Comfort food made in a slow cooker or crock pot – So delicious! And so easy. Prepare ingredients in the morning, set to cook all day, and come home to a heart-warming dinner requiring little fuss before serving.

The rich taste of enchilada dishes originates from Mexican cuisine. We use mild Anaheim peppers, then jazz things up with prepared enchilada sauce and spices. The optional addition of chipotle hot pepper sauce is a kick, but if you shy away from intense flavors and need to determine your tolerance, taste the prepared liquid and add sauce sparingly, or not at all. Chipotle sauce can always be served on the side. Toned down or “hot”, this soup is an easy addition to expand your winter meal menus. The chicken cooked to shred stage is delicious, and if you like, just one pound of chicken breast can work. We prefer a heartier stew consistency with 3 pounds of protein soaking up all that savory flavor. Our guess is, whether you serve this to family or friends, this soup will feel festive and the taste will be inviting on a chilly winter evening. It can be served as is, over cooked rice or polenta, or dip heated tortillas in guacamole, and add a simple side salad. Having all ingredients you need on hand will make preparation a breeze. It freezes well up to a month.

INGREDIENTS

  • 1 tablespoon avocado or olive oil
  • 2 large Anaheim peppers
  • 1 good size medium yellow onion
  • 2-3 cloves garlic
  • 1 ½ pounds skinned and boned chicken breasts
  • 1 ½ pounds skinned and boned chicken thighs
  • 48 ounces chicken broth
  • 1 can, approx 15 ounces diced tomatoes
  • 10 ounces enchilada sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ¼ – ½ teaspoon black pepper
  • ½ – up to 1 teaspoon chipotle hot pepper sauce
  • 1/3 cup fresh cilantro

METHOD

  1. In a wok or skillet heat oil over medium heat. Add peppers and onions and cook until onions are translucent, about 5 minutes.
  2. Add garlic and cook until vegetables are fairly tender, another minute or so.
  3. Prepare chicken stock in container larger than 48 ounces.
  4. Add diced tomatoes and liquid to the stock. Then add the enchilada sauce, measured tomato paste and optional chipotle sauce. Whisk as needed to be sure tomato paste and any chicken bouillon used are dissolved.
  5. Measure chili powder, cumin, black pepper and add those to the chicken stock.
  6. Place whole pieces of chicken in a slow cooker
  7. Using spatula, scrape cooked onion, garlic and peppers on top
  8. Pour the entire contents of the seasoned stock over the chicken and vegetables.
  9. Plug in the cooker and set on Low. Place lid on top.
  10. Cook 6-8 hours, 165 degrees F.
  11. Remove chicken carefully from the hot liquid. It should fall apart easily.
  12. Using two forks shred it all. Keep some small chunks for variety and interest.
  13. Carefully return shredded chicken to the pot.
  14. Mince cilantro leaves, add and stir.
  15. Preparado! Your soup is ready to eat!