.jpg)
Recipe very easy:
Chickadilla soup
Serves 8
1-1.5 lb chicken breasts
30 oz (2 cans) fire-roasted diced tomatoes
10 oz enchilada sauce *I prefer green
1 qt chicken broth *I get Tortilla Soup Starter from Target to amp up the flavors
10 oz frozen corn or 15 oz canned corn *if using canned, I drain it
4 oz diced green chilies
1/2 medium onion, diced *I use whatever kind I have on hand
30 oz canned beans *I use a can each of black and pinto beans
1 tsp cumin powder
1 tsp chili powder
Dash of cayenne *to taste
1/2 tsp black pepper
1. Throw everything into the slow cooker (I put everything but the chicken in, give it a good stir and then add the chicken last)
2. Cook on for low 8 hours *shred the chicken at 6 hours and return to the pot to finish cooking
I put out a bunch of extras to serve it with including: tortilla lime chips, sour cream, shredded cheese, cilantro, diced avocado, hot sauce, lime wedges, and rice if I’m feeding a crowd/want to make it heartier.
