Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Keto)

3.69 from 167 votes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6
Calories: 237kcal
Author: Justin + Erica Winn
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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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

  • 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. 
  • 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. 

Video

Notes

Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here. 

Nutrition

Calories: 237kcal | Carbohydrates: 10g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Fiber: 4g