Ingredients
- 2 chicken breasts
- 1 can fire roasted diced tomatoes
- 1 can mild enchilada sauce
- 1 cup diced onions
- 1 can diced chilis
- 2 cloves minced garlic
- 4 cups low sodium chicken broth (1 box)
- 2 tsp cumin
- kosher salt and black pepper to taste
- 1 bay leaf
- 1 small can sweet corn niblets, drained
- 1 can black beans, drained and rinsed
- corn tortillas (2 for soup, more for garnish)
- 1 can tomato paste
Preparation
Step 1
Dump all of the above stuff into the crock pot. Set on high for 4 hours (or low for 6-8 hours) depending on your crock pot.
fire roasted, diced tomatoes
enchilada sauce (mild) - but kick up the heat with a spicier one if you wish.
chopped green chilis
drained and rinsed black beans and sweet corn niblets
low sodium chicken broth
1 cup diced onion
2 large garlic cloves, minced
2 rounded tsp cumin
1 dried bay leaf
2 large chicken breasts
kosher salt to taste
black pepper to taste
2 corn tortillas, cut into small squares
one small can of tomato paste
Cover and cook!
This is at the end of 4 hours on High. Ready to eat!
To Finish - Remove chicken when cooked and shred with a fork. If you are pureeing the soup, keep the chicken out and covered to stay hot. Add a little of the liquid to prevent it from drying out. If not pureeing, add the shredded chicken back to the soup, and you are ready to eat.
Don't forget to pull out the bay leaf.