Slow-Cooked Chicken Enchilada Soup

“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

Slow-Cooked Chicken Enchilada SoupTaste of Home
Servings Prep Time Cook Time
8servings (3-1/4 quarts) 25minutes 6hours
Servings Prep Time
8servings (3-1/4 quarts) 25minutes
Cook Time
Portions: servings (3-1/4 quarts)
Portions: servings (3-1/4 quarts)
  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.
  3. 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.
Recipe Notes

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 fibre), 14g protein.