This is quick, easy, healthy and delicious! You can use a rotisserie chicken too for even more taste and less prep time!
This recipe is super quick, easy and great for us working gals! Just through the ingredients in the pot, set on low and then when you get home from work, dinner is ready! We make this using natural ingredients, organic vegetables and chicken that is not give antibiotics… Do what you wish, but here’s the recipe straight from the website! We also garnish the soup with fresh cheese, avocado, sour cream and a squirt of lime juice! ENJOY!
INGREDIENTS:
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
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
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.
Who are “They?”
http://allrecipes.com//Recipe/slow-cooker-chicken-tortilla-soup/Detail.aspx
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