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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!
Crockpot Chicken Enchilada Soup (Paleo, Whole30 + Dairy-Free)
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Since the weather turned chilly, this crockpot chicken enchilada soup is one that we've had on repeat! It's so tasty and warming.
Course: Soup
Cuisine: Mexican
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
- read full recipes here >> realsimplegood.com/crockpot-chicken-enchilada-soup/