Slow-Cooked Chicken Enchilada Soup
Total TimePrep: 25 min. Cook: 6 hours
Makes8 servings (3-1/4 quarts)
- 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
- 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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts1-1/2 cups (calculated without optional toppings): 125 calories, 4g fat (1g saturated fat), 35mg cholesterol, 1102mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 14g protein.
Feb 28, 2020
To start, I absolutely HATE when people make changes to the original recipe and then rate "their wonderful version". I did have trouble finding Mexican diced tomatoes, so I did have to ad lib. I used an equal size can of fire roasted tomatoes and added a 4 oz. can of fire roasted green chiles. Other than that, I made the recipe as stated. It was easy and we really liked it. And yes, we do like spicy food that is TASTY, not just HOT. This fit the bill. I admit we do lean more toward a stew like consistency, so the next time I made it, I bumped up the chicken to 1.5 lbs. and added 1 cup of uncooked rice during the last half hour and skipped the toppings. Just personal preference and no time to shop for topping that day. Excellent recipe, thank you for submitting it.
Feb 26, 2020
Well the word enchilada implies "Mexican" and corn tortilla rolled with cheese, beef, pork or chicken inside. This is not either. However, there are a lot of redeeming points to this recipe such as chile (chile is a pepper and chili is a recipe) powder and cumin. I hope you can appreciate my putting in simple notations in case there are those who want to know. Those of you who do know, please ignore them. ( I am only trying to help cooks get more authentic recipes.) Tomato products are *never* used in enchiladas only in pico de gallo or salsa traditionally. Canned enchilada sauces use tomato because they have, long ago, decided that their recipe fit people above the border. Texas (where I live) has completely butchered authentic Mexican cooking which is why I cook Mexican food at home as a rule. When making enchilada sauce, oregano should be used (Greek). Mexican oregano is very potent and unless you are used to cooking Mexican food you may not like it. Only modern cooks use the Italian herb, garlic. (I think they got it from Emeril) We never use it. It masks the other delicate flavors. Easy ingredients: So what you have left is about 6 to 7 tablespoons of mild chile powder, oregano, cumin, onion, flour (about a quarter cup) and chicken broth. Add cayenne or hot chile as desired. Enchilada sauce gets its color from chile not tomatoes. Easy directions: Saute chopped onions in oil (your choice) until transparent. Add your spice/herb/flour combo and saute for 3 to 4 minutes to remove flour taste. Add 6 to 7 cups of broth. I use Better Than Bouillon chicken Bouillon. Add to taste. Tweak your recipe and add some authentic other ingredients if you like. Make it yours but follow the simple guidelines for authenticity. This sauce is mostly what you will find in a good Mexican restaurant. This is from our Mexican family to your family.
Dec 2, 2019
So good, yum! Hubby and I like spicy, so I used several Serrano peppers and one Habanero. I had some adobo sauce from a can of Chipotle peppers and added a bit of that, too! It was definitely spicy but not overly so. We topped it with sour cream, cheese, and avocado. Yum, yum, yum! Thanks for sharing!
May 6, 2019
No comment left
Mar 3, 2019
I made this soup for a church potluck and it received rave reviews and I was asked for the recipe. To save on time, I used rotisserie chicken from Costco instead of cooking my own chicken breasts, and combined all the ingredients together in a crock pot and warmed it up. It was an easy soup to make. The suggested toppings are icing on the cake, so to speak:)
Nov 6, 2018
This soup is awesome. Highly recommend.
Apr 17, 2018
No comment left
Mar 25, 2018
So flavorful with the convince of slow cooking on my busiest days. I wouldn’t change a thing. Flavor was mild as far as spiciness goes.
Feb 16, 2018
I thoroughly enjoyed this tasty soup. I used one pepper because my family does not care for spicy dishes. I used two chicken breasts and added the corn and beans as suggested. Thank you for sharing such a delightful slow cooker meal. We also crushed tortilla chips for one of the toppings.
Jan 13, 2018
Very good recipe. Easy to throw together. I made it in a large soup pot on the stove rather than in the crockpot. Due to the way the chicken was packaged, I had twice as much meat in it as there should have been, however, because of the amount of meat, it was more like a stew and I didn't need to double the recipe for our large family. One batch was enough and there aren't any leftovers. Everyone liked it and enjoyed the toppings. I would like to add the corn and black beans next time.