Slow-Cooked Chicken Enchilada Soup

tasteofhome.com

Sal

1 tablespoon canola oil

2 Anaheim or poblano peppers, finely chopped

1 medium onion, chopped

3 garlic cloves, minced

1 pound boneless skinless chicken breasts

1 carton (48 ounces) chicken broth

1 can (14-½ ounces) Mexican diced tomatoes, undrained

1 can (10 ounces) enchilada sauce

2 tablespoons tomato paste

1 tablespoon chili powder

2 teaspoons ground cumin

½ teaspoon pepper

½ to 1 teaspoon chipotle hot pepper sauce, optional

⅓ cup minced fresh cilantro

Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

Directions at tasteofhome.com

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