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Creamy Slow Cooker Mexican Chicken Soup

This slow cooker soup is flavorful, creamy and perfect for a cold winter day or to throw together quickly in the morning for an easy weeknight dinner.

Prep time: 10 minutes
Cook time: 6-7 hours in the slow cooker
Servings: Makes 8 (1¼ cup servings)
Smart Points: 4 per serving (toppings extra)


For the Soup:
2-3 large chicken breasts raw, trimmed and thawed
1 10 oz can red enchilada sauce
1 15.5 oz can black beans rinsed and drained
1 15.25 oz can corn drained
1 4 oz can diced green chiles
1 14.5 oz can diced tomatoes with juices
2 cups fat free chicken broth
1 tbs minced garlic
1 tsp salt
1 tbs taco seasoning
1 8 oz block light cream cheese

shredded cheese
greek yogurt or sour cream
tortilla strips or tortilla chips
pico de gallo or salsa


  1. Pour all ingredients except the cream cheese into the slow cooker and set to low heat.
  2. Allow to cook for about 6 hours, or until chicken is cooked through.
  3. Remove chicken from slow cooker and shred in a bowl using 2 forks. Return to slow cooker.
  4. Cut the cream cheese into small cubes and add them to the slow cooker.
  5. Cook for an additional 30 minutes or until the cream cheese has melted completely into the soup when stirred.
  6. Serve with toppings of your choice.