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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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I wanted something easy yet tasty. We came up with this. Ingredients:
2 large chicken breasts (totaling approximately 2 lbs) |
4 large red potatoes, diced into 1/2 inch pieces (approximately 1 cup) |
1 cup frozen corn |
1 cup diced yellow onion |
1 (28 ounce) can enchilada sauce |
1/2 cup chicken stock |
1/4 cup carrot, diced into 1/2 inch pieces |
2 tablespoons shredded monterey jack pepper cheese |
1/2 sliced corn tortilla |
Directions:
1. Put everything except the garnish items into the crock pot on high for approximately 5 hours, or low for approximately 9 hours.
2. Make sure all items are covered with liquid if they are not add a little more chicken stock.
3. Shred chicken using two forks after cooking time is up stir the chicken into the soup.
4. Spoon soup into bowls, add garnishes and serve.
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