An easy recipe by Elena from allrecipes.com that’s simple and delicious for a cold, lazy day. I just love having soup on cold days to warm me up. Slow-cooker meals are great for busy (or in my case lazy) people because you can prep ahead of time, plop everything into the slow-cooker, go on about your day, and return to a delicious ready-to-eat meal!
- 1 pound shredded, cooked chicken
- 1 (15 oz) can whole peeled tomatoes, mashed
- 1 (10 oz) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 oz) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 oz) can chicken broth
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 (10 oz) package frozen corn
- 1 tsp chopped cilantro
I pretty much followed the recipe as listed but used uncooked chicken breast, 15 oz canned corn instead of frozen, and crushed tortilla chips. I added a couple extra garlic cloves and about 3x the amount of cilantro.
Place chicken, tomatoes, enchilada sauce, onion, diced green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
The second time I made this recipe I defrosted and marinated the chicken and set it on high for 4 hours and it came out a bit dry…so I would suggest using frozen chicken if you want your chicken to be moist. Just make sure to shred the chicken using two forks halfway through the cooking process.
Here’s the finished product in my large mug with some fresh squeezed lime, extra cilantro, avocado, and Greek yogurt (as a sour cream substitute). It tastes great with crushed tortilla chips!