NEXT RECIPE >

Slow-Cooked Chicken Enchilada Soup Recipe
Slow-Cooked Chicken Enchilada Soup Recipe photo by Taste of Home
Next Recipe

Slow-Cooked Chicken Enchilada Soup Recipe

Read Reviews
5 7 8
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 8 servings

Ingredients

  • 1 tablespoon canola oil
  • 2 Anaheim or poblano peppers, finely chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts
  • 1 carton (48 ounces) chicken broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 can (10 ounces) enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
  • 1/3 cup minced fresh cilantro
  • Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Nutritional 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 fiber), 14g protein.

Directions

  1. In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. 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°).
  2. Remove chicken from slow cooker. Shred with two 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 and adding a little water if necessary.
    Yield: 8 servings (3-1/4 quarts).
Originally published as Slow-Cooked Chicken Enchilada Soup in Simple & Delicious August/September 2015


Reviews for Slow-Cooked Chicken Enchilada Soup

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lolohiser User ID: 5362556 257536
Reviewed Dec. 1, 2016

"tried"

MY REVIEW
DianeC23 User ID: 141506 247690
Reviewed Apr. 30, 2016

"Very tasty! I used green peppers (Anaheim?) because my husband doesn't like spicy foods. We topped it with sour cream and shredded cheese! Delicious! I'll be making this again!"

MY REVIEW
ms11145 User ID: 1604521 242991
Reviewed Feb. 1, 2016

"Great soup. I also added a can of black beans and a can of corn just to add more substance."

MY REVIEW
PageRD User ID: 5881442 241478
Reviewed Jan. 10, 2016

"Oh. My. Gosh. This soup is so tasty and easy to make, it will become a part of my permanent soup collection. I used the poblanos and the mildest Mexican tomatoes, then I topped it with a little cheese, sour cream, and tortilla strips. I can't wait to make it again!"

MY REVIEW
icunrse User ID: 6357713 236099
Reviewed Nov. 1, 2015

"I just made this soup. It is so tasty! I made it as the recipe calls, but didn't put in hot sauce. We don't like things too spicy. I topped it with shredded cheddar cheese and sour cream. I couldn't wait to eat it and forgot about the tortilla strips! I'll definitely make this again. It has the same flavors as chicken tortilla soup, without beans. It's really a recipe keeper!"

MY REVIEW
Angel182009 User ID: 6228642 233168
Reviewed Sep. 19, 2015

"This soup had a great flavor. I made this when I had company over and everyone loved it and had to get seconds! I did leave out some peppers to cut down on the spice factor."

MY REVIEW
BrittneyR User ID: 5831536 229685
Reviewed Jul. 17, 2015

"We loved this soup! Quick, easy and full of flavor! We ate it topped with sour cream, chips, cheese and avocado. I think next time I may try adding a can of black beans."

Loading Image