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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooked Chicken Enchilada Soup   
    Categories: Poultry, Chilies, Vegetables, Herbs   
         Yield: 8 Servings   
       
         1 tb Canola oil   
         2    Anaheim or poblano chilies;   
              - fine chopped   
         1 md Onion; chopped   
         3 cl Garlic; minced   
         1 lb Boned, skinned chicken   
        48 oz Chicken broth   
    14 1/2 oz Mexican-style diced   
              - tomatoes; undrained   
        10 oz Can enchilada sauce   
         2 tb Tomato paste   
         1 tb Chilli spice mix   
         2 ts Ground cumin   
       1/2 ts Pepper   
         1 ts Chipotle hot pepper sauce;   
              - opt   
       1/3 c  Minced fresh cilantro   
      
   MMMMM--------------------------TOPPINGS-------------------------------   
              Shredded cheddar cheese   
              Diced avocado   
              Dairy sour cream   
              Crispy 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,   
     seasonings and, if desired, pepper sauce. Cook, covered,   
     on low 6-8 hours or until chicken is tender.   
        
     Remove chicken from slow cooker. Shred with 2 forks;   
     return to slow cooker. Stir in cilantro. Serve with   
     toppings as desired.   
        
     Heather Sewell, Harrisonville, Missouri   
        
     Makes 8 servings (3-1/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... 10 pounds of flour makes a big bun!   
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