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Lightened Up Slow Cooker Chicken Enchilada Soup

No need to pre-cook meat or sauté veggies before pressing the “start” button on this slow cooker meal! This enchilada soup has amazing flavor thanks to canned enchilada sauce and some extra seasonings, making it a great option for make-ahead weekly lunches, a potluck get-together or a fun family dinner!
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Cuisine: Mexican
Course: Dinner, Lunch
Cook Time: 5 hours
Servings: 12


  • Slow Cooker


  • 2 Tbsp. chili powder
  • 1 tsp. paprika
  • ¾ tsp. cumin
  • 1 ½ tsp. salt
  • ½ tsp. pepper
  • 2 lb. boneless skinless chicken thighs
  • 2 red bell peppers (chopped)
  • 2 green bell pepper (chopped)
  • 1 yellow onion (chopped)
  • 1 tsp. garlic powder
  • 1 15- oz. can black beans (drained and rinsed)
  • 1 15- oz. can kidney beans (drained and rinsed)
  • 1 14.5- oz. can diced tomatoes
  • 1 4- oz. can chopped green chilies
  • 1 15- oz. can red enchilada sauce
  • 2 cups low sodium chicken broth
  • 1 cup low fat Greek yogurt
  • 1 medium diced avocado (optional)


  • In a small bowl, combine the spices: chili powder, paprika, cumin, garlic powder, salt and pepper. Mix well.
  • Place the chicken thighs on the bottom of the slow cooker and sprinkle the seasoning mix evenly on top.
  • Next, layer the chopped onion, red bell pepper and green bell pepper evenly on top.
  • Add black beans and kidney beans on top of veggies.
  • Top with diced tomatoes, green chilies, enchilada sauce and broth. Do not stir.
  • Place the lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, until chicken is cooked through.
  • Once chicken is cooked through, move it to a large cutting board. Let sit for a few minutes, then using two forks, shred and add back to slow cooker.
  • Add Greek yogurt to slow cooker and stir in until blended well.
  • Place in bowls and top with optional ingredients, such as low-fat sour cream, shredded cheese, chopped jalapenos and chopped cilantro. Enjoy!


  • This meal gets better with time!  Enjoy for weekly lunches or leftover dinner. Store in fridge for 3-4 days.
  • Chicken breasts can be subbed for chicken thighs.
  • Veggies are versatile here — feel free to add or sub a chopped zucchini or some small-diced carrots and celery!
  • Other optional toppings include low-fat sour cream, low-fat cheese, chopped jalapeño and chopped cilantro.
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