Chickadilla Soup
Ingredients:
(if possible, use organic ingredients)
1 lb. boneless skinless chicken breasts or thighs
30 oz. diced tomatoes
10 oz. mild enchilada sauce
4 oz. chopped mild green chilies
1 quart chicken broth
2 15-oz. cans of black beans
10 oz. frozen corn
½ medium onion, chopped
1 tablespoon chopped fresh cilantro
1 teaspoon cumin, chili powder and salt
½ teaspoon black pepper
Serving
options: crumbled tortilla chips or Kashi Pita Crisps, hot sauce, sour
cream, lime wedges, fresh avocado, shredded cheese, fresh cilantro
Directions:
1. Place all ingredients into a 6-quart slow cooker. Mix. Cook on Low for 6-8 hours or on High for 3-4 hours.
2. After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Add serving options per tastes.
