Celiac.com 12/30/2020 - If you're looking for a little taste of the southwest at the end of a long day, look no further. This delightful gluten-free, slow cooked chicken enchilada soup is a marriage of chicken, broth, enchilada sauce, chili peppers, corn, beans, and more, that captures all things delicious about enchiladas in a savory soup.
- 1 pound boneless skinless mixed chicken thighs and breasts
- 6 cups of chicken broth
- 1 tablespoon cooking oil
- 3 Anaheim or poblano peppers, finely chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 14½ ounce can Mexican diced tomatoes, undrained
- 1 10 ounce can of gluten-free red enchilada sauce, like Hatch brand
- ½ cup fresh or frozen sweet corn
- ½ cup cooked black beans
- 3 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon pepper
- ½ to 1 teaspoon chipotle hot pepper sauce, optional (I use El Yucateco brand)
- ⅓ cup fresh cilantro, minced
- Optional toppings: Cotija cheese, sliced avocado, sour cream, fresh cilantro, sliced radishes, and crispy corn 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, beans, corn, seasonings (except cilantro) and, pepper sauce, as desired. Cook, covered, on low 6-8 hours or until chicken is tender and cooked through.
Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.