Hey, friends! Coming at you with another delicious and easy weeknight dinner recipe. This one was new for us, and is officially approved by all five Pattersons! Enjoy, and be sure to tag me if you make this one!
Ingredients:
- 1lb chicken breasts
- 1 15oz can whole tomatoes, mashed
- 1 can enchilada sauce
- 1 medium onion, chopped
- 1 4oz can chopped green chilies
- 2 cloves garlic, minced
- 1 cup of water
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 package of frozen corn
- 1 can of black beans, drained and rinsed
- 1 tablespoon cilantro
- Tortilla strips
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Sprinkle tortilla strips/chips over soup and enjoy. Optional: Add cheese and avocado chunks.
2 Responses
Such a delicious and easy to make recipe! My whole family loved it. My husband placed this recipe on his top 5 meals I’ve made.Thank you for sharing.
I am SO happy to hear this, Sarah!