CROCKPOT CHICKEN ENCHILADA SOUP (PALEO, WHOLE30 + DAIRY-FREE)

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! I really wanted an Instant Pot last year, but decided that we already had a crockpot and probably didn’t need another kitchen appliance. Well, then I thought about it all year long and still wanted one when Black Friday rolled around this year, so we did it! 

I’ve been playing with it since it arrived, making shredded chicken for chicken salad as well as this crockpot enchilada chicken soup. Alright, you really don’t want to miss out on this one! Prep your crockpot or Instant Pot and get this yummy crockpot chicken enchilada soup cooking.

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

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

1. 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. 
2. Read full recipes here >> realsimplegood.com/crockpot-chicken-enchilada-soup/

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