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 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
Instruction
- 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°).
- Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
