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