Clarion County Recipe of the Day: Slow-Cooked Chicken Enchilada Soup
Serve this hearty soup with homemade bread!
Slow-Cooked Chicken Enchilada Soup
1 tablespoon canola oil
2 chili peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 – 48 oz. carton chicken broth
1 – 14-1/2 oz. can Mexican diced tomatoes, undrained
1 – 10 oz. can 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
1/3 cup minced fresh cilantro
Toppings: Shredded cheddar cheese, cubed avocado, sour cream, and crispy tortilla strips
~In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, six to eight minutes. Add garlic; cook one 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 until chicken is tender (a thermometer should read at least 165°), six to eight hours.
~Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
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