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Sunday Slow Cooker:  Chicken Enchilada Soup

Chicken enchilada soup is definitely one of my favorites. Many times it is compared to a thicker version of chicken tortilla soup and when done right, should taste just you are slurping up an enchilada. In a good way, a delicious way. It’s the perfect soup to make as nights begin to get a little colder and you want to curl up with something warm. Depending on your preference you can up the spice level in this soup by using more chili powder or a few diced jalapeno peppers. Consider making up a big batch and freezing the leftovers for meals on the go. It is also great without the chicken for vegetarians. Just use vegeatble broth and add in a can of pinto beans or corn.

Crockpot Chicken Enchilada Soup
Servings: 8
Serving Size: 1.25 cups
Nutritional Info: 257 calories, 4.1g of fat, 24.9g of carbohydrates, 7.8g of fiber, 29g of protein, Sugars: 3.9g
Weight Watchers® PointsPlus®: 6 *


  • 1 lb. chicken breast
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 onion, diced
  • 1 green pepper, diced
  • 1 red pepper diced
  • 3 cloves garlic, minced
  • 10 oz. can tomatoes with green chiles (like Rotel)
  • 1 14 oz. can red enchilada sauce
  • 6 cups chicken broth
  • 1 tbsp. tomato paste
  • 2 14 oz. can black beans, rinsed and drained
  • 1/4 cup masa harina (or corn meal)
  • 1/2 cup shredded cheddar cheese
  • Toppings: chopped tortilla strips, chips, cilantro, onions, avocado, chopped jalapenos, cheese, Greek yogurt, light sour cream, etc.


  1. Add the chicken breast, cumin, chili powder, garlic powder, garlic cloves, salt, onion, peppers, tomatoes with green chiles, enchilada sauce, chicken broth, and tomato paste to the slow cooker.
  2. Cook on low for four hours. Remove the chicken and shred with 2 forks. Return to soup and add the beans.
  3. Mix the masa harina (corn meal) with 1/4-1/2 cup of water (more if needed) until smooth. Add to the soup and let cook for 30 more minutes. Top with 1 tbsp. cheese. You can also stir it in depending on your preference.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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7 Response to Sunday Slow Cooker: Chicken Enchilada Soup

  1. TrishInFL on September 15, 2013

    I’m making this tomorrow, it sounds wonderful – thank you!!

  2. Messick4 on November 5, 2013

    I’m looking forward to making this, but when I go to print out the recipe, the second page doesn’t print. Any idea why? Thanks

  3. Holly on November 6, 2013

    I’m not sure if I have enough room to add the beans and two more cups of water. will the soup cook down some so there will be room? I have a regular sized crock pot I think? if not do you think its okay to cook the last bit on the stove?

    • Jim D on February 16, 2015

      I had the same issue. I only used 4 cups of chicken broth and I am not adding corn meal. I made the following changes: I doubled the chicken, use an entire 6 oz can of tomato past and committed the corn meal. I will add some rice towards the end if I need to thicken it up.

  4. Sandi on October 20, 2014

    We have enjoyed this recipe very much! Every one has raved about it. Definitely a keeper!

  5. Jodi on January 4, 2015

    I do not have corn meal. Has anyone substituted flour? If so how much?

  6. Jenni on January 25, 2015

    Have this in my crock pot right now and followed recipe to the T but it looks like brothy soup – not thick and red and creamy like chili as shown in the picture. Pretty disappointing. Is the picture a stock photo??


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