Tuesday, January 10, 2012

Enchilada Soup

Enchilada Soup in a Crock-Pot


This is delicious and easy! I made it this week with my mom.

Ingredients:
3 cooked chicken breasts (cook the day before in the crock-pot, with onions if desired)
2 large cans cubed tomatoes
2 cans chicken broth
1 can green chilies

Directions:
Cube/shred chicken and put in crock-pot with onions from previous day. Add contents of cans. Cook on low for four hours, or until you’re ready to eat! Yum! Serve on tortilla chips if desired, with sour cream and shredded cheese on top.

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