This creamy chicken enchilada soup is extremely easy to make thanks to our trusty friend, the crockpot. Loaded with fresh veggies, beans, warm spices, and chicken breasts, it’s also hearty and filling with 30 grams of protein and 5 grams of fiber per serving! It’s exactly the kind of dinner you want after a long, busy day! {Gluten-free}
Healthy Chicken Enchilada Soup – So Easy!
Our family is a huge fan of creamy and hearty soup recipes. They’re easy to make, warm you up from the inside out, and we love having leftovers in the fridge for later!
But, heavy cream can be very high in fat and calories, which means your favorite creamy soups may be more of a splurge than an everyday choice.
However, this recipe has a secret! To get a nice, creamy consistency without any added cream, we actually blend white beans into the broth.
It may sound strange, but this is an inexpensive, shelf-stable, and nourishing way to thicken soups without loading up on dairy. You will totally see what I mean after the first time you try it!
For more chicken crockpot recipes, check out this Salsa Verde White Chicken Chili, Salsa Chicken with Cream Cheese and the Best Slow Cooker Chicken Tortilla Soup recipe!
Before You Get Started
This recipe isn’t just delicious, it’s also designed by a Registered Dietitian to be incredibly nutritious, high in protein, and lower in sodium and calories.
To achieve this, we’re skipping the high-sodium taco seasoning and canned enchilada sauce, and making the whole thing from scratch.
This will most likely make this recipe easier for you since you don’t need to buy as many premade items at the store. Win-win!
Key Ingredient Notes
- Boneless skinless chicken breasts: Or thighs. You can also use leftover chicken, but it doesn’t need to be added until after you blend the broth.
- Fire-roasted diced tomatoes: I love the extra depth of flavor that fire-roasted tomatoes add to the soup! If you can’t find them, use canned diced tomatoes instead.
- Green chiles: These are available in mild, medium, and hot, so choose whichever spice level you prefer.
- Seasonings: Chili powder, cumin, dried oregano, salt, and pepper add lots of bold flavor.
- Chipotle Peppers in Adobo Sauce: These add an incredible smokiness to the soup. Add more to enhance the spiciness if desired.
- Cannellini and black beans: I use no salt-added canned beans and rinse them really well.
- Frozen corn kernels: Canned corn kernels work too!
Step-by-Step Instructions
- In a medium non-stick skillet, heat the oil over medium heat. Or, if your crockpot has a sauté function, add the oil directly to the pot.
- Add the onion, red pepper, and garlic, stirring until soft, about 3-4 minutes. Then, transfer them to the slow cooker if they are not already there.
- Next, pour in the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, oregano, and chipotles in adobe sauce. Stir to combine.
- Add the white beans and chicken breasts, making sure they are fully covered with the liquid.
- Cover and cook on low heat for 6-8 hours or on high for 3-4 hours.
- Remove the cooked chicken breasts and shred chicken with two forks.
- Using a hand blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can also transfer ladles of the soup into a regular blender in batches. Just be sure not to overfill the blender to prevent it from exploding and getting hot soup all over yourself and the kitchen.
- Add the shredded chicken back to the crockpot followed by the black beans and corn.
- Cover, and allow the soup to cook for another 15 minutes.
- Serve warm garnished with all your favorite toppings!
Adjust the thickness of the soup according to personal preference. Start with the lower amount of broth and then add more after blending if you prefer a thinner consistency.
Scroll to the recipe card below for the full printable recipe!
Alternate Cooking Method
Stove top: If you want to serve this soup a little sooner, you can absolutely make the soup in a large pot or Dutch oven on the stove. Just follow the steps like normal, but only simmer until the chicken is cooked through and tender. This shouldn’t take very long (around 15-20 minutes). Then, follow the remaining steps as written.
Storage & Reheating Guidelines
Refrigerator: Place the creamy enchilada soup in an airtight container, and store it in the fridge for up to 5 days.
To freeze: Transfer your soup to an airtight container or a large resealable freezer bag, and keep it in the freezer for up to 3 months.
To reheat: Warm leftovers in a pot on the stovetop over medium heat. Or, add your soup back to the crockpot, and set it on low or warm until the desired temperature is reached. For a super quick option when you’re in a pinch for time, add a single serving to a microwave-safe bowl, and heat it for 1-2 minutes or until warm.
This soup tends to thicken as it sits. If making this soup ahead of time, you may wish to add some extra broth to thin it out before serving.
Recommended Toppings
Like your favorite chicken enchiladas, this soup is even better when you add your favorite toppings. We usually go for these options:
- Fresh cilantro
- Shredded cheese (for extra spice, try Monterey Jack!)
- Avocado
- Squeeze of lime juice
- Chopped green onion
- Homemade tortilla strips
- Crushed tortilla chips
- Sour cream or Greek yogurt
- Hot sauce
To make it more kid-friendly, we like to shred some cheddar or mozzarella over top of the soup and allow it to melt for some extra cheesy flavor.
What to Serve with Chicken Enchilada Soup
This recipe is robust and filling on its own. However, it can also be served as a side dish with your favorite Mexican-inspired recipes or with a little freshness on the side.
Try pairing it with warm tortilla chips and homemade guacamole without tomatoes, some fresh tortillas, or with a hearty Mexican quinoa salad on the side.
Recipe Variations
- Add more veggies: Try adding zucchini, celery, or carrots.
- To make it spicier: Add red pepper flakes or cayenne pepper. You can also add more of the chipotle peppers, but be careful! A little goes a long way.
- Switch up the beans: Try red kidney beans or pinto beans instead of black beans.
- Incorporate some grains: Add cooked quinoa or brown rice, or serve the soup over a bed of cooked grains.
More Healthy Chicken Soup Recipes
Chicken is the perfect protein for soup with its mild, neutral flavor and tender texture. The Mexican spices in this soup make it really warm and hearty, but there are so many other options!
Keep it classic with Healthy Chicken Noodle Soup, just like your mom (or grandma) used to make.
For a richer option, try this Creamy Chicken Potato Soup. I use fat-free evaporated milk for creaminess without any added cream!
And if you’re into warm flavors, you have to try this Slow Cooker Buffalo Chicken Chili. The tangy buffalo sauce is a total game-changer, yet still just as convenient and satisfying as regular Texas-style chili.
Did you make this recipe? Scroll down to leave a star rating and review!
Crockpot Creamy Chicken Enchilada Soup
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2-3 cups low sodium chicken broth
- 1 14.5oz can fire-roasted tomatoes
- 1 cup tomato sauce
- 1 4 oz can green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2-3 teaspoons chopped chipotle peppers in adobo sauce
- 1 pound skinless boneless chicken breasts
- 1 15oz can low sodium white beans, drained and rinsed
- 2 15oz cans low sodium black beans, drained and rinsed
- 2 cups frozen corn kernels
- Salt and pepper, to taste
Instructions
- In a medium non-stick skillet, heat oil over medium heat. Or if you have a saute function on your slow cooker, place the oil directly in the slow cooker.
- Add the onion, red pepper and garlic, stirring until soft, about 3-4 minutes. Add to the slow cooker (if you didn’t cook it directly in the slow cooker).
- Next, add the broth, fire-roasted tomatoes, tomato sauce, green chiles, chili powder, cumin, and oregano, and chipotles in adobe sauce. Stir the mixture until combined.
- Add the white beans and chicken breasts to the slow cooker, making sure that they’re fully covered in the liquid.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Remove the chicken and shred it with two forks.
- Using a hand blender, blend the soup until smooth and creamy.
- Add the shredded chicken back to the soup and then add in the black beans and corn. Stir to combine. Allow to cook for an additional 15 minutes.
- Serve warm topped with all of your favorite toppings.
Notes
- Adjust broth to achieve your preferred soup thickness; it will thicken as it sits.
- Use an immersion blender or carefully blend in batches in a regular blender.
- Add cooked or leftover chicken after blending if you want to skip cooking it in the soup.
- For a kid-friendly touch, top with shredded cheddar or mozzarella to melt.
Nutrition
This recipe was originally posted in September 2022 and the photos and text were updated in January 2025. The text, formatting and some photos were updated again in February 2026.
I love this recipe! I had made another recipe and then I made yours, yours will be the one I will be making from now on🩷🩷. Thanks , you always have the best recipes and I love that they are HEALTHY!!
Aw thanks Elvira! I’m so glad you enjoyed the soup and I appreciate your kind feedback! Comments like yours keep me motivated and inspired to continue creating more recipes, so thank you :)