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Lightened-Up Crockpot Chicken Enchilada Soup: Easy Dump-and-Go Recipe

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A creamy, flavorful chicken enchilada soup made lighter with cottage cheese instead of heavy cream. This dump-and-go crockpot recipe is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
  • 4 cups low-sodium chicken broth (32 ounces)
  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup small-curd cottage cheese
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional garnishes: shredded reduced-fat cheddar cheese, fresh cilantro, Greek yogurt or light sour cream, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Blend the cottage cheese in a blender or immersion blender cup until completely smooth (about 30-45 seconds). Set aside.
  2. Dice the onion and mince the garlic. Drain and rinse the black beans. Measure the frozen corn. Open the cans of enchilada sauce and fire-roasted tomatoes.
  3. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker.
  4. Sprinkle the diced onion and minced garlic over the chicken. Pour in the enchilada sauce, fire-roasted tomatoes (with juices), and chicken broth. Stir gently to combine.
  5. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Stir gently to incorporate.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  7. Remove the chicken to a cutting board and shred with two forks. (Alternatively, shred directly in the slow cooker.)
  8. Return the shredded chicken to the slow cooker. Stir in the black beans, frozen corn, and blended cottage cheese.
  9. Cover and cook on LOW for another 15-20 minutes to warm through and meld flavors.
  10. Taste and adjust seasonings as needed (add more salt, lime juice, or cayenne for heat).
  11. Ladle into bowls and garnish with desired toppings. Serve hot.

Notes

For a thicker soup, mash half the black beans before adding. For a dairy-free version, replace cottage cheese with full-fat coconut milk. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot chicken enchilada soup, lightened-up, healthy, dump-and-go, slow cooker, meal prep, gluten-free

Find it online: https://milacook.com/lightened-up-crockpot-chicken-enchilada-soup-easy-dump-and-go-recipe/