Sunday, October 25, 2009

Slow Cooker Chicken Tortilla Soup

O so yummy!!!! After fighting a cold all weekend this is just what I needed!

2 chicken breasts
1 (15-oz. can) tomatoes, mashed
1 (10-oz.) can enchilada sauce (I used "Mild")
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 (14.5-oz.) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed bay leaves
1 can of corn, drained
1 tablespoon chopped cilantro
Place whole chicken breasts, tomatoes, enchilada sauce, onion, green and garlic into slow cooker. Pour in water, chicken broth and season with cumin, chili powder, salt, pepper and bay leaves. 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. Remove chicken breasts from slow cooker and shred with 2 forks. Return chicken to soup. Garnish with shredded cheese, sour cream and/or crushed tortilla chips.

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