Slow-Cooked Chicken Enchilada Soup

Total Time Prep: 25 min. Cook: 6 hours
Yield 8 servings (3-1/4 quarts)
Contest Winner
Test Kitchen Approved
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

Directions

  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°).
  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.

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
Recipe Creator

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