Wednesday, April 1, 2009

Chicken Tortilla Soup (for Slow Cooker)

This is about as easy as it gets. And it is always a hit at our house. It is not spicy. The little ones seem to enjoy it as much as the grown-ups!

1.5 pounds cooked & shredded chicken
1 can (15 oz.) diced tomatoes
1 can (10oz.) enchilada sauce
1 small onion chopped
1 can (4 oz.) diced green chilles
1 cloved garlic, minced
1 can chicken broth (14.5 oz.)
frozen white corn (8 oz.)
2 cups water
1 teaspoon cumin
1 teaspoon chilli powder
1 teaspoon salt
1/4 teaspoon black pepper

Combine all ingredients in a crock pot. Cover. Cook 3-4 hours on high or 6-8 on low.

Serve garnished with broken tortilla chips, slices of avocado, shredded cheese and a spoon full of sour cream.

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