September 10, 2008

Slow Cooker Tortilla Soup

1 lb. chicken shredded (I just put in a couple frozen chicken breasts and shred an hour before serving)
1 can (15 oz) diced tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped
1 can chopped green chilis
2 cloves of garlic, minced
2 cans (14.5) oz chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4. tsp pepper
1 (10 oz.) frozen corn
1 tbs. cilantro
Combine all the above ingredients in a crock pot and cook low 6-8 hours or high 3-4 hours and serve with tortilla chips, cheese, and sour cream.