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This Clean Eating Creamy Chicken Enchilada Soup is a quick and easy meal that is full of amazing flavors and is perfect for a chilly, busy day!

Clean Eating Creamy Chicken Enchilada Soup

Print Recipe
A quick and easy meal that is full of amazing flavors and is perfect for a chilly, busy day!
Course Main Course, Soup
Cuisine Tex-Mex
Keyword Clean Eating Enchilada Soup, Healthy Enchilada Soup, Slow Cooker Enchilada Soup
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 12 servings
Calories 127
Author Kim

Ingredients

  • 16 ounces canned chicken, drained, or 1 pound frozen chicken breast, or rotisserie chicken
  • 2 15 ounce cans diced tomatoes (I like fire-roasted)
  • 1 4 ounce can chopped green chiles
  • 1 10 ounce can enchilada sauce
  • 1 15 ounce can corn, drained
  • 1 15 ounce can black beans, rinsed and drained
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 1/2 teaspoon garlic powder
  • 1 tablespoon taco seasoning*
  • 1 cup plain lowfat Greek yogurt
  • Optional: tortilla chips, low-fat cheese, avocado slices, cilantro for topping

Instructions

  • Put everything except for Greek yogurt in your slow cooker and cook on high for 4 hours, or low for 8 hours. You can also make this soup on your stovetop! Simply put everything in a large pot, covered, and cook on medium-low for about 45-60 minutes, or until chicken is cooked through.
  • If using full chicken breasts, take chicken out of the slow cooker just before serving, and shred. Add chicken back to the slow cooker, and stir in Greek yogurt. Serve warm with your favorite toppings.

Notes

*Or 1 tsp cumin, 1 tsp chili powder, 3/4 tsp pepper, 1 tsp salt.

Nutrition

Serving: 1cup | Calories: 127kcal | Carbohydrates: 16g | Protein: 14g | Fat: 1g | Fiber: 4g | Sugar: 1g