Slow-Cooked Chicken Enchilada Soup

Name: Slow-Cooked Chicken Enchilada Soup
Prep time: 25 min
Cook time: 6 h
Yield: 8
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

Slow-Cooked Chicken Enchilada Soup was pinched from <a href="https://www.tasteofhome.com/recipes/slow-cooked-chicken-enchilada-soup/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"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..."

INGREDIENTS

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1 tablespoon canola oil

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2 Anaheim or poblano peppers, finely chopped

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1 medium onion, chopped

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3 garlic cloves, minced

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1 pound boneless skinless chicken breasts

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1 carton (48 ounces) chicken broth

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1 can (14-1/2 ounces) Mexican diced tomatoes, undrained

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1 can (10 ounces) enchilada sauce

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2 tablespoons tomato paste

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1 tablespoon chili powder

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2 teaspoons ground cumin

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1/2 teaspoon pepper

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1/2 to 1 teaspoon chipotle hot pepper sauce, optional

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1/3 cup minced fresh cilantro

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Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

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