Melinda's Chicken Tortilla Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Serves 8
2. pound Chicken Breasts
3. (15 oz) can Whole Peeled Tomatoes – mashed
4. (10 oz) can Enchilada Sauce
5. medium Onion – chopped
6. (4 oz) can Diced Green Chile Peppers
7. cloves Garlic
8. (14.5 oz) cans Chicken Broth
9. teaspoon Cumin
10. teaspoon Chili Powder
11. teaspoon Salt
12. 1/4 teaspoon Black Pepper
13. Bay Leaf
14. (12 oz) package Frozen Corn
15. tablespoon chopped Cilantro
16. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in 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. One half hour before serving, remove chicken breasts, shred and return to slow cooker.
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