Slow Cooker Chicken Enchilada Soup

Whip out that slow cooker and pile in all of your favorite ingredients to make this easy and delicious Slow Cooker Quinoa Chicken Enchilada Soup!

Prep: 5 minsCook: 4 hoursTotal: 4 hours 5 minutes
Fat 5 Carbs 61 Protein 30
Yield 8 sevings 1x



  1. Place 2 large chicken breasts on the bottom of a large slow cooker. Then, place the rest of the ingredients on top.
  2. Turn slow cooker to high and let cook for 3 hours.
  3. Then, remove chicken breasts and shred with 2 forks. Place back in the slow cooker and let cook for an hour longer.
  4. Top with fresh avocado, shredded cheese, and tortilla chips.

Tips & Notes

*The longer you let the soup sit, the more water you will need to add to make it “soupy.”

Nutrition Facts

Serving Size: 1/8 recipe Calories: 391 Sugar: 8 Fat: 5 Carbohydrates: 61 Fiber: 14 Protein: 30
Author: Lee HershCategory: SoupMethod: Slow CookerCuisine: Mexican

Keywords: chicken enchilada soup

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