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Categories:
chicken tomatoes enchilada sauce onions green chilies garlic chicken broth ground cumin chili powder salt ground black pepper bay leaves corn cilantro Garnishes- avocado
Viewed: 39 - Published at: 8 years agoIngredients
- 1 Rotisserie Chicken shredded... I discarded the skin
- 28 oz crushed tomatoes (1 large can)
- 2 10 ounce cans of enchilada sauce
- 2 medium onions chopped or 2 teaspoons onion powder
- 8 oz chopped green chilies
- 2 cloves minced garlic
- 2 14.5 ounce cans of chicken broth
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp salt
- 1/2 tsp ground black pepper
- 2 bay leaves
- 20 oz frozen corn
- 2 tbsp chopped cilantro
- 1 Optional Garnishes- avocado, shredded cheese, sour cream, lime, and tortilla chips (broken into pieces)
Method
- Add all ingredients to slow cooker and stir.
- Cool on low 6 to 8 hours or on high 3 to 4 hours.
- Taste soup about an hour before done and if it tastes too strong add water and continue cooking.
- Garnish as desired.
- Enjoy!