Chicken Enchilada Soup

Delicious recipe for chicken enchilada soup. Can be made in your slow cooker or on the stovetop. 0 SmartPoints on Weight Watchers!

Course Main Course, Soup
Keyword chicken enchilada soup, crockpot, slow cooker
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 12 People


  • 1 lb Boneless, Skinless Chicken Breast
  • 10 oz Old El Paso Enchilada Sauce, Hot
  • 11 oz Canned Corn
  • 4 1/2 oz Old El Paso Green Chilies, mild, chopped
  • 29 oz No Salt Added Diced Tomatoes (2 14.5 oz cans)
  • 15 oz Black Beans drained and rinsed
  • 1 med Onion chopped
  • 1 1/2 tsp Minced Garlic
  • 3 tsp Taco Seasoning
  • 1 cup Fat Free Chicken Broth
  • 1 cup Plain Fat Free Greek Yogurt


  1. You have the option of using either the stovetop or your slow cooker. Place your chicken breasts (raw) in the slow cooker or stock pot.

  2. Add ALL of the other ingredients, but the plain fat free Greek yogurt. Stir.

  3. If you are using the stovetop, bring your soup to a slow boil and then turn on low. I used the "simmer select" option on my stove. Allow it to simmer for about 65 minutes. 

    If you are using your slow cooker, cook on high for 4 hours or low for about 8 hours.

  4. Check to make sure your chicken is cooked. Remove the chicken from the stock pot or slow cooker and shred. Add it back to the pot/slow cooker.

  5. Stir in your plain fat free Greek yogurt and serve immediately.

Recipe Notes

*Each serving is 1 cup.