Slow Cooker Chicken Enchilada Soup
with chipotles
Smarts: This meal can easily be doubled for freezing so you can have something convenient on hand for those busy times.
Ingredients
- 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
Nutrition Facts
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.
Nutrition Facts
Reviews
Ratings
34 reviews
I liked it but it seemed a little bland? Maybe we didn't use quite enough of my already-blended chipotles in adobo. I guessed that 1 pepper plus 2 teaspoons of sauce would be about a tablespoon blended, but maybe should have used more. It was really good though!
0 HelpfulMy family loved this meal! I'm not a big fan of spicey so I was very hesitant, but the flavors were great and nothing I couldn't handle.
0 HelpfulMade a huge pot to feed us during the week and freeze for later. Didn't have enough chicken so supplemented with canned chicken from Costco. Subbed chipotles and adobo with chipotle salsa from trader joes. Only funny thing was that recipe seemed to call for too much liquid - 8 cups for 8 servings. It was swimming so I threw in a cup of jasmine rice.
0 HelpfulMade this over the weekend and it came out great. I omitted the green chilies as my husband doesn't do to well with spicy/hot foods. We are planning to the leftovers and make enchiladas.
0 Helpful