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Chicken Enchilada Soup

Chicken Enchilada Soup

This yummy soup is a burst of enchilada flavors that will be sure to warm you up during the fall months!

Serves: 10 (Serving= 1 1/2 cups)


  • 3 – 4 ounce chicken breasts, cooked and shredded
  • 1 cup onion, chopped
  • 1 cup frozen corn kernels, thawed
  • 1 cup canned black beans, drained and rinsed
  • 1 – 14 ounce can fire roasted diced tomatoes
  • 1 – 4 ounce can diced green chilies
  • 1 – 15 ounce can 100% pure pumpkin
  • 3 cups red enchilada sauce (use gluten free for GF version)
  • 3 cups reduced sodium chicken broth (use gluten free for GF version)
  • Tostitos® tortilla chips
  • Light shredded Mexican cheese
  • Light sour cream


  1. Place all ingredients in crock-pot.  Cook on low for 8-9 hours.
  2. Place in serving bowl and top with chips, sour cream and cheese.



To make bariatric diet friendly:

Drain most of broth from soup to avoid too much liquid. 

Note: this soup has is not suitable for a pureed diet; bariatric patients should avoid this soup until advancing past this stage. The tomatoes in this soup may also be too acidic to eat for at least 4 weeks post-op. You can make this ahead of time and freeze for later.

Bariatric nutrition information (¾ cup serving, makes 20): Calories 85, Total Fat 2g, Sat Fat 0g, Sodium 358mg, Total Carbohydrate 10g, Fiber 3g, Protein 7g