Healthy Creamy Chicken Enchilada Soup: Step-by-Step Instructions

This recipe is designed to be a healthier version! We use Greek yogurt and reduced-fat cream cheese for creaminess instead of heavy cream. Using low-sodium broth and loading it with beans and corn also boosts the fiber and nutrients, making it a truly healthy chicken soup.

You certainly can! Sauté the onion and garlic first for the best flavor, then add everything except the cream cheese and yogurt to the slow cooker. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the cream cheese and yogurt until smooth.

The magic behind this creamy enchilada soup is a combination of softened reduced-fat cream cheese and plain Greek yogurt stirred in at the end. It gives you that luxurious, velvety texture with a protein punch, and no heavy cream in sight!

The cream cheese and yogurt naturally thicken this soup beautifully. If you’d like it even thicker, you can mash some of the black beans before adding them, or create a quick slurry with a tablespoon of cornstarch and two tablespoons of cold broth, then stir it in to simmer for a minute.

Your Healthy Creamy Chicken Enchilada Soup will keep wonderfully for 3-4 days in an airtight container in the refrigerator. The flavors often meld and become even more delicious the next day! Reheat gently on the stove over medium-low heat.

I love setting out a toppings bar! Think diced avocado, fresh cilantro, a sprinkle of cheese, a dollop of Greek yogurt, sliced radishes, a squeeze of lime, or baked tortilla strips. They add fresh texture and flavor to every bowl of this chicken tortilla soup-inspired dish.

Absolutely. Using pre-cooked rotisserie or leftover chicken is a fantastic shortcut for this quick enchilada soup. Simply shred the cooked chicken and add it in the last 5 minutes of simmering, just long enough to heat it through.