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 Chicken; boned, skinned
     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
           - (optional)
    1/3 c  Fresh cilantro; minced

MMMMM--------------------------TOPPINGS-------------------------------
           Cheddar cheese; shredded
           Avocado; diced
           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 to 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 to 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.

  Recipe by Heather Sewell, Harrisonville, Missouri

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

  Uncle Dirty Dave's Archives

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