Slow Cooker Enchilada Chicken Soup

Name: Slow Cooker Enchilada Chicken Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4-6
Ingredients: 1 ½ lbs boneless, skinless chicken; (breasts, thighs, or a combination); 1 medium yellow onion, diced; 2 bell peppers, diced (one red, one green); 2 garlic cloves, minced; 4 oz. can diced green chiles (fire-roasted); 15 oz. can diced tomatoes; 2 cups chicken broth; 1 ½ Tbsp. Dark Chili Powder; 1 ½ Tbsp. Adobo Spice Blend; 1 tsp. Paprika - Spanish Hot; Optional garnishes: avocado slices, shredded cheese, sour cream, and cilantro.

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Author:

The Spice & Tea Exchange

Servings

4-6 servings

Prep Time

15 minutes

Cook Time

8 hours

The deep, robust flavors of Dark Chili Powder with the zesty and savory profile of Adobo Spice Blend combine for a rich soup full of depth.

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Ingredients

1 ½ lbs boneless, skinless chicken
(breasts, thighs, or a combination)
1 medium yellow onion, diced
2 bell peppers, diced (one red, one green)
2 garlic cloves, minced
4 oz. can diced green chiles (fire-roasted)
15 oz. can diced tomatoes
2 cups chicken broth
1 ½ Tbsp. Dark Chili Powder
1 ½ Tbsp. Adobo Spice Blend
1 tsp. Paprika - Spanish Hot
Optional garnishes: avocado slices, shredded cheese, sour cream, and cilantro.

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Directions

PLACE chicken in the bottom of the slow cooker.
ADD the diced onion, bell peppers, garlic, green chiles, tomatoes, and broth.
SPRINKLE Dark Chili Powder, Adobo Spice Blend, and Paprika - Spanish Hot on top.
COVER and cook on low for 8 hrs.
REMOVE chicken, shred, and put back into slow cooker. Stir well.
GARNISH with avocado slices, shredded cheese, sour cream, and cilantro if desired.

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