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Slow-Cooked Chicken Enchilada Soup

Total Time

Prep: 25 min. Cook: 6 hours

Makes

8 servings (3-1/4 quarts)

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

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

Directions

  1. 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°).
  2. 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.

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 fiber), 14g protein.

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