1 pound shredded, cooked chicken
1 whole large peeled tomato, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalepeno chopped
2 cloves garlic, minced
2 (14.5 ounce) can chicken broth or (4 cups of water and 4 chicken boullion cubes)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 hand full chopped cilantro
tortilla chips or tostadas
Directions
Place uncooked chicken, uncooked whole unpeeled, unmashed tomatoes, enchilada sauce, onion, jalapenos, and garlic into a slow cooker. Pour in water and or chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
After it has cooked take the chicken and tomato. Shred the chicken. Peel and mash the tomato. Put them back in the crock pot and cook remainder of time.
You can crumble the chips up and put them in the soup. I also put sour cream, cheddar cheese, and sliced avacodo in mine. It’s also recommended with a slice of lime.
It is delicious. I modified a recipe that used a lot of can goods. We like to eat fresh produce and aren’t big on canned stuff for the most part. You can use a can of mashed tomatoes. You can also use a can of green chilis instead of the jalapeno. Don’t be scared of the jalapeno though. It adds just the right amount of spice and we even leave the seeds in!!! Yummy yummy. It’s a good recipe to make earlier in the day if your not going to have time to make dinner at night. It will make you want to lick the bowl.
1 whole large peeled tomato, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 jalepeno chopped
2 cloves garlic, minced
2 (14.5 ounce) can chicken broth or (4 cups of water and 4 chicken boullion cubes)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 hand full chopped cilantro
tortilla chips or tostadas
Directions
Place uncooked chicken, uncooked whole unpeeled, unmashed tomatoes, enchilada sauce, onion, jalapenos, and garlic into a slow cooker. Pour in water and or chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
After it has cooked take the chicken and tomato. Shred the chicken. Peel and mash the tomato. Put them back in the crock pot and cook remainder of time.
You can crumble the chips up and put them in the soup. I also put sour cream, cheddar cheese, and sliced avacodo in mine. It’s also recommended with a slice of lime.
It is delicious. I modified a recipe that used a lot of can goods. We like to eat fresh produce and aren’t big on canned stuff for the most part. You can use a can of mashed tomatoes. You can also use a can of green chilis instead of the jalapeno. Don’t be scared of the jalapeno though. It adds just the right amount of spice and we even leave the seeds in!!! Yummy yummy. It’s a good recipe to make earlier in the day if your not going to have time to make dinner at night. It will make you want to lick the bowl.
2 comments:
Looks so good! I might just borrow this from you :-)
I may try it out this weekend. Looks delicious.
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