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Light & Creamy Crockpot Chicken Enchilada Soup

light & creamy crockpot chicken enchilada soup - featured image
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A creamy, tangy, and comforting chicken enchilada soup made lighter with blended cottage cheese and Greek yogurt. This easy slow cooker recipe requires just 20 minutes of prep and delivers rich flavor without the heaviness of traditional versions.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken breasts (about 2–3 medium breasts)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (4-ounce) can diced green chiles
  • 1 cup salsa verde
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup low-fat cottage cheese (small curd)
  • ½ cup plain Greek yogurt (2% or full fat)
  • Fresh cilantro, chopped (for serving)
  • Avocado, diced (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or strips (for serving)
  • Shredded Mexican blend cheese or cotija (optional, for garnish)

Instructions

  1. Dice the onion and mince the garlic. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. Add the diced onion, minced garlic, fire-roasted tomatoes (with juices), diced green chiles, salsa verde, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
  3. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. Remove the chicken breasts from the crockpot and shred with two forks. Return the shredded chicken to the pot and stir.
  5. In a blender, combine the cottage cheese and Greek yogurt. Blend on high until completely smooth, about 30-60 seconds.
  6. Pour the blended cottage cheese and yogurt mixture into the crockpot. Stir gently to combine. Cook on LOW for another 10-15 minutes to heat through. Do not let it boil.
  7. Taste and adjust seasoning with additional salt, lime juice, or spices as desired.
  8. Ladle into bowls and serve with desired toppings: fresh cilantro, diced avocado, lime wedges, tortilla chips, and shredded cheese.

Notes

Don’t skip blending the cottage cheese for a smooth texture. Add the creamy mixture at the end and avoid boiling to prevent curdling. The soup tastes even better the next day. For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking.

Nutrition

Keywords: chicken enchilada soup, crockpot soup, slow cooker soup, creamy soup, healthy soup, light soup, cottage cheese soup, gluten-free soup

Find it online: https://junomeals.com/light-and-creamy-crockpot-chicken-enchilada-soup-easy-20-min-prep/