Why We Like It
All the yummy flavors you love in enchiladas - served in a bowl of soup. Consider serving as a soup bar...set the toppings out and let everyone choose their own! Fun to assemble, and even more fun to eat!
Prepare the Slow Cooker:
Add to the slow cooker.
Add for smoky Flavor:
Add to the slow cooker and gently stir to combine.
Cover and cook on low 8-10 hours, or on high for 4-5 hours.
When done, remove bay leaf, and then use 2 forks to shred the chicken (while it is in the slow cooker) and stir to combine in the soup.
Serve and Enjoy!
Set out soup with toppings as a buffet with “toppings bar”, allowing everyone to get creative.
Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. They can be found in small cans in the Mexican section of the store. Once opened, they will keep in the refrigerator for about 2 weeks, or in the freezer for about 6 months.
Homemade Enchilada Sauce (find this recipe in our Quick Tips – it makes 15 oz, or just under 2 cups):
3 Tbsp olive oil, 3 Tbsp whole wheat flour (or gluten-free flour), 1 Tbsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried oregano, 1/4 tsp salt, 1/4 tsp cayenne red pepper (OPTIONAL), 1 (8 oz) can tomato sauce, 1 cup low sodium chicken broth (or vegetable broth), 1 tsp apple cider vinegar and 1/4 tsp black pepper.
First, have spices measured and ready in a small bowl. Then, add oil to a small saucepan over medium high heat. When hot, add flour and stir to combine. Add spices, stir again, and then add tomato sauce and broth. Stir until combined and let simmer 5-10 minutes until slightly thickened. Add vinegar and pepper and stir again, and then proceed to use in your recipe.
Nutrition Information for one 1 1/2 cup serving (without optional toppings)
- Calories: 255
- Fat: 5.5 g
- Saturated Fat: 0.9 g
- Total Carbohydrate: 29 g
- Cholesterol: 56 mg
- Fiber: 7 g
- Sugars: 6 g
- Protein: 24 g
- Sodium: 460 mg