Tuesday, January 6, 2009

Enchilada Soup

1 (4 oz) can diced green chilies
1 clove garlic, minced
1 can chicken broth (10 oz)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
4 chicken breasts cut into 1 inch cubes
1 can diced tomatoes (15 oz)
1 can green enchilada sauce (10 oz)
1 medium onion chopped
1 bay leaf
1 pkg frozen corn (small)

Put all ingredients in the crock pot and cook 4-6 hours on High or 6-8 hours on Low. Serve with smashed tortilla chips, sour cream, cheese, and avocado.

(I was in a hurry tonight and put it all in a pot on the stove and cooked it until the chicken was done- about 45 minutes and it worked fine. You just have to keep an eye on it and stir it so it doesn't burn)


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