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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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