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

Makes 9 (1 and 1/4 cup) servings

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

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 light cream cheese), room temperature, 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

Makes 9 (1 and 1/4 cup) servings

2 Points® per serving*point value does not include optional toppings

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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.

Continue to Content

Yield: 9

Low Point Creamy Chicken Enchilada Soup

Print

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 cream cheese) at room temperature, softened
• 4 Tbsp non fat plain or Greek yogurt at room temperature
• 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
   

Makes 9 (1 and 1/4 cup) servings

2 Points® per serving*point value does not include optional toppings

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.

Smartpoints: GREEN: 5 SmartPoints per serving or 2 servings for 11 SmartPoints BLUE/PURPLE: 2 SmartPoints per serving or 2 servings for 5 SmartPoints 

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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

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list.