This is a great recipe that I've made twice now after finding it on the Larson Lingo blog. It's WONDERFUL and now a regular at our dinner table.
2 pounds chicken breast, cooked and diced
1 medium onion chopped
2 cloves chopped garlic
1 can red Enchilada Sauce
1- 4oz can chopped green chiles - mild
1- 28 oz can chopped tomatoes
1- 32 oz container chicken broth
1- 10 oz package frozen corn
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper
Avocado, shredded cheddar, sour cream and tortilla chips for garnish
Directions:
Cook chicken breasts and dice - set aside or store in refrigerator until ready to use.
Add onion, garlic, tomatoes in juice, enchilada sauce, green chiles, corn, chicken broth and spices in slow cooker. Let simmer on low for 3-4 hours then add chicken about 15 minutes before serving. This keeps chicken from shredding while in crock pot (unless of course you like it that way.)
Ladle soup into bowls to serve and garnish with diced avocado, shredded cheddar cheese, sour cream and tortilla chips. Serves 6. ENJOY!
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