Chickadilla Soup

By á-47

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 30 oz. diced tomatoes
• 120 oz. mild enchilada sauce
• 4 oz. chopped mild green chilies
• 1 qt. chicken broth
• 2 (15 oz) cans black or pinto beans
• 10 oz. frozen corn
• 1/2 medium onion, chopped
• 1 Tbsp. chopped fresh cilantro
• 1 tea. cumin
• 1 tea. chili powder
• 1 tea. salt
• 1/2 tea. pepper
• Serving options: crushed tortilla chips, hot sauce, sour cream, lime wedges, fresh avocado, shredded cheese, fresh cilantro

Preparation

Step 1

Place all ingredients into a 6 qt. slow cooker. Mix. Cook on low for 6-8 hours.

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.