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Slow Cooker Chicken Enchilada Soup
with chipotles

Active: 35 min Total: 7 hr 35 min
Who doesn't love enchilada flavors? In this version, we deconstruct classic enchilada ingredients and turn it into a warm and hearty slow cooker soup.
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.


Slow Cooker Chicken Enchilada Soup:
  • Chicken breasts, bone-in & skinless - 2 breasts
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Bell peppers, red - 1 , diced
  • Chipotle peppers (find canned in ethnic aisle, usually in adobo sauce) - 1 , chopped finely
  • Diced tomatoes (14 oz / 397 g) - 1 can
  • Cumin - 1 Tbsp
  • Coriander - 1 Tbsp
  • Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 2 tsp
  • Green chiles - 2 oz
  • Chicken stock (sub water) - 4 cups
  • Avocado - 1 , sliced or cubed


  1. Chicken - Season with some salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Red peppers / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. Slow cook - Place chicken, cumin, coriander, garlic, onions, red peppers, chipotles, Adobo sauce, diced tomatoes, green chiles, and chicken stock (or water) into slow cooker. Slow cook for 7 to 8 hours on low.

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  1. Use a fork and knife to shred chicken right in the slow cooker. Remove bones from the soup.
  2. While soup finishes, chop avocado.
  3. Season soup to taste with salt, pepper, spices, and / or hot sauce. Enjoy soup topped with avocado.



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