Description
A tasty, quick, hot meal! We like to top the bowls of soup with crushed corn tortilla chips, shredded cheese or chopped green onions — sometimes all three.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (14.5 ounce) can diced tomatoes including juice
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can enchilada sauce
- 1 (4 ounce) can diced green chiles
- 1 white onion, chopped
- ¼ cup chopped fresh cilantro
- 2 bay leaves
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon ground black pepper, or to taste
Instructions
- Rinse and pat dry the chicken breasts
- then place into the bottom of a slow cooker. Add the corn
- tomatoes
- chicken broth
- enchilada sauce
- green chiles
- onion
- cilantro
- bay leaves
- garlic
- cumin
- chili powder
- salt
- and black pepper.
- Cook on Low for 6 hours. Transfer the chicken to a large plate
- then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.
Prep Time: 15 mins
Cook Time: 6 hrs 30 mins
Total Time: 6 hrs 45 mins
Servings: 6