Slow Cooker Chicken Enchilada Soup
Recipe type: slow cooker, soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
Tasty soup, easy to make - throw the ingredients in the pot and go!
  • 3 lbs boneless skinless chicken breast
  • 32 oz low-sodium chicken broth
  • 28 oz crushed tomatoes (1 can)
  • 10 oz crushed tomatoes with green chiles
  • 4 oz (1 can) chopped green chiles
  • 1 Tbsp cumin
  • 2½ tsp chili powder
  • 2 tsp oregano
  • 1¼ tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp sea salt
  • 10 corn tortillas, torn into strips or pieces
  • cilantro (optional)
  • shredded cheddar cheese (optional)
  1. Place ALL ingredients except for the tortillas, into a 6-quart slow cooker.
  2. Cook on HIGH for 4 hours, or LOW for 8 hours.
  3. Remove chicken from pot and shred with fork, then return to pot.
  4. Add tortilla pieces and stir.
  5. Serve!
  6. **Optional: Garnish with shredded cheddar cheese and cilantro.
If you are following the 21 Day Fix guidelines, the portions for 1 serving of this soup are:

2 Red
2 Green
1 Yellow

You can also use half the amount of chicken, and the portions would be reduced to 1 Red.
Recipe by Natalie Palombi at