Ingredients
- 2 lbs boneless chicken breasts
- 3 cans chicken broth
- 1 can beef broth
- 1 onion, chopped
- 1 can diced tomatoes & chilies
- 1 jalapeno pepper, seeded & chopped (optional)
- 1 can creamy chicken mushroom soup
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 2 gloves garlic, crushed
- 1 tsp Worcester sauce
- 1 cup of tortilla chips, crushed finely
- 1 cup sour cream
- 1 avocado (optional)
- Corn (optional)
- black beans (optional)
- sharp cheddar cheese & tortilla chips to garnish
Details
Preparation time 10mins
Cooking time 300mins
Preparation
Step 1
Mix chicken broth, beef broth, creamy soup, onion, tomatoes, chilies, jalapeno, chili powder, cumin, oregano, garlic & Worcester sauce together in a slow cooker.
Add chicken.
Cook on high for 4-5 hours.
Make sure chicken is cooked through. Take chicken out of the pot and shred. Return chicken to the pot. Stir in crushed tortilla chips.
Cook for another 5-15 minutes. Turn off the slow cooker.
Stir in the sour cream.
To serve, place a couple of slices of avocado in the bottom of a bowl. Spoon soup over top. Top with shredded cheese. Serve with tortilla chips.
This process can be done in a shorter time frame with more attention and not using the slow cooker.
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