Thursday, October 13, 2011

Kristen's Chicken Tortilla Soup

2 cups chicken broth
1 recipe Enchilada Sauce
4 oz. can diced green chilis
2 large chicken breasts (I cut them into thirds width wise)
1 can black beans (drained and rinsed)
1 bag frozen corn

Place all ingredients in crock pot except the corn. Cook on High for 4 hours. Remove chicken and shred. Return the chicken to crock pot and add corn. Heat through. (About 10 minutes.)
You can top with cheese, tortilla chips, sour cream, or avocado (a fav!).

Serves 4-6.
This is an amaingly easy recipe and full of flavor like we Anderson's like it!!!!!!!!!!

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