Slow Cooker Chicken Enchilada Soup with tender shredded chicken and a handful of basic ingredients. This flavorful healthy whole30, paleo, keto dinner recipe is so simple to make in the crock pot. This post also includes an Instant Pot option!

big bowl of chicken enchilada soup with avocado and sour cream

This mash-up of chicken enchiladas and soup is so simple to prepare in your slow cooker!

Simply set it up in the morning (or the night before), allow it to cook slow and low, and enjoy it for a marvelously flavorful Mexican-inspired meal!

This low-fuss recipe is easy to toss together and incorporates pantry ingredients you likely already have on hand.

Ingredients For Chicken Enchilada Soup:

All we need is a handful of basic ingredients for this slow cooker chicken enchilada soup recipe!

Fresh yellow onion, fresh garlic, chicken broth, canned tomato sauce, diced tomatoes, chipotle chilies, some seasonings, and either boneless chicken breasts or boneless chicken thighs. Simple!

Chicken breasts make the soup leaner and less calorically dense for those following a low-calorie diet. I do, however, often prefer using boneless skinless chicken thighs for the best texture and rich flavor.

If you love using your Instant Pot (or pressure cooker) rather than a slow cooker, no worries! I have included the Instant Pot instructions in this post as well.

Let’s dive right in!

How to Slow Cooker Enchilada Soup:

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 soup with sour cream, coconut milk yogurt, fresh cilantro, sliced avocado, and grain-free tortillas or chips.

Store soup in a sealed airtight container in the refrigerator for up to 1 week.

bowl of enchilada soup with tortillas, napkin and spoon

Instant Pot Instructions:

Plug in your Instant Pot and press the Saute button. Add 2 tablespoons of avocado oil (or cooking oil of choice), and saute the onion and garlic until fragrant and softened, about 3 minutes.

Scoot the onion off to one side and place chicken breasts on the hot surface. Brown 3 minutes per side.

Add the remaining ingredients to the Instant Pot and stir well. Select “Manual” or “Pressure Cook” and pressure cook on high 20 minutes with the steam valve closed. After the pressure cooker has run its course, allow it to naturally release 15 minutes. Release any remaining pressure, then open the lid.

Transfer chicken breasts to a cutting board and use two forks to shred the meat. Place the shredded chicken back into the Instant Pot and stir well.

Scoop enchilada soup into bowls and serve with any toppings (corn tortillas, chips, cheese, sour cream, onion, etc).

Here are some ways you can change up this enchilada soup to your liking:

Recipe Adaptations:

Make it lower in FODMAPs by omitting the onion and garlic (I’ve tested the recipe without, and it’s still very flavorful and tasty!)
Add 3 cups baby spinach at the end of the cooking process for some added fiber and vitamins
If tolerant of rice, add 1 to 1.5 cups cooked rice once soup has finished cooking. Rice will absorb much of the soup liquid after sitting, so add more broth to thin it back out if desired.
If tolerant of beans, add 1 (14-ounce) can of black beans, drained and rinsed.

More Mexican-Inspired Recipes:

Enjoy this simple soup recipe!