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SKU
recipe_469_8154887
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.
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. Dark Chili Powder
1 ½ Tbsp. Adobo Spice Blend
1 tsp. Paprika - Spanish Hot
1 ½ Tbsp. Adobo Spice Blend
1 tsp. Paprika - Spanish Hot
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
Optional garnishes: avocado slices, shredded cheese, sour cream, and cilantro.
(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.
Prep Time
15 mins.
Total Time
8 hrs 15 mins.
Cook Time
8 hrs
Yield
4-6 servings
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.
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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