"This is the best soup there is and it's great for cold weather." - Angela Jones, Statham

Ingredients

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

Directions

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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