I will start by saying this soup tastes completely amazing and so quick and easy!!!!
(...I keep cooked shredded chicken and turkey in the freezer as well as chopped onions)
So here goes:
Ingredients:
1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4ounce) can chopped green chili peppers
2 cloves of garlic, minced
2 cups water
1 (14.5 ounce can chicken broth)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 pound shredded, cooked chicken
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4ounce) can chopped green chili peppers
2 cloves of garlic, minced
2 cups water
1 (14.5 ounce can chicken broth)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can of black beans, rinsed
1 (10oz package of frozen corn)
1 tablespoon chopped cilantro
Toppings:
Corn tortillas cut in strips (brush both sides with olive oil and bake at 400 degrees until crisp about 10 to 15 minutes)
Shredded cheddar cheese
Sour cream
Guacamole (avocado, lemon juice, salt, onion powder - mix in whatever tastes right)
1 tablespoon chopped cilantro
Toppings:
Corn tortillas cut in strips (brush both sides with olive oil and bake at 400 degrees until crisp about 10 to 15 minutes)
Shredded cheddar cheese
Sour cream
Guacamole (avocado, lemon juice, salt, onion powder - mix in whatever tastes right)
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chilies, 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 beans, corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with tortilla strips, guacamole, sour cream and shredded cheddar cheese on top.
Place chicken, tomatoes, enchilada sauce, onion, green chilies, 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 beans, corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with tortilla strips, guacamole, sour cream and shredded cheddar cheese on top.
...We were scared to put the guacamole in the soup at first but it tasted so good and really made the soup!!!
At our Kroger they sell cilantro in tubes in the produce section. I like to buy this because it's fresh, lasts a long time and I don't have to chop the cilantro. It helps me to save time and not waste! :)
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