Print

Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)

Since the weather turned chilly, this crockpot chicken enchilada soup is one that we've had on repeat! It's so tasty and warming.

Follow Real Simple Good on Pinterest for more delicious recipes!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Author J+E | Real Simple Good

Ingredients

  • 1.5 lbs boneless skinless chicken thighs
  • 1 can fire roasted crushed tomatoes (14.5 oz can)
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups bone broth
  • 1/2 cup water
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper

For garnish:

  • 1 avocado
  • fresh cilantro

Instructions

  1. Prepare all of the ingredients as noted above, and add all of the ingredients, except for the garnish ingredients, into your crockpot or Instant Pot in the order listed above. 

  2. Cook on low for 6-8 hours in the crockpot, on high for 3 hours in the crockpot, or for 20 minutes in the Instant Pot on the manual setting. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.