MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Chicken Enchilada Soup
Categories: Poultry, Chilies, Vegetables, Herbs
Yield: 8 Servings

1 tb Canola oil
2 Anaheim or poblano chilies;
- fine chopped
1 md Onion; chopped
3 cl Garlic; minced
1 lb Boned, skinned chicken
48 oz Chicken broth
14 1/2 oz Mexican-style diced
- tomatoes; undrained
10 oz Can enchilada sauce
2 tb Tomato paste
1 tb Chilli spice mix
2 ts Ground cumin
1/2 ts Pepper
1 ts Chipotle hot pepper sauce;
- opt
1/3 c Minced fresh cilantro

MMMMM--------------------------TOPPINGS-------------------------------
Shredded cheddar cheese
Diced avocado
Dairy sour cream
Crispy tortilla strips

In a large skillet, heat oil over medium heat. Add
peppers and onion; cook and stir until tender, 6-8
minutes. Add garlic; cook 1 minute longer. Transfer
pepper mixture and chicken to a 5 or 6 qt. slow cooker.
Stir in broth, tomatoes, enchilada sauce, tomato paste,
seasonings and, if desired, pepper sauce. Cook, covered,
on low 6-8 hours or until chicken is tender.

Remove chicken from slow cooker. Shred with 2 forks;
return to slow cooker. Stir in cilantro. Serve with
toppings as desired.

Heather Sewell, Harrisonville, Missouri

Makes 8 servings (3-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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... Republic of Texas - March 2, 1836 - December 29, 1845.
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