Ingredients
| 4-6 | chicken breasts, cooked & diced |
| 1 | large (28 oz) can of diced tomatoes |
| 1 | (14 ounce) can enchilada sauce |
| (I use medium, but you can use mild or hot) | |
| 1 | medium onion, chopped |
| (Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!) | |
| 1 | can chopped green chilies |
| 1 | tablespoon of minced garlic |
| 1 | (32 ounce) container chicken broth |
| 1 | teaspoon cumin |
| 1 | teaspoon chili powder |
| Salt & Pepper (to taste) | |
| 1 | (10 ounce) package frozen corn |
For the garnish: | |
| Corn Tortillas | |
| Avocado | |
| Shredded Cheese | |
| Sour Cream | |
Green OnionsDirections
1. Boil your chicken breasts
until fully cooked. Then, dice them up!
2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot.
3. Pour in chicken broth, add cumin, chili powder, salt, pepper.
4. Stir.
5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours.
About 30 miutes before you are going to serve the soup, you need to get
the tortillas ready!
Preheat oven to 400 degrees.
Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!)
Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes.
To serve, put tortilla strips over soup.
Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn’t have any)
It looks this pretty for about 10 seconds & then I stir it all together and eat it!
| |
My avocado I got was really hard but I think it would have made a difference on how delicious and easy this meal was. So good on a cool day.
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