Tuesday, February 8, 2011

Chicken Taco Soup


2 large chicken breasts
1 15 oz can diced tomatoes
1 10 oz can enchilada sauce
1 4 oz can diced green chilies
1 14.5 oz can chicken broth
1 C frozen corn
1 medium onion, chopped
1 clove garlic, pressed
2 C water
1 tsp cumin
1 tsp chili powder
1/4 tsp salt
1/4 tsp black pepper
1 TBLS dried chopped cilantro
1 Bay Leaf
Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. An hour before serving take out the chicken breasts, shred and put back in the soup. Top with sour cream , avocados, and cheese.

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