I made this the other night, and it was so easy!
3 uncooked chicken breasts
3 (14.5 ounce) cans of tomatoes with liquid (I use the ones with green chilies mixed in)
10 ounce can enchilada sauce
2 cloves minced garlic
15 ounce can chicken broth
15 ounce can corn, undrained
10 ounce can cream of chicken soup concentrate
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
Place all ingredients in crock pot and cook on low for 10 hours. You can also cook on high for 6 hours or some combination, just make sure the chicken breasts are cooked and can be shredded easily with a fork. You can add extra liquid if the soup is too thick and adjust the spices to your liking. The enchilada sauce tends to make it pretty tangy. Serve over tortilla chips and cheese! :)
No comments:
Post a Comment