Slow-Cooked Chicken Enchilada Soup
“This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must.” —Heather Sewell, Harrisonville, Missouri
| Servings | Prep Time | Cook Time |
| 8servings (3-1/4 quarts) | 25minutes | 6hours |
| Servings | Prep Time |
| 8servings (3-1/4 quarts) | 25minutes |
| Cook Time |
| 6hours |
Ingredients
- 1 tbsp canola oil
- 2 Anaheim or poblano peppers finely chopped
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 lb boneless skinless chicken breasts
- 1 carton chicken broth 48 ounces
- 1 can Mexican diced tomatoes undrained, 14-1/2 ounces
- 1 can enchilada sauce 10 ounces
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tsp pepper
- 1/2 to 1 tsp chipotle hot pepper sauce optional
- 1/3 cup minced fresh cilantro
- cubed avocado Optional
- sour cream Optional
- shredded Cheddar cheese Optional
- crispy tortilla strips Optional
Portions: servings (3-1/4 quarts)
Units:
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Ingredients
Portions: servings (3-1/4 quarts)
Units:
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Instructions
- In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
- Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
- Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Recipe Notes
Nutrition Facts
1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fibre), 14g protein.
