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Low Point Creamy Chicken Enchilada Soup

This Low Point Chicken Enchilada Soup is filled with chicken, corn, beans, tomatoes, two kinds of cheeses, and topped with your favorite soup toppings.

Servings: Makes 9 (1 and 1/4 cup) servings

GREEN: 5 SmartPoints per serving or 2 servings for 11 SmartPoints

BLUE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

PURPLE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

 

Now is the perfect time to dive right in and enjoy a bowl this Low Point Chicken Enchilada Soup. This soup is a staple at my house during the cold winter months. Be sure to check these low point soups out as well:

White Bean Chicken Chili

Zero Point Crockpot Chili

Classic Beef Stew

Chicken Corn Chowder

Lightened Chicken and Dumplings Soup

 

How do I make this Low Point Chicken Enchilada Soup?

This soup is super easy to make and can be made on the stove, in a crock pot, or in the Instant Pot. You can use leftover cooked chicken on the stove-which makes dinner only 25 minutes away!

If you are making on the stove you will start by opening all the cans of beans, green chiles, tomatoes, and enchilada sauce.

Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.

Cook for 30-35 minutes (if using raw chicken) or until chicken is cooked through.

If using cooked chicken, simmer on medium high for 15-20 minutes. 

Remove chicken from pot and shred chicken ( if using raw chicken) and then place back into the pot. 

Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 

Then stir in the non fat plain Greek yogurt.  

Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. 

Top with light mozzerella, non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Servings: Makes 9 (1 and 1/4 cup) servings  

 

 

Ingredients: 

  • 4 ( 4 oz.) chicken breasts raw and thawed or 2 cups cubed or shredded cooked chicken 
  • 1 (14 oz) can diced petite tomatoes, not drained
  • 1 (10 oz.) can red enchilada sauce
  • 1 (15 oz.) can black beans, drained
  • 2 cups frozen corn, thawed
  • 1 (4 oz.) can diced green chiles
  • 3 cups reduced sodium chicken broth 
  • 1 Tbsp minced garlic
  • 1 Tbsp taco seasoning
  • 6 oz. light cream cheese ( I use Kroger’s Whipped Greek light cream cheese), softened 
  • 4 Tbsp non fat plain or Greek yogurt
  • Optional Toppings: light mozzarella, non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Stove Top Directions:

  1. Place chicken, beans, enchilada sauce, corn, green chilies, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.
  2. Cook for 30-35 minutes (if using raw chicken) or until chicken is cooked through. If using cooked chicken, simmer on medium high for 15-20 minutes. 
  3. Remove chicken from pot and shred chicken ( if using raw chicken) and then it place back into the pot. 
  4. Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
  5. Then stir in non fat plain Greek yogurt.  
  6. Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve.  
  7. Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Crock Pot Directions:

  1. Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into crockpot and cook on low for 4-6 hours.
  2. Remove chicken from crockpot and shred chicken and then place it back into the crock pot. 
  3. Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
  4. Then stir non fat plain Greek yogurt.  
  5. Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. 
  6. Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Instant Pot Directions:

  1. Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into the Instant Pot. Stir to combine.
  2. Cover the Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
  3. Take out the chicken and shred it. Place it back into the Instant Pot.
  4.  Stir in cream cheese and non fat Greek yogurt. Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. 
  5. Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

 

Servings: Makes 9 (1 and 1/4 cup) servings

GREEN: 5 SmartPoints per serving or 2 servings for 11 SmartPoints

BLUE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

PURPLE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

 

Notes:

  1. To avoid clumping be sure the cream cheese is softened at room temperature before adding it to the soup mixture. 
  2.  This soup can be stored in an airtight container in the fridge for 7-10 days or placed in the freezer for up to a month. Thaw in the fridge overnight and reheat in microwave, crockpot, or stove.
  3. In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.
Yield: 9

Low Point Creamy Chicken Enchilada Soup

Low Point Creamy Chicken Enchilada Soup

This Low Point Chicken Enchilada Soup is filled with chicken, corn, beans, tomatoes, two kinds of cheeses, and topped with your favorite soup toppings.

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 4 ( 4 oz.) chicken breasts raw and thawed or 2 cups cubed or shredded cooked chicken 
  • 1 (14 oz) can diced petite tomatoes, not drained
  • 1 (10 oz.) can red enchilada sauce
  • 1 (15 oz.) can black beans, drained
  • 2 cups frozen corn, thawed
  • 1 (4 oz.) can diced green chiles
  • 3 cups reduced sodium chicken broth 
  • 1 Tbsp minced garlic
  • 1 Tbsp taco seasoning
  • 6 oz. light cream cheese ( I use Kroger's light Greek cream cheese)
  • 4 Tbsp non fat plain or Greek yogurt
  • Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Instructions

    1. Stove Top Directions:
      Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into large dutch oven pot and cook over medium high heat on the stove top.
      Cook for 30-35 minutes (if using raw chicken) or until chicken is cooked through. If using cooked chicken, simmer on medium high for 15-20 minutes. 
      Remove chicken from pot and shred chicken ( if using raw chicken) and then it place back into the pot. 
      Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
      Then stir in the fat plain Greek yogurt.  
      Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. 
      Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points
    2. Crock Pot Directions:

      Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into crockpot and cook on low for 4-6 hours.
      Remove chicken from crockpot and shred chicken and then place it back into the crock pot. 
      Cut the cream cheese into small cubes and add stir the cubes into the soup mixture. 
      Then stir the non fat plain Greek yogurt.  
      Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve.  
      Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points
    3. Instant Pot Directions:

      Place chicken, beans, enchilada sauce, corn, green chiles, tomatoes, taco seasoning, and chicken broth into the Instant Pot. Stir to combine.
      Cover the Instant Pot and secure the lid. Press the manual or pressure cook button and set the timer to 10 minutes. Make sure valve is set to “sealing.” When the timer beeps let the pressure release naturally for 10 minutes and then move the valve to “venting.” Remove the lid.
      Take out the chicken and shred it. Place it back into the Instant Pot.
       Stir in the cream cheese and non fat Greek yogurt. Continue stirring until the cream cheese has melted completely into the soup. Remove from heat and serve. Top with non fat sour cream, non fat Greek yogurt, avocado, shredded cheese, tortilla strips, for additional points

Servings: Makes 9 (1 and 1/4 cup) servings

GREEN: 5 SmartPoints per serving or 2 servings for 11 SmartPoints

BLUE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

PURPLE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

Notes

  • To avoid clumping be sure the cream cheese is softened at room temperature before adding it to the soup mixture. 
  • This soup can be stored in an airtight container in the fridge for 7-10 days or placed in the freezer for up to a month. Thaw in the fridge overnight and reheat in microwave, crockpot, or stove.
  • In order to calculate the freestyle smart points on a recipe you have to enter the ingredients in manually (by ingredient) not by the nutritional information in the ww recipe builder-since this recipe contains zero point items the app doesn’t realize there is zero point items in the recipe and will calculate it based only off the nutritional info which is not accurate.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 201Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13mgSodium: 405mgCarbohydrates: 17gNet Carbohydrates: 15gFiber: 2gSugar: 5gProtein: 15g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Jenny

Friday 19th of March 2021

This soup was AMAZING. My whole family loved it, and my son even had seconds. I made it in my slow cooker, and I will most definitely make this again! Thank you!!!

Beth

Tuesday 14th of April 2020

Just made this and had it for lunch. YUM! I've tried just the broth based, thinner taco soups and they just go to waste because I don't like them so much. This was fantastic! I added a bit of avocado for 1 extra point. This will be my go-to soup to make for friends and guests. Thanks!

LISA CASTRO

Tuesday 3rd of December 2019

Had this for dinner last night and it was delicious!!! Thank you for your yummy recipes.

Ashley Bratt

Sunday 10th of November 2019

I made this the other day in my IP and used canned chicken instead, and it is probably one of the best and easiest soups I've made! Thank you so much for sharing this recipe, it will now be a staple in my house, especially in the winter!

Robin

Saturday 9th of November 2019

If I follow the instant pot directions, could I use frozen chicken?

Lindsay Kehl

Saturday 9th of November 2019

Hi Robin

Yes, you could use frozen chicken breasts. Be sure to check to see if the chicken breasts have been throughly cooked after the directed time, if not extend the cooking time before proceeding to the next step.

Thanks!

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