Slow-Cooked Chicken Enchilada Soup

Name: Slow-Cooked Chicken Enchilada Soup
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 8 servings (3-1/4 quarts).
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

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

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

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 until chicken is tender (a thermometer should read at least 165°), 6-8 hours.
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.

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.

Originally published as Chicken Enchilada Soup in Simple & Delicious August/September 2015

Reviews

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Average Rating:

LBurkey

Mar 3, 2019

I made this soup for a church potluck and it received rave reviews and I was asked for the recipe. To save on time, I used rotisserie chicken from Costco instead of cooking my own chicken breasts, and combined all the ingredients together in a crock pot and warmed it up. It was an easy soup to make. The suggested toppings are icing on the cake, so to speak:)
Shelly

Nov 6, 2018

This soup is awesome. Highly recommend.
justmbeth

Mar 25, 2018

So flavorful with the convince of slow cooking on my busiest days. I wouldn’t change a thing. Flavor was mild as far as spiciness goes.
krucook

Feb 16, 2018

I thoroughly enjoyed this tasty soup. I used one pepper because my family does not care for spicy dishes. I used two chicken breasts and added the corn and beans as suggested. Thank you for sharing such a delightful slow cooker meal. We also crushed tortilla chips for one of the toppings.
robbrd

Jan 13, 2018

Very good recipe. Easy to throw together. I made it in a large soup pot on the stove rather than in the crockpot. Due to the way the chicken was packaged, I had twice as much meat in it as there should have been, however, because of the amount of meat, it was more like a stew and I didn't need to double the recipe for our large family. One batch was enough and there aren't any leftovers. Everyone liked it and enjoyed the toppings. I would like to add the corn and black beans next time.
kjh34

Sep 20, 2017

Amazing! I make this soup all the time. I've made it so much that I even change it up by adding corn and sometimes use green enchilada sauce. Make this! It will be a recipe you keep FOREVER!!!
lolohiser

Dec 1, 2016

tried
DianeC23

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!
ms11145

Feb 1, 2016

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

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!