Servings: 10-12
Ingredients
2 pounds chicken breasts
1 (29 ounce) can crushed tomatoes
2 (10 ounce) cans enchilada sauce (I prefer green)
1 (29 ounce) can diced tomatoes with juice
3 cans black beans, rinsed
2 medium onions, diced
1 (4 ounce) can chopped green chile peppers
4 cloves garlic, minced
2 cups water
2 (14.5 ounce) can chicken broth
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 teaspoon black pepper
2-3 bay leaves
1 tablespoon chopped cilantro
tortilla chips, lightly crushed
shredded cheese (optional)
Directions
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Place chicken, tomatoes, enchilada sauce, onion, 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. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
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About 30 minutes before serving, add rinsed beans. Remove chicken and shred with two forks. Return to pot.
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To serve, sprinkle tortilla chips over soup.
Ready in: 6 hours 10 minutes
photo by MILKLISSA79