Crockpot Chicken Enchilada Chili

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Serves: 6 servings


For soup:
1 pound boneless skinless chicken breast
1 (28oz) can whole peeled tomatoes
1 (10oz) can enchilada sauce
1 (15oz) can white beans (I used navy beans)
1 cup chicken broth
1 poblano pepper, seeded and diced
½ – 1 tablespoon homemade taco seasoning

For tortilla strips:
4-6 corn tortillas
1 tablespoon olive oil
1 teaspoon garlic powder (I used roasted garlic powder)

Optional Toppings:
chopped cilantro
shredded cheddar cheese
sour cream


For soup:
Place soup ingredients in slow cooker.
Cover and cook on high for 3-4 hours or low for 6-8 hours.
Using forks or a potato masher mash the tomatoes into smaller pieces and shred chicken

For tortilla strips:
Preheat oven to 425 degrees.
Stack tortillas and cut into thin strips.
Toss with olive oil and garlic powder.
Place in single layer on baking sheet and bake for 6-8 minutes until crispy and starting to brown.

To serve:
Serve chili in bowl topped with tortilla strips as well as cheese, cilantro and sour cream or as desired