slow cooker chicken poblano soup

 

Delicious!

slow cooker chicken poblano soup (cooks well with others)

2 pounds chicken breasts

3-4 poblano peppers, seeds removed and diced (I used Anaheim peppers)

2 jalapeno peppers, seeds removed and diced

1 onion diced

1 red bell pepper diced

5 cloves garlic, minced

2 (15 ounce cans corn, drained)  (I used 1 summer squash and 1 zucchini, diced instead)

1 (10 ounce) can enchilada sauce (I used my favorite- Trader Joes brand)

1 1/2 tablespoons chili powder

1 1/2 tablespoons paprika

1 tablespoon cumin

kosher salt, pepper, crushed red pepper flakes

4 cups chicken broth

8 ounces light cream cheese, cut into small cubes

optional:  grated cheddar cheese, hot sauce and green onions

Put all ingredients except the cream cheese into a slow cooker.  Turn it on low for 6 to 8 hours.

Shred the chicken with two forks right in the slow cooker.  Add the cream cheese and cook 30 more minutes on low, stirring a few times until the cream cheese melts.

Taste for seasoning and add more spices if needed.

Serve with tortilla chips and top with cheese, hot sauce and green onions if desired.