Slow-Cooked Chicken Enchilada Soup
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 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
Ingredients
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1 tablespoon canola oil
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2 Anaheim or poblano peppers, finely chopped
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1 medium onion, chopped
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3 garlic cloves, minced
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1 pound boneless skinless chicken breasts
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1 carton (48 ounces) chicken broth
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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
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1 can (10 ounces) enchilada sauce
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2 tablespoons tomato paste
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1 tablespoon chili powder
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2 teaspoons ground cumin
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1/2 teaspoon pepper
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1/2 to 1 teaspoon chipotle hot pepper sauce, optional
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1/3 cup minced fresh cilantro
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Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
Directions
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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°).
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2.
Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
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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