This Skinnytaste slow cooker chicken enchilada soup pretty much cooks itself. Simply combine these basic enchilada ingredients in your slow cooker and dig in to this delicious, hearty meal in just a few hours.

under 6 Hours

Ingredients for servings


  • 2 teaspoons olive oil

  • 0.25 cup chopped onion

  • 3 cloves garlic minced

  • 3 cups 33% less sodium chicken broth

  • 1 can tomato sauce (8-ounce)

  • 1 to 2 teaspoons chipotle chile in adobo sauce chopped

  • 0.25 cup chopped fresh cilantro

  • 1 can low-sodium black beans (15-ounce), and drained

  • 1 can petite diced tomatoes (14.5-ounce)

  • 2 cups frozen corn kernels

  • 1 teaspoon ground cumin plus more to taste

  • 0.25 teaspoon dried oregano

  • 1 pound boneless, skinless chicken breasts

  • toppings

  • 0.75 cup shredded reduced-fat cheddar cheese

  • 0.25 cup chopped scallions

  • 0.25 cup chopped fresh cilantro

  • 1 medium Hass avocado (4 ounces), sliced

  • 6 tablespoons reduced-fat sour cream (optional)


    For the soup

    • In a medium nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.

  • Remove the chicken, shred it with two forks, and return it to the slow cooker.

  • For the toppings

    • To serve, ladle into 6 serving bowls and dividing evenly, top each with 2 tablespoons of cheddar, scallions, cilantro, avocado, and sour cream (if using).


If you’re not a fan of the smoky taste of chipotle peppers, you can replace them with other spicy chiles, such as jalapeños or serranos.

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