Every year when summer turns to fall, soups start to sound really good, and using the crockpot feels like a good idea. That is exactly what we have been doing now since the weather turned chilly, and this crockpot chicken enchilada soup is one we’ve had on repeat! It’s so tasty and warming. It’s easy to make in the Instant Pot too, check out the video below!
We usually make something in the crockpot on Sunday or Monday to have in the fridge for the week. We use it for lunches and easy leftovers for busy days. On Black Friday this year we purchased an Instant Pot, and holy moly is it cool!
The Instant Pot
I really wanted an Instant Pot last year, but decided that we already had a crockpot and probably didn’t need another kitchen appliance. Well, then I thought about it all year long and still wanted one when Black Friday rolled around this year, so we did it! I’ve been playing with it since it arrived, making shredded chicken for chicken salad as well as this crockpot enchilada chicken soup.
I Still Love The Crockpot Though
It’s true. I still love our crockpot, and I’ll tell you why! I love that you put something in and it cooks all day, warming your home with the smells of yummy food. You just don’t get the same effect with the Instant Pot. The benefit of the Instant Pot though is that rather than taking 6-8 hours to cook, you can make this soup in 20 minutes. Yeah – that’s pretty cool!
Alright, you really don’t want to miss out on this one! Prep your crockpot or Instant Pot and get this yummy crockpot chicken enchilada soup cooking. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Since the weather turned chilly, this crockpot chicken enchilada soup is one that we've had on repeat! It's so tasty and warming.
- 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
- 1 avocado
- fresh cilantro
Cook on low for 6-8 hours in the crockpot or on high for 3 hours. For the Instant Pot, cook for 20 minutes on the manual setting at high pressure with a quick release. Once done, use two forks to shred chicken in the crockpot. Ladle into bowls and serve with avocado and fresh cilantro.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.