Gluten free recipe for:
This soup is so easy and tasty, everyone will be wanting the recipe!Submitted by: Becky
Prep Time: 10 Minutes
Cook Time: 3-4 Hours
Ingredients: 1 lb. frozen chicken breasts
1 15 oz can diced tomatoes
1 10 oz can enchilada sauce or taco sauce
1 medium onion, chopped
1 4 oz can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz canned chicken broth or about 2 cups homemade
1/2 tsp cumin
1/4 tsp chili powder
1 tsp sea salt
1/4 tsp black pepper
1 bay leaf
10 oz frozen corn
2 cups cooked beans (any kind...I use a mixture of red and black beans)
Sour cream, shredded cheddar cheese and tortilla chips to top it off
1. Put everything except the sour cream, cheese and chips into a crock pot and cook it at approximately 250 degrees for 2-3 hours.
2. Remove the chicken breasts, shred them, and put it back in.
3. Give the soup a stir and continue cooking for about another hour at 200 degrees.
4. Top with sour cream, shredded cheese and crushed tortilla chips. This soup is wonderful accompanied by Cornbread Muffins (see recipe).
We serve this with Cornbread Muffins.