This Healthy Crockpot Chicken Enchilada Soup Recipe is just 154 calories per cup, and 22.3 grams of protein! Best of all, this chicken crockpot soup recipe is a ādump and walk awayā meal. Meaning you add everything in order, and cook. You donāt even need to stir until the end!
Everything Youāll Need
- 1Ā yellow onion
- 1Ā red bell pepper
- 1Ā jalapeƱoĀ
- 2Ā boneless skinless chicken breasts
- 4Ā clovesĀ garlic
- 1Ā (28-ounce) can crushed tomatoes
- Ā½Ā teaspoonĀ allspice
- 1.5Ā cupsĀ chicken broth
- Salt and pepper
- Toppings and Metric Measurements Below in Recipe Card
Healthy Crockpot Chicken Enchilada Soup
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Low Calorie Chicken Enchilada Soup Meal Prep and Storage
Meal Prep
Cook First Meal PrepĀ ā Cook the soup and then allow to cool completely. Scoop single servings into individual containers, or family sized servings into gallon freezer bags (or jars/containers with lids).Ā
Prepped Freezer Bag ā Chop the vegetables and add to a gallon freezer bag. Add the crushed tomatoes and allspice. Cut the chicken breasts in half and add to the bag. Close and place in the freezer. To Cook: add the frozen veggies and chicken and the broth to the slow cooker. Cook on HIGH for 6 hours or LOW for 10 hours.
Storage
Frozen SoupĀ ā Be sure any container is only filled 2/3 full as the soup will expand in the freezer. Store for up to a month in the freezer. If freezing gallon bags, lay flat to freeze to save storage room.Ā
Refrigerated SoupĀ ā Will hold in the refrigerator for 4 days.
ReheatingĀ ā Add to a medium or large sauce pot, heat frozen for 30 minutes on low, or defrosted soup for 5-10 minutes over medium-low heat.
Healthy Crockpot Chicken Enchilada Soup Recipe
More Low Calorie Chicken Soup Recipes:
Low Calorie Chicken Enchilada Soup
Equipment
- slow cooker
IngredientsĀ Ā
- 1 yellow onion minced
- 1 red bell pepper minced
- 1 jalapeƱo de-seeded and minced
- 2 boneless skinless chicken breasts
- 4 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- Ā½ teaspoon allspice
- 1.5 cups chicken broth
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Chopped cilantro
- Crumbled tortilla chips
- Greek Yogurt in place of sour cream
- Salsa or hot sauce
- Diced jalapeƱos
InstructionsĀ
- Add all of the ingredients (in order) to your slow cooker. You don't even need to stir!
- Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.
- Remove the chicken breasts, and shred with two forks.
- Return the shredded chicken to the slow cooker and stir together. Taste and add salt or pepper as needed.
- Serve hot with your favorite toppings.
Notes
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.Ā
After a one year 150 pound weight loss (and Iāve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearancesĀ by clicking here.
Nutrition and Calories in Chicken Enchilada Soup
Low Sodium Tips: Get low sodium broth and skip the salt all together. Then squeeze fresh lime juice in the soup just before serving.
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Article History:
- Originally written and published September 29, 2021 by Audrey Johns
- Updated on September 11, 2023 by Audrey Johns
- Updated on November 8, 2023 by Audrey Johns
