Slow-Cooked Chicken Enchilada Soup Recipe

Name: Slow-Cooked Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 until chicken is tender (a thermometer should read at least 165u00b0), 6-8 hours.
2
Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
3
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.

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 Anaheim or poblano peppers, finely chopped, 1 medium onion, chopped, 3 garlic cloves, minced, and more.

Yes, Slow-Cooked Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Chicken Enchilada Soup

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