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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Chicken Mexican Soup, Could omit Tostada shells Ingredients:
4 chicken breast, boneless, skinless, cooked, shredded |
14 1/2 ounces stewed tomatoes, drained |
8 ounces chopped green chilies |
28 ounces enchilada sauce |
14 1/2 ounces chicken broth |
1 cup onion, finely chopped |
2 cloves garlic, minced |
1 teaspoon ground cumin |
3/4 teaspoon pepper |
1 teaspoon salt |
1/4 cup fresh cilantro, minced |
1 cup corn, whole kernal, frowzen |
1 yellow squash, diced |
1 zucchini, diced |
Directions:
1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn, squash, and zucchini in crock pot. Cover and cook on LOW for 8 hours. To serve, fill individual bowls with the soup. Garnish with crumbled tostada shells and cheese.
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