Sunday, October 23, 2011

Crockpot Chicken Tortilla Soup


Remember how much I love my crockpot?  LOVE!  Here's another recipe that I use my trusty crockpot for.   


Crockpot Chicken Tortilla Soup

2 large boneless, skinless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon salt  
0.25 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, corn, and black beans into crockpot.  Pour in chicken broth and season with cumin, salt, and pepper.  Stir.  Cover and cook on low setting for 6 to 8 hours.  Use a fork at the end of cooking to shred chicken in crockpot.  Garnish with tortilla chips, sour cream, shredded cheese, and avocado slices.

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