Recipe

Slow Cooker Enchilada Chicken Soup

Slow Cooker Enchilada Chicken Soup
Slow Cooker Enchilada Chicken Soup

The roasted, earthy flavors of Dark Chili Powder combine with the tantalizing taste of Adobo Spice Blend to create a bowl full of warm flavors! This simplified version of chicken enchiladas can be created in just a few easy steps.

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Ingredients

From The Spice & Tea Exchange®
1½ TBS Dark Chili Powder
1½ TBS Adobo Spice Blend
1 tsp Paprika - Spanish Hot

From the Grocer
1½ 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
Optional garnishes: avocado slices, shredded cheese, sour cream, and cilantro.

Preparation

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.

Yield: 4-6 servings
Total Time: 8 hrs 15 mins
Prep: 15 mins
Cook: 8 hrs