Crockpot Chicken Enchilada Soup
This Crockpot Chicken Enchilada Soup provides 24g protein and 247 calories per serving—a light option for cutting phases or between-meal protein boosts. Quick prep yields 6 servings of broth-based nutrition that won't stall fat loss. Use this as a high-volume, low-calorie meal to stay full without exceeding your daily surplus.
Ingredients
- •Chicken Breast, Boneless Skinless(567g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1/2 teaspoon kosher salt (plus additional to taste)
- •1/4 teaspoon ground black pepper
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Cumin, Ground(3g)
- •Chili powder(1g)
- •Garlic(15g)
- •Low Sodium Chicken Broth
- •Cornmeal, Yellow, Dry(45g)
- •Enchilada Sauce, Red, Canned(300g)
- •Beans, Black, Canned, Drained
- •Canned Diced Tomatoes
- •Corn, Sweet, Canned, Drained(360g)
- •Green Chiles, Canned, Diced
- •1 teaspoon granulated sugar
Instructions
- 1Place the chicken in the bottom of a 6-quart or large slow cooker. Sprinkle with salt and pepper.
- 2In a large skillet, heat the olive oil over medium. Add the onion and cook until softened and beginning to turn translucent, about 5 minutes.
- 3Stir in the cumin, chipotle chile powder, and garlic. Let cook until fragrant, about 30 seconds, then transfer to the slow cooker with the chicken.
- 4In a mixing bowl or large liquid measure cup, whisk together the chicken broth and the cornmeal. Add to the slow cooker. The cornmeal will likely sink to the bottom of the bowl—simply scrape it out and into the slow cooker.
- 5To the slow cooker, add the enchilada sauce, beans, diced tomatoes, corn, and green chiles. Stir (don't disturb the chicken—just do your best to combine the ingredients around it), then cover the slow cooker. Cook on LOW for 2 to 3 hours, until the chicken is fully cooked through and registers 165°F on an instant-read thermometer.
- 6Remove the chicken to a cutting board and shred using two forks. (See notes section below for tips on thickening the soup, if desired.)
- 7Stir in the sugar, then return the chicken to the slow cooker and stir to combine. Cover and let rest 5 minutes. Taste and add additional salt as desired (some enchilada sauces may be saltier than others). Enjoy hot, with toppings of choice.
Nutrition — Per Serving
247
calories
24g
protein
9g
fat
- Carbohydrates
- 18g
- Saturated fat
- 1.5g
- Sodium
- 446 mg
- Dietary fiber
- 1.9g
6 servings per batch · ~220g each
Macro data sourced from USDA FoodData Central
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How much protein does Crockpot Chicken Enchilada Soup have per serving?
Each serving contains 24g of protein and 247 calories with 9g fat and 18g carbs—a very lean soup option. This macro profile delivers solid protein in a low-calorie, low-carb package.
How long does Crockpot Chicken Enchilada Soup take to prep?
Quick prep time yields 6 servings in a single batch, making it efficient for batch-cooking multiple servings of soup for the week without repeating the cooking process.
Is Crockpot Chicken Enchilada Soup good for fat loss?
At 247 calories per serving with 24g protein and minimal carbs (18g), this soup is well-suited for fat loss phases where you need high-volume meals with low calorie density. The protein-to-calorie ratio makes it a lean choice for controlled deficits.
