Chicken Enchilada-Tortilla Soup
Yields: 6-7 medium servings
3 med. sized chicken breasts
1 (10 oz) can red/mild enchilada sauce
2 c. chicken broth
1 finely chopped white onion (about 1 cup chopped)
1 yellow squash, diced
1 can drained, whole kernel corn
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)
½ tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. chili powder (less if you don’t like spice)
½ c. water
¾ tsp. black pepper
1 tsp. lime juice
1 bunch chopped cilantro
Layer all ingredients in crock pot.
Cook on low for 8 hours (preferable), or on high for 3 hours.
When finished cooking, remove chicken and shred, then return to slow cooker. Add in half of cilantro. Use other half of cilantro to top for serving.
Serve with sour cream, shredded cheese, and tortilla chips
