Slow-Cooked Chicken Enchilada Soup
This crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.
Ingredients
- 1 tablespooncanola oil
- 2anaheim or poblano peppers, finely chopped
- 1 mediumonion, chopped
- 3garlic cloves, minced
- 1 poundboneless skinless chicken breasts
- 1 cartonchicken broth
- 1 canmexican diced tomatoes, undrained
- 1 canenchilada sauce
- 2 tablespoonstomato paste
- 1 tablespoonchili powder
- 2 teaspoonsground cumin
- ½ teaspoonpepper
- ½ teaspoonchipotle hot pepper sauce, optional
- ⅓ cupminced fresh cilantro
- optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
Directions
- 1
In a large skillet, heat the oil over medium heat. Add the peppers and onion and cook them until tender, or about six to eight minutes. Add the garlic and cook for one minute longer.
- 2
Transfer the pepper mixture and the chicken to a 5- or 6-quart slow cooker. Stir in the broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low for six to eight hours, or until the chicken is tender (a thermometer should read at least 165°F).
- 3
Remove chicken from slow cooker. Shred with two forks then return to slow cooker. Stir in the cilantro and serve with your desired toppings.