Slow Cooker Chicken Enchilada Soup
with chipotles
Who doesn't love enchilada flavors? In this version, we deconstruct classic enchilada ingredients and turn it into a warm and hearty slow cooker soup.
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.
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Proteins
Cuisines
Ingredients
Slow Cooker Chicken Enchilada Soup:
- Chicken breasts, bone-in & skinless - 2 breasts
- Garlic - 3 cloves , minced
- Onions - 1 , diced
- Bell peppers, red - 1 , diced
- Chipotle peppers (find canned in ethnic aisle, usually in adobo sauce) - 1 , chopped finely
- Diced tomatoes (14 oz / 397 g) - 1 can
- Cumin - 1 Tbsp
- Coriander - 1 Tbsp
- Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 2 tsp
- Green chiles - 2 oz
- Chicken stock (sub water) - 4 cups
- Avocado - 1 , sliced or cubed
Prep
- Chicken - Season with some salt and pepper and then tenderize with a fork. (Can be done up to 1 day ahead)
- Garlic / Onions / Red peppers / Chipotle peppers - Prep as directed. (Can be done up to 4 days ahead)
- Diced tomatoes - Drain.
- Slow cook - Place chicken, cumin, coriander, garlic, onions, red peppers, chipotles, Adobo sauce, diced tomatoes, green chiles, and chicken stock (or water) into slow cooker. Slow cook for 7 to 8 hours on low.
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Make
- Use a fork and knife to shred chicken right in the slow cooker. Remove bones from the soup.
- While soup finishes, chop avocado.
- Season soup to taste with salt, pepper, spices, and / or hot sauce. Enjoy soup topped with avocado.
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