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–+ servings
big bowl of chicken enchilada soup with avocado and sour cream
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5 from 1 vote

Slow Cooker Chicken Enchilada Soup

Chicken enchilada soup made easily in the slow cooker or Instant Pot
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Main Dishes
Cuisine: American
Servings: 3 servings
Calories: 274kcal
Author: Julia

Ingredients

  • 1/2 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 2 cups chicken broth
  • 1 15-ounce can tomato sauce
  • 1 15-ounce can diced tomatoes
  • 1 Tbsp chipotle chilies in adobo sauce optional but recommended
  • 2 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp sea salt to taste
  • 1 pound chicken breasts

Instructions

  • Add ingredients to your slow cooker in the order in which they appear. Stir well to combine. Secure the lid and place the slow cooker on the low setting. Cook 6 to 7 hours, until chicken is very tender. Note: You can cook on high for 4 to 5 hours.
  • Transfer chicken breasts to a cutting board and use two forks to shred the meat. Place the shredded chicken back into the crock pot, stir well, and cover. Allow soup to continue cooking at least another 20 minutes to allow chicken to absorb more flavor.
  • Serve with choice of toppings and/or chips or tortillas.

Nutrition

Serving: 1of 3 | Calories: 274kcal | Carbohydrates: 15g | Protein: 38g | Fat: 4g | Sugar: 8g