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1 pound of cooked and shredded chicken.
1 (15 ounces) can of mashed whole peeled tomatoes.
1 (10 ounces) can of enchilada sauce.
1 medium chopped onion.
1 (4 ounces) can of chopped green chile peppers.
2 minced cloves of garlic.
1 (14.5 ounces) can of chicken broth.
2 cups of water.
1 tsp of cumin.
1 tsp of chili powder.
1 tsp of salt.
¼ tsp of black pepper.
1 bay leaf.
1 (10 ounces) package of frozen corn.
1 (15 ounces) can of rinsed black beans.
1 tbsp of chopped cilantro.
7 corn tortillas.
HOW TO MAKE THIS SOUP :
Firstly, In a slow cooker, add the chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic. Mix to coat and pour the water and chicken broth over the chicken. Season with cumin, chili powder, salt, pepper, and bay leaf.
Mix in the corn beans and cilantro.
Cook covered on low for 6 to 8 hours or on high for 3 to 4 hours.
In a baking sheet, spread the tortillas strips after you brush both sides with oil and bake for 10 to 15 minutes in a preheated oven to 400°.
Before serving, sprinkle the tortilla chips over the hot soup and Enjoy!
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