Chicken Enchilada Soup

 

On a cold winter day

 

 

 

      nothing is better than

a little soup.  (At least, that is what I think.)

 I generally don't share many recipes,

but I tried this super yummy soup

 that was easy, delicious

and the kids loved it

 

 

 

 

5  (5 oz) chicken breasts– cooked, shredded

1 (15 ounce) can  diced tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

4 cups water

1 (14.5 ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn

 

 

  1. Place all the ingredients into a crock pot.  

(I put mine in a oven safe pot and cooked it for about 5 hours at  350 degrees.)
 

2.  Cover, and cook on low setting for 6-8 hours or on high setting for 3 to 4 hours.
 

3.  Remove and discard the bay leaf from the pot.

4. Serve and add a little shredded cheese, sour cream
and maybe a couple tortilla chips

 

It was delicious.

The recipe is adapted from the Tervis blog,
which I changed up a bit to our own tastes. 
You can check out their version. 
Plus, I LOVE
their products that are made in the USA
and have a lifetime guarantee.
Let's just say I have several.
 

 

 

 

P.S. Don't forget to check out the Don't Let the Door Hit You and
the Sew She Sews hop that continues through this week.
You can find the schedule Here!
 

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