Chop, dump, and forget about it and in no time at all you’ll have yourself a nice batch of this low carb, skinny chicken enchilada soup! Besides how delicious this soup is, you guys are going to love how easy it is to prepare! 5 minutes of chopping vegetables and dumping things into your crockpot or instant pot and you’re done!
This soup is a regular in my dinner rotation even in the summer time, or should I say especially in the summer time because it means I’m not standing over a hot stove and I don’t have to turn my oven on. I love all things crock pot and instant pot (or what ever electric pressure cooker you have!), especially when they work with my health goals!
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Make This Recipe Even Easier
This recipe is so simple and I love that I can take chicken straight from my freezer and put it straight into the slow cooker or instant pot. Now, in case this recipe wasn't easy enough, you can make it even easier, you can try skipping the diced tomatoes and swap it for canned diced tomatoes or even a can of Rotel!
Or if you want to stretch this recipe a little farther you can add in extra chopped vegetables (diced bell pepper would be great in this!) or a drained and rinsed can of black beans and corn. This will add extra protein and nutrients! Just know that this will change the carb and calorie count from what is shown below.
This soup is low in calories, fats, and carbs while also being super high in protein! I mean c’mon, 156 calories per serving, are you kidding me?!
That leaves plenty of room for lots of cheese and avocado on top! It’s perfect for those of you watching your carbs, following a low carb or keto diet, or even you guys who are just want a quick and easy dinner recipe!
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Skinny Chicken Enchilada Soup
- 1 pound chicken uncooked
- ½ large onion diced
- 1- 4 ounce can diced green chiles
- 2 cups red enchilada sauce
- 3 Roma tomatoes diced
- 2 cups chicken broth
- 1 handful cilantro roughly chopped
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 teaspoons minced garlic
- ½ teaspoon black pepper
- 1 cup fat free plain Greek yogurt
- Shredded cheese
- Sliced avocado or guacamole
- Tortilla chips
- Green onions thinly sliced
- Freshly squeezed lime juice
Slow Cooker Instructions
- Place all ingredients EXCEPT Greek yogurt in a slow cooker. Cook on low for 4-6 hours.
- Once cooked, use 2 forks to shred chicken. Just before serving stir Greek yogurt into the entire batch of soup. Serve and top with shredded cheese and any other toppings desired
Instant Pot/Pressure Cooker Instructions:
- For your instant pot or other electric pressure cooker place all ingredients except the greek yogurt in your pot, close lid and vent open. Set to poultry setting.
- Let pressure release naturally. Use two forks to shred chicken, stir in Greek yogurt before serving. Serve and top with shredded cheese and any other desired toppings.
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Love this recipe ... soooo good
So glad you liked it Susan!
Loved this recipe.. I used immersion blender to make the tomatoes and onions less chunky, and it was plenty thick so I really didn’t need to add the yogurt. But I did anyway! I did add corn and black beans after blending. You would never know this was a skinny recipe. Absolutely delicious!
That sounds like a great idea! I may have to try blending it next time I make it. The one thing I love about adding the yogurt is it adds a ton of protein plus a creamy flavor 🙂
I made this today for our church’s post service potluck. It’s always a winner.
I'm so glad you like it Martine!
Delicious soup! I have made it multiple times and each time, at least one of my guests has asked for the recipe.
I love hearing that! Thank you so much for sharing!