Foodie Friday: Chicken Tortilla Soup

This recipe really couldnt get any easier. And I love an easy recipe! Especially on a cold day like weve had lately. Id rather have feet and feet of snow than bitter cold days in the single (and negative) digits!

  • 3 raw boneless, skinless chicken breasts
  • 1 (15 ounce) can diced tomatoes
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers
  • 3 cloves garlic, minced
  • 2 cups water
  • 1 (14.5 ounce) can 99% fat-free chicken broth
  • 1 TBSP cumin
  • 1 TBSP chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro

Mix ALL ingredients together in crock pot. (I used frozen chicken breast) Cook on low for 6 hours. Shred chicken after about 5 hours. (or whenever, really) I then topped mine with some shredded cheddar cheese and ate it with tortilla chips. Enjoy!

P.S. I didnt use bay leaf because I dont have any. I think it was delicious! Actually, everyone in the house ate it with no problem.

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