Soup szn is officially here and it just makes my heart SO warm and happy. There are few things I love as much as cozying up on the couch with a warm bowl of soup, fire place going and one of our favorite movies on TV. Add in the fact that this chicken enchilada soup is based off one of my favorite Mexican dishes? I’m in heaven.
Say hello to one our of favorite light, easy, crockpot-able, soups – Skinny Chicken Enchilada Soup. Only a few ingredients that you can dump in a pot or leave in your crockpot all day, it’s truly one of our favorite Fall dinners!
I’m so excited to share this chicken enchilada soup recipe with you guys. I’ve made enchilada soups before but they all called for cups of corn flour, lots of cheese and ultimately were very un-skinny. In an attempt to fight the holiday season goodies, I wanted something that was lighter. I was determined to create an chicken enchilada soup that you guys would love and we wouldn’t feel guilty about eating (by the buckets full because it’s that addicting!).
The best part is that this can easily be crockpot or something you whip up spur of the moment! It’s basically dump and go, which is so nice when the holiday season can be so busy!
- 2 Chicken Breasts (raw, thawed)
- 2 Cans of Black Beans (Drained)
- 1 Can of Rotel Tomatoes
- 1 Can of Diced Green Chiles
- 4 Cups of Chicken Broth
- 1 Cup of Water
- 2 Cans of Enchilada Sauce
- 1/4 Cup of Cilantro (More or less to taste, we love cilantro)
- 1 Tsp. Paprika
- 1/2 Tsp. Chili Powder
- 1/2 Tbsp. Cumin
- 1 Tbsp. Minced Garlic
- Juice from 2 Limes
- Salt & Pepper to Taste
- Toppings: Shredded cheese, tortilla chips, avocado, sour cream (or greek yogurt, tastes the same!), hot sauce, onions
- Boil Chicken Breasts
- Shred Chicken
- Combine all ingredients in a large pot
- Bring to a boil
- Reduce to simmer and cook for 15 minutes, stirring occasionally
- Serve with your desired toppings!
Can also be made in the crockpot! Combine all ingredients and cook on high for 3 hours or low on 6. If you use frozen chicken (totally works and my favorite way to do this!), put chicken in frozen. Remove 20 minutes before serving, shred chicken and return for the last 20 minutes.
There are so many great toppings, but my favorite combo is avocados + cheese + cilantro + a squeeze of lime! It’s the best. I also like to add in a little hot saucy if I’m in the mood for something spicy.
If you try this chicken enchilada soup recipe, please let me know what you think! You can share on social + tag me (@RileySitton). Nothing makes my day more than seeing you recreate one of my recipes.
We’re going to make a pot of this for Halloween and cozy up on the couch! I. CAN’T. WAIT. Thanks for stopping by, XO.