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Ingredients:

  • 1½ lbs. boneless skinless chicken breasts, cooked and shredded

  • 2 cans of Rotel tomatoes with Green Chiles

  • 1 10-ounce can of enchilada sauce

  • 1 medium onion, chopped

  • 1 clove of garlic, minced

  • 2 cups of water

  • 1 14.5 ounce can chicken broth

  • 1-teaspoon cumin

  • 1-teaspoon chili powder

  • 1-teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 bay leaf

  • 1 10-ounce package frozen corn

  • 2 tablespoons vegetable oil

  • 1 tablespoon chopped cilantro

  • 1 package Monterrey Jack cheese

Instructions:

  1. In an electric slow cooker, combine chicken, enchilada sauce, onion, and garlic.

  2. Add water, broth, cumin, chili powder, salt, pepper, and bay leaf.

  3. Stir in corn.

  4. Serve soup in bowls and sprinkle with tortilla chips, cheese, and cilantro.