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Recipes

Slow Cooker Chicken Enchilada Soup

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This soup is everything you like about chicken enchiladas, simplified in a bowl. It is an easy way to make a tasty, filling meal with just the right amount of heat. Using the slow cooker saves you time and energy in the kitchen, requiring little prep work for a lot of flavor.

Slow Cooker Chicken Enchilada Soup- holy moly this is good! One of my favorite Paleo soups of all-time.
Serving Size
1
Calories/Serving
193

Slow Cooker Chicken Enchilada Soup- holy moly this is good! One of my favorite Paleo soups of all-time.



Basically, you just add chicken to the bottom of the slow cooker and pile all of your favorite ingredients on top. Bell peppers, onions, and jalapenos all give this soup more substance. A few hours later, an amazing soup is ready to enjoy. I usually serve the soup with a bit of avocado to lend more creaminess to the dish as well.

I prefer to prepare a slow cooker meal in the morning and then have it ready when I come home for dinner. Or you can choose to throw everything together right before you go to bed and have the dish ready when you wake up in the morning. Which works especially well if you are packing up the food to take to work for lunch. Either way, cooking the chicken in a long and slow manner makes it completely tender and savory.

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paleo chicken enchilada soup recipe

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There are also two ways that you can prepare this soup as a freezer meal. One way is to prep the veggies – the onion, bell pepper, jalapeno, and garlic. Place them in a large resealable bag with the chicken, cumin, chili powder, oregano, and paprika. Place this in the freezer to store away for a rainy day. Then when you want to make it, simply defrost, place right into the slow cooker, and all you have to add is diced tomatoes, chicken broth, and salt and pepper to taste. This is great for people who like to plan ahead. The second way is to simply transfer the finished cooked soup to bags and freeze that instead. If you are cooking for one, freeze the leftovers so you can enjoy them later!


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Ingredients

    • 1 1/2 lbs. boneless skinless chicken breasts
    • 1 medium yellow onion, diced
    • 1 bell pepper, thinly sliced
    • 1 jalapeno, diced
    • 2 cloves garlic, minced
    • 1 15-oz. can diced tomatoes
    • 2 cups chicken stock
    • 1 tbsp chili powder
    • 1 tbsp cumin
    • 1 tsp dried oregano
    • 1/2 tsp paprika
    • Salt and freshly ground pepper, to taste
    • 2 tbsp fresh cilantro, chopped
    • 1 avocado, pitted and sliced

Directions

  1. Add the chicken to the bottom of the slow cooker. Add the onion, bell pepper, jalapeno, and garlic on top of the chicken. Pour the diced tomatoes and chicken stock over the top. Sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper. Cover and cook on low heat for 8 hours. Use a fork to shred the chicken before serving. Garnish with cilantro and avocado.

Servings

Serving Size

1

Servings/Recipe

8

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Nutrition Information

Calories

193

Carbohydrates

10.2 g

Fat

7.2 g

Sugar

3.9 g

Protein

22.3 g

Fiber

4.1 g

Calories 193 kcal
Potassium 681.3 mg
Vitamin A 66 µg
Vitamin C 31.9 mg
Folic Acid (B9) 46.5 µg
Sodium 600 mg

Print Recipe

  1. Although the chicken stock is listed in the ingredients, it’s not mentioned in the instructions. I just realized that now and added it in 4 hours later. I’m sure it will still taste fine…

  2. One of my favorite things about chicken enchiladas is the sour cream in or on it. I’m thinking that floating a dollop on top of the soup in each bowl would be quite tasty. Add another layer of flavor.

  3. I cubed and seared steak and used it in place of chicken and I removed he steak after 5 hours on high and shredded it and blended the liquid and veggies, then added the steak back and about 1/4 cup heavy cream. This was EXCELLENT!!!

  4. I made this soup last night, and it was delicious. Even better the next day as leftovers! Adding the cilantro on top really brings everything together. I did make one change and that was splitting the bell peppers into half red and half green to add a little bit of sweetness to balance the heat. Definitely a recipe I’ll be making again.

  5. made this yesterday, put my own touch with a few things, but very thankful you posted the base. This is an excellent recipe, love it!

  6. Everything’s in the pot and cooking at the moment! My first time using a crock pot, I’m excited. This recipe looks great, all my favorite flavors. Thanks for sharing!

  7. One question– and I’m sorry if this is dumb, I’m not much of a cook. Do you shred the chicken raw and it cooks in the crock pot, or do you cook the chicken, then add? Sorry if y’all are going “DUH!”

  8. My “soup” turned out more like a chicken dish than actual soup. I realized that I bought crushed tomatoes instead of diced, but other than that followed the recipe perfectly. Any suggestions to get more of a soup consistency?

    • More liquid! I thought 2 cups of chicken stock seemed like not enough for a soup consistency, either. I added 4 cups of chicken stock total, plus about 2 cups of water.

  9. Made soup this weekend and it was delicious. I did add an extra can of diced tomatoes plus one can of tomato sauce. Thanks so much for all the Paleo recipes and every one I have tried was so easy and turned out so good. I switched to Paleo eating approximately two months ago and have never felt so good. I am 68 years old and wish I had started Paleo years earlier.

  10. This looks great! I am going to try it tomorrow. Do you happen to know what 21 day fix containers to use to account for this meal?

  11. Made this tonight and wow was it spicy!!!! Had to add a spoonful of sour cream to make it edible. I used 2 jalapeños and 2 poblano peppers so I think next time I will reduce it to one each?! Also, I made it in the crockpot which was very successful. The chicken was extremely tender.

  12. I made it late last night to have today. It is FABULOUS.
    Not realizing I needed Raw chicken, I bought Costco’s boned & skinned rotisserie chicken to use. It was cooked already and the right amount for the recipe.
    Another (not so bad) mistake I made was adding the cilantro with the dry ingredients.
    After coming over night, I added more chicken stock to have more liquid.
    I love ❤ this recipe, a very delicious soup.

  13. This is totally dinner tomorrow! Regarding some of the earlier questions which haven’t been answered. (1) If you prep and freeze the soup before cooking it, you don’t have to thaw it out before adding it to the slow cooker. Throw it in frozen and it will cook just as well. (2) If you need to cook it faster, flip it to high and cut the time in half. (3) You don’t have to use raw chicken. I use leftover chicken from the rotisserie in my soups all the time. Just cut the cook time down, or cook it the same amount of time and the meat will be softer in texture. (4) If your soup is too thick, add more chicken broth, water, or white wine. I hope something there is helpful. I’m looking forward to dinner tomorrow!

  14. This was delicious. I didn’t have chicken stock so I just added herbamare and about half the portion of water instead and it was incredible!!!

  15. I made this soup for dinner tonight and my husband and I loved it!! So yummy! I did forget to buy a jalapeño so I didn’t have that and then I forgot all about the cilantro I bought just for this recipe! Grrrr… Oh well this soup was amazing and I am sure this will become a staple at our house!

  16. Made this on Saturday. Followed the recipe plus a few additions and it came out great. Added just a cup or 2 of water, black beans and shredded cheese when I served it up. It was a hit, will make again. Great recipe!

  17. Hi, my husband and I LOVE the slow cooker chicken enchilada soup recipe. Do you have a Pintrest link, if so I would love to have it! Thanks!!

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