Slow-Cooked Chicken Enchilada Soup

• 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 (14-1/2 ounces) Mexican diced tomatoes, undrained
• 1 can (10 ounces) enchilada sauce
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon pepper
• 1/2 to 1 teaspoon chipotle hot pepper sauce, optional
• 1/3 cup minced fresh cilantro
• Optional toppings: Shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips

1. 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 until chicken is tender (a thermometer should read at least 165u0b0), 6-8 hours.
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

canola oil, anaheim, onion, garlic, chicken breasts, chicken broth, tomatoes, enchilada sauce, tomato paste, chili powder, ground cumin, pepper, pepper sauce, fresh cilantro, toppings

Taken from www.tasteofhome.com/recipes/slow-cooked-chicken-enchilada-soup/ (may not work)