Here's my well-tested recipe for a great tasting no-brainer soup that you make in your crockpot. Nice spicy taste without being too hot. Give it a whirl!
INGREDIENTS:
2 boneless, skinless chicken breasts
1 (28 ounce) can diced tomatoes
1 (28 ounce) can mild enchilada sauce (best results have been with the El Paso brand, use medium for more zing!)
2 (14.5 ounce) cans chicken broth
1 large onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced (or 1 teaspoon minced garlic that comes in a jar)
1 teaspoon cumin
1 teaspoon chili powder (Mexican chili powder works best)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 15 oz can hominy (or corn)
1 15 oz 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 add cumin, chili powder, salt, pepper, and bay leaf. Stir in hominy, beans . 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 back into soup.
3. Serve with extras as desired such as corn tortilla, cheese or sour cream, and the chopped cilantro.
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