This soup delivers a big bowl of summery comfort. Toppings like avocado, sour cream and tortilla strips are a must.
—HEATHER SEWELL HARRISONVILLE, MO
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 8 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
1. In a large skillet, heat the 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, the 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 two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
FREEZE OPTION Freeze the cooled soup in freezer containers. To use, partially thaw in the refrigerator overnight. Heat it through in a saucepan, stirring occasionally and adding a little water if necessary.
READER REVIEW
“This soup is so tasty and easy to make, it will become a part of my permanent soup collection.”
PAGERD TASTEOFHOME.COM