Step 1

Melt butter in a saute pan over medium heat. Saute peppers, onion, and garlic until they are tender. Add to the slow cooker.

Step 2

Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, and all seasonings.

Step 3

Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.

Step 4

Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans. Add heavy cream if you want a creamier soup. Cook on high for 1 hour.

Step 5

Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!