Description

Hungry for Mexican food but want to stay at home? Make this wonderful, easy soup in your slow cooker. When servings, garnish with grated Cheddar or Mexican cheese, slices of avocadoes, or slices of lime.

Ingredients

• 1 lb. chicken skinless, boneless chicken breasts
• 15 oz. can whole peeled tomatoes, crushed or Rotel tomatoes
• 10 oz. enchilada sauce
• 1 medium onion, chopped
• 4 oz. can chopped green chile peppers
• 4 cloves garlic, minced
• 2 c. water
• 14.5 oz. chicken stock
• 1 t. cumin
• 1 t. chili powder
• 1 t. salt
• 1/4 t. black pepper
• 1 bay leaf
• 10 oz. package frozen corn
• 1 T. chopped cilantro
• 1 can black beans, rinsed and drained, optional
• 7 corn tortillas
• vegetable oil

Steps

1. Place a slow cooker liner in the crock of the slow cooker for easy clean up.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into the slow cooker. Pour in water and chicken stock; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, if using and cilantro. Cover; cook on Low setting 6 - 8 hours or on High setting 3 - 4 hours.
3. Shred chicken on a platter about 1 hour before cookiing time is up; replace chicken with any juices back into the slow cooker. Continue cooking.