Monday, March 12, 2012

Slow Cooker Chicken Tortilla Soup

Another great recipe and even better because you can make it in your slow cooker. I made this a lot while I was working. It was so easy to throw everything together in the morning and when I got home from work all I had to do was shred the chicken and serve.

3-4 boneless skinless chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed (I used 2 cans of petitie diced tomatoes instead-undrained)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro (I left this out as we are not big fans of cilantro)




Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Remove chicken and shred, return to crockpot and stir. Serve with shredded cheddar, sourcream and corn chips. Enjoy!

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