Chicken Enchilada Soup (Slow Cooker)

By cindyandmojo

Ingredients

• 2 Tbsp olive oil
• 1 medium onion, chopped
• 5-6 cloves garlic, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 1 small jalapeno pepper, (seeds and membranes removed), chopped
• 1 1/2 teaspoons chili powder
• 1 heaping teaspoon cumin
• 1 heaping teaspoon ground coriander
• 1 teaspoon dried oregano
• 3/4 teaspoon paprika
• 6 cups chicken broth
• 1 14.5-ounce can diced tomatoes
• 1/2 cup water
• 4-5 bone-in chicken thighs (you could substitute chicken breasts)
• 5-6 6″ yellow corn tortillas
• salt and freshly ground black pepper, to taste
• 1/2 cup half and half
• chopped green onions, for topping
• sour cream, for topping
• shredded cheddar or pepper jack cheese, for topping
• cilantro, for topping

Details

Servings 8
Adapted from tastesbetterfromscratch.com

Preparation

Step 1

In a large saute pan, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once hot, add the onion, garlic, carrots, celery, bell pepper, jalapeno and saute until fragrant and the vegetables are tender. Add to slow cooker, along with chili powder, cumin, coriander, oregano, and paprika. Stir to combine. Add the chicken broth, diced tomatoes, and water to slow cooker.
In the same pan you cooked the chicken, add another drizzle of olive oil over high heat. Sear the chicken for 1-2 minutes on both sides, just until brown. Add to slow cooker. Add tortillas. Cook on high for 3 hours.
Remove chicken to a plate, shred the meat and remove any bones. Ladle the soup from the slow cooker into a blender, in batches, and blend until smooth. Return pureed soup to the slow cooker, along with shredded chicken, and cook for 1 more hour.
Stir in half and half. Season to taste with salt and pepper. Serve topped with green onions, sour cream, cheese, avocado, cilantro.