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overhead of soup in a white bowl with text "slow cooked Chicken Enchilada Soup"
5 from 1 vote
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Slow Cooked Chicken Enchilada Soup

Slightly spicy and full of robust flavor, this Chicken Enchilada Soup is easy to make and will warm you from your head to your toes!
Prep Time10 minutes
Cook Time6 minutes
Additional Time9 hours 54 minutes
Total Time10 hours 10 minutes
Course: Uncategorized
Cuisine: Mexican
Keyword: Slow Cooked Chicken Enchilada Soup
Servings: 8
Calories: 167kcal
Author: Michaela Kenkel

Ingredients

  • 1 Tablespoon canola oil[i] I used olive oil[/i]
  • 2 Anaheim or Poblano peppers. finely chopped [i] I used one large Poblano pepper[/i]
  • 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 [i](I used two cans of Rotel)[/i]
  • 1 can 10 ounces red 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 [i](I ommited this - it was plenty spicy without it)[/i]
  • 1/3 cup minced fresh cilantro
  • Toppings for Serving: shredded Mexican cheese cubed avocado, sour cream and crispy tortilla strips

Instructions

  • In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. 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. 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 and adding a little water if necessary. Yield: 8 servings (3-1/4 quarts).
  • Stove top: Follow all of the instructions for slow cooker method, preparing on stove top in a dutch oven. Start to finish the soup took about 45 minutes.

Notes

I have made this soup in the crock pot as well as on the stove top (pictured here) It's fantastic both ways![br][br]I made a few slight adaptions, find these next to the original recipe[br][br]Recipe from Taste of Home - Simple and Delicious Cookbook

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 308mg | Fiber: 3g | Sugar: 3g