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Light & Creamy Crockpot Chicken Enchilada Soup

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A creamy, flavorful chicken enchilada soup made lighter with Greek yogurt instead of heavy cream. This easy dump-and-go crockpot recipe is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14.5 ounces) diced tomatoes with green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Juice of 1 lime
  • Shredded Mexican blend cheese (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado (for topping, optional)
  • Tortilla chips or strips (for topping, optional)
  • Sour cream or extra Greek yogurt (for topping, optional)
  • Sliced jalapeños (for topping, optional)

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans. Drain the corn. Open the cans of enchilada sauce, diced tomatoes, and chicken broth.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom of the crockpot. Add the diced onion, minced garlic, black beans, corn, enchilada sauce, diced tomatoes with green chiles, and chicken broth. Sprinkle the cumin, chili powder, smoked paprika, oregano, salt, and pepper over the top. Give everything a gentle stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken shreds easily with a fork.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place them in a large mixing bowl. Use two forks or a hand mixer on low speed to shred the meat into bite-sized pieces.
  5. Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth.
  6. Thicken the broth: Return the shredded chicken to the slow cooker. Stir in the cornstarch slurry. Let the soup cook on high for another 15-20 minutes, uncovered, until it thickens slightly.
  7. Temper the Greek yogurt: Scoop about 1 cup of the hot broth into a bowl with the Greek yogurt. Whisk until smooth and combined.
  8. Add the yogurt mixture and lime juice: Pour the tempered yogurt mixture into the slow cooker and stir gently until fully incorporated. Squeeze in the lime juice and give it one last stir. Taste and adjust seasoning.
  9. Serve immediately: Ladle the soup into bowls and let everyone customize their toppings.

Notes

Don’t skip the tempering step for the Greek yogurt to prevent curdling. Use full-fat or 2% Greek yogurt for best results. Shred the chicken while it’s still warm. Taste before adding salt as canned ingredients vary in sodium. Let the soup rest for 10 minutes before serving for best flavor. The soup thickens as it sits; thin with chicken broth when reheating.

Nutrition

Keywords: chicken enchilada soup, crockpot soup, slow cooker soup, creamy soup, light soup, healthy soup, Mexican soup, enchilada soup

Find it online: https://cookluma.com/light-and-creamy-crockpot-chicken-enchilada-soup-easy-recipe/