Slow Cooker Chicken Tortilla Soup
1 1/2 lbs boneless skinless chicken breasts
1 (14.5 oz) can diced tomatoes, undrained
1 (10 oz) can enchilada sauce
1 medium onion, diced
1 (4 oz) can diced green chiles
2 cloves garlic, minced
2 cups water
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
10 oz package frozen corn
garnish:
cilantro
shredded cheese
tortilla chips
Combine all ingredients in a crock pot. Cover and cook on low heat for 6-8 hours. Remove chicken and shred; return to crock pot. Serve with cilantro, cheese, and tortilla chips.
Serves 6-8
Recipe adapted from Framed Cooks
1 comment:
This looks super yummy. I am going to have to try it thanks!
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