Chickadilla Soup

By LHPollack

Ingredients

• 1 poundboneless chicken breasts
• 30 ouncesDiced tomatoes
• 10 ouncesMild enchilada sauce
• 4 ounceChopped mild green chiles
• 1 quartChicken broth
• 2 15 ozCans black or pinto beans
• 10 OzFrozen corn
• 1 TbsFresh Cilantro; Chopped
• 1 TspCumin
• 1 TspChile powder
• 1/2 TspBlack pepper

Details

Servings 8
Cooking time 480mins
Adapted from bigoven.com

Preparation

Step 1

Place all ingredients into a 6 qt slow cooker. Mix, cook on low for 6 - 8 hours or on high for 3-4 hrs

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.

Serving options:

crumbled tortilla chips or Kashi pita crisps

Hot sauce

Sour cream

Lime wedges

Fresh avocado

Shredded cheese

Fresh cilantro