Chicken Enchilada Soup
"This is the best soup there is and it's great for cold weather." - Angela Jones, Statham
1tbsp. canola oil
2 poblano peppers, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 lb. boneless, skinless chicken breast
1 (48 oz) box chicken broth
1 (14.5 oz) can diced tomatoes (undrained)
1 (10 oz) can enchilada sauce
In a large skillet, heat oil on medium heat. Add peppers and onions. Cook for 6 minutes. Add garlic and cook one minute. Put all ingredients in a slow cooker, including pepper and onions. Cover and cook on low for 6 hours. When done, shred chicken and return to slow cooker. Stir all ingredients. Serve after stirring. Add shredded cheese, sour cream and tortilla chips for topping, if desired.
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