Chicken
Enchilada-Tortilla Soup
3
med. sized chicken breasts (cooked and shredded)
1
(10 oz) can red/mild enchilada sauce
½
cup finely chopped cilantro
2
c. chicken broth
1
finely chopped white onion (about 1 cup chopped)
1
yellow squash, diced
½
tsp. garlic powder
1
tsp. salt
1
tsp. cumin
1
tsp. chili powder (less if you don’t like spice)
1
can drained, whole kernel corn
½
cup water
¾
tsp. black pepper
1
large can diced green chilis (7 oz)
2
cans diced tomatoes (option to use cans of diced tomatoes with green
peppers/green chilis in them)
1
tsp. lime juice
-Cook
and shred all chicken
-Separate
out half of the cilantro (1/4 cup) and set aside. Mix all ingredients in crock
pot.
-Cook
on low for 8 hours (preferable), or on high for 3 hours.
-When
finished cooking, add in rest of cilantro
-Serve
with sour cream, shredded cheese, and tortilla chips
-ENJOY!!!
Yields:
6-7 medium servings
