This Skinny Chicken Enchilada Soup is a light yet flavorful crockpot meal loaded with tender chicken, zesty enchilada sauce, and a medley of nutritious vegetables. Perfect for busy days, it’s a comforting and satisfying soup that delivers bold flavors without the extra calories.
Recipe Tips and Tricks
- Layer Wisely: Place the chicken breasts at the bottom of the crockpot to ensure even cooking and tenderness.
- Boost Flavor: Add a dash of smoked paprika or chipotle powder for a smoky kick.
- Creamier Texture: Stir in plain Greek yogurt just before serving for a creamy, tangy twist.
- Quick Shredding: Use a hand mixer or two forks to shred the chicken directly in the crockpot for easy cleanup.
- Top It Off: Serve with fresh cilantro, avocado slices, or a sprinkle of low-fat cheese for added flair.
Why You’ll Love This Recipe
This Skinny Chicken Enchilada Soup is a perfect combination of healthy and hearty. The slow-cooking process enhances the flavors, blending the tanginess of enchilada sauce with the warmth of spices. It’s versatile enough to adapt to dietary preferences, and the crockpot makes it an effortless, one-pot wonder for cozy weeknight dinners.
Skinny Chicken Enchilada Soup
Skinny Chicken Enchilada Soup combines bold Mexican flavors with lean ingredients in a comforting, crockpot-friendly recipe.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 1 cup red enchilada sauce
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped cilantro, diced avocado, shredded low-fat cheese, lime wedges
Instructions
- Layer the Ingredients: Add chicken breasts to the bottom of the crockpot. Layer with black beans, corn, diced tomatoes, and diced onion.
- Pour the Broth and Sauce: Pour chicken broth and enchilada sauce over the layers. Sprinkle with garlic powder, chili powder, cumin, smoked paprika, salt, and pepper.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the Chicken: Use two forks to shred the chicken directly in the pot. Stir well to combine all flavors.
- Adjust Seasoning: Taste and adjust seasoning as needed. Add a splash of broth if the soup is too thick.
- Serve: Ladle into bowls and top with your favorite garnishes, like cilantro or avocado.
Notes
- For a thicker soup, add a slurry of cornstarch and water in the last hour of cooking.
- This soup pairs wonderfully with a slice of whole-grain bread or tortilla chips for dipping.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 211Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 509mgCarbohydrates 18gFiber 6gSugar 4gProtein 20g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Chicken Breasts: Boneless, skinless chicken breasts are ideal for a lean protein base, but thighs can add extra juiciness.
- Enchilada Sauce: Choose low-sodium or homemade enchilada sauce to control salt content.
- Vegetables: A mix of corn, diced tomatoes, and black beans adds texture, color, and nutrients. For extra veggies, toss in zucchini or bell peppers.
- Chicken Broth: Opt for low-sodium broth for a lighter, heart-healthy option.
- Spices: Cumin, chili powder, and garlic powder are essential for that classic enchilada flavor.
Variations and Substitutions
- Vegetarian: Swap chicken for tofu or extra beans, and use vegetable broth.
- Dairy-Free: Skip the cheese and sour cream; add a touch of coconut milk for creaminess.
- Spicier: Add diced jalapeños or a splash of hot sauce to elevate the heat level.
- Low-Carb: Reduce or omit corn and black beans, and replace them with diced cauliflower or green beans.
- Cheesy Twist: Stir in reduced-fat shredded cheddar cheese during the last 30 minutes of cooking for a cheesy broth.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
- Freezer: Freeze portions in individual containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Meal Prep: Make ahead and portion into jars or containers for grab-and-go lunches.
Dish Gallery
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