Wednesday, March 7, 2012
It's been a while since I made this slow cooker meal, but I remember it being super easy--a dump it and forget it type of meal! I also remember us all enjoying it and thinking that I would definitely make it again.
Thank you to friends and family who've been taking care of the blog in my absence! Hopefully you'll see me pop in from time-to-time with some more of these forgotten recipes. :)
Adapted from: All Recipes
(oops! The black beans didn't make it into the picture)
1 pound raw chicken breasts, cubed
1 (15 ounce) can diced tomatoes
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 (14.5 ounce each) cans chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 can (15-ounce) black beans, drained
1 Tbs. chopped cilantro
7 corn tortillas
For soup: Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, black beans, and cilantro.
Cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Serve hot with sour cream, grated cheddar cheese, and tortilla strips.
For tortilla strips: Preheat oven to 400 degrees. Lightly brush both sides of corn tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
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