Slow Cooker Enchilada Chicken Soup
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.
1 ½ Tbsp. Adobo Spice Blend
1 tsp. Paprika - Spanish Hot
(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
Optional garnishes: avocado slices, shredded cheese, sour cream, and cilantro.
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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