Chicken Enchilada Soup

This soup delivers a big bowl of fresh comfort. For my husband and me, tasty toppings like avocado, sour cream and tortilla strips are a must.

—Heather Sewell, Harrisonville, MO

• 1 Tbsp. canola oil
• 2 Anaheim or poblano peppers, finely chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 lb. boneless skinless chicken breasts
• 1 carton (48 oz.) chicken broth
• 1 can (14 ½ oz.) Mexican diced tomatoes, undrained
• 1 can (10 oz.) enchilada sauce
• 2 Tbsp. tomato paste
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• ½ tsp. pepper
• ½ to 1 tsp. chipotle hot pepper sauce, optional
• ⅓ cup minced fresh cilantro
• Optional: Shredded cheddar cheese, cubed avocado, sour cream and tortilla strips

Fast

Prep: 25 min. • Cook: 20 min. + releasing • Makes: 8 servings

1. 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add the oil. Add the peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add chicken, broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Stir.
2. 2. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Allow pressure to naturally release for 7 minutes, then quick-release any remaining pressure.
3. 3. Remove chicken from the pressure cooker. Shred with 2 forks; return to pressure cooker. Stir in the cilantro. Serve with toppings as desired.

Slow

Prep: 25 min. • Cook: 6 hours • Makes: 8 servings

1. 1. In a large skillet, heat the oil over medium heat. Add the peppers and onion; cook and stir until tender, 6-8 minutes. Add the garlic; cook 1 minute longer. Transfer the pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in the broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low for 6-8 hours or until the chicken is tender (a thermometer should read at least 165°).
2. 2. 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.

1 ½ cups: 125 cal., 4g fat (1g sat. fat), 35mg chol., 1102mg sod., 9g carb. (4g sugars, 3g fiber), 14g pro.

TIP

To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife handy, crush the garlic with a small can. The peel will come right off!