Hands-on Time
15 Mins
Total Time
6 Hours 45 Mins
Yield
Makes 6 qt.
Photo: Hector Sanchez; Styling: Buffy Hargett Miller 

How to Make It

Step 1

Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.

Step 2

Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.

Step 3

Note: We tested with Swanson 100% Natural Mexican Tortilla Flavor Infused Broth.

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