Ingredients:
1.5 lbs boneless skinless chicken breast
15 oz can diced tomatoes
10 oz red mild enchilada sauce
1 yellow onion, chopped
4 oz can chopped green chilies
15 oz bag frozen corn
3 cloves of garlic, minced
32 oz low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 tbs fresh cilantro, chopped
1 bay leaf
10 oz red mild enchilada sauce
1 yellow onion, chopped
4 oz can chopped green chilies
15 oz bag frozen corn
3 cloves of garlic, minced
32 oz low sodium chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
2 tbs fresh cilantro, chopped
1 bay leaf
Preparation:
Combine all ingredients in the crock pot. Stir and cover. Cook on low for 7-8 hours.
After 7-8 hours, remove chicken breasts and shred with two forks, return chicken to soup and stir.
Served with any of the following toppings: shredded cheese, sour cream, lime wedge, avocado slices, tortilla strips sautéed in olive oil, fresh cilantro, or what ever else sounds good to you!
1 comment:
yay so excited to be featured on your blog. good call on the chick broth, i did the same thing but maybe forgot to mention that in my post. why would anyone use water when you could use broth instead? :) your kale chip look fab. i'm an S&D stylist too- parallel lives! :) can we post a link to your blog on ours? we'd love it if you'd like to do the same for us! great pictures too!
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