115 ozcan diced tomatoes and green chilesundrained
111 ozcan enchilada sauce
1packet taco seasoning
salt and pepperto taste
shredded cheesefor topping
crunchy tortilla stripsfor topping
Place chicken breasts in the bottom of a 5-quart crock pot.
Season with a bit of salt & pepper.
Add in diced onions and minced garlic.
Then pour in broth, water, corn, diced tomatoes and enchilada sauce.
Sprinkle with taco seasoning and chili powder and give it all a good stir.
Put the lid on and cook on low for about 8-10 hours.
About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
Then put shredded chicken back in pot and stir.
Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crispy tortilla strips.
Serve with shredded cheese and crispy tortilla strips. Feel free to add any beans you like in here. Black beans go well with this soup. Also, some folks like to top this with diced avocado as well as fresh cilantro.