I've been using my crockpot lately and this is one of my favorites. And it's even healthy! Best of all is that it is a no-brainer to make!
INGREDIENTS:
2 boneless,skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 (28 ounce) can mild enchilada sauce
1 large onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (I buy the minced garlic in jar)
2 (14.5 ounce) cans chicken broth (low sodium)
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 15 ounce can black beans, drained and rinsed
2 tablespoons chopped cilantro
DIRECTIONS:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn,beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. About an hour before serving time, pull chicken breasts out and shred using 2 forks. Stir shredded chicken into soup.
3. Serve with extras as desired such as corn tortilla, cheese or sour cream,
NOTES: This is fairly spicy as is. For more heat use hot enchilada sauce and/or add more chili powder. This pretty much fills up a 5.5 qt. crockpot. Add another can of beans if you prefer. Avoid the temptation to add more chicken! I tried using 3 breasts once and all I tasted was the chicken!
I got this from allrecipes.com but made some changes. Check out their site!
Hope you like it!
NOTES: I sometimes use a can of hominy instead of corn. Don't be taste-testing for a few hours - best to be safe until the chicken has cooked. Don't put the cilantro in the crockpot until the end or it'll wither into little black specks.
Recent Comments