15 minutes on low to heat through.
- Taste and adjust seasoning with more salt, cumin, or a squeeze of lime juice if desired.
- Ladle into bowls and garnish with your favorite toppings. Serve hot.
Notes
For a thicker soup, mash half a cup of black beans before adding. For a spicier version, add a diced jalapeño or chipotle peppers. The soup tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6
- Sodium: 680
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 30
- Fiber: 8
- Protein: 35
Keywords: crockpot chicken enchilada soup, healthy enchilada soup, lightened-up soup, slow cooker soup, chicken soup, Mexican soup, easy dinner, meal prep