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  • Scott Adams

    Slow-Cook Gluten-Free Chicken Enchilada Soup

    Scott Adams
    Reviewed and edited by a celiac disease expert.

      This slow cook soup captures the spirit and flavor of your favorite enchiladas.

    Image: CC BY 2.0--austinevan
    Caption: Image: CC BY 2.0--austinevan

    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

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    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.

    Edited by Scott Adams


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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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