Chickadilla Soup

By courtneyepowell

Ingredients

• 1 lb boneless skinless chicken breasts or thighs
• 30 oz diced tomatoes
• 10 oz mild enchilada sauce
• 4 oz chopped mild green chilies
• 1 quart chicken broth
• 2 15-oz cans of black or pinto beans
• 10 oz frozen corn
• 1/2 med onion, chopped
• 1 T chopped fresh cilantro
• 1 t cumin, chili powder and salt
• 1/4 t black pepper

Preparation

Step 1

1. Place all ingredients into a 6-qt slow cooker. Mix. Cook on low 6-8 hr or on high 3-4 hrs.
2. After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Add serving options per taste.