INGREDIENTS
1 pound shredded, cooked chicken (I get one of those rotisserie chicken and use all of it)
1 (15 ounce) can crushed tomatoes
1 (10 ounce) can enchilada sauce (I have used 19 oz one instead)
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 (I havent used this)
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf (havent used this either)
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro (again, havent used this)
1 15.5 oz red beans (this wasn't in original recipe but I threw in...any beans would be tasty!)
DIRECTIONS
Lorraine directions:
Throw all of this in a pot. Simmer for a while. Add the chicken towards the end since it's cooked anyway.
Throw in some crushed tortilla chips. Possibly cheese, sour cream if you have on hand.
This is good if you freeze some and save it for another time too.
Original Slow Cooker 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.
2 comments:
I once tried a soup like this and liked it. This recipe seems less involved but still looks very yummy! I will have to try it especially since I liked the garlicky broccoli pasta so much!
~Jackie
Very yummy soup - one of my favorite recipes!!
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