Slow-Cooked Chicken Enchilada Soup
Total TimePrep: 25 min. Cook: 6 hours
Makes8 servings (3-1/4 quarts)
- 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
- 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°).
- 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 Facts1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.
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.
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.
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.
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!!!
Dec 1, 2016
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!
Feb 1, 2016
Great soup. I also added a can of black beans and a can of corn just to add more substance.
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!
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!
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.
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