Sunday, November 4, 2012

Chikadilla Soup


Serves 8-10
  • 1 lb boneless, skinless chicken breasts or thighs
  • 15-oz diced tomatoes
  • 10-oz mild enchilada sauce
  • 4-oz mild green chilies
  • 1 qt (4 cups) chicken broth
  • 2 15-oz cans of black or pinto beans
  • 15-oz corn
  • 1/2 medium onion, diced
  • 1 TBS chopped, fresh cilantro
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
Place all ingredients in a slow cooker and stir until well combined. Cook on low for 6-8 hours or on high for 3-4 hours. Once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cooking time. Serve with tortilla strips, sour cream, shredded cheese, and/or whatever else you like.

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