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
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
Reviews
So good, yum! Hubby and I like spicy, so I used several Serrano peppers and one Habanero. I had some adobo sauce from a can of Chipotle peppers and added a bit of that, too! It was definitely spicy but not overly so. We topped it with sour cream, cheese, and avocado. Yum, yum, yum! Thanks for sharing!
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:)
This soup is awesome. Highly recommend.
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.
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.
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.
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!!!
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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!
Great soup. I also added a can of black beans and a can of corn just to add more substance.