Ingredients
3 boneless, skinless chicken breasts
2 cloves garlic, minced
1 yellow onion, diced
3 10 oz Rotel diced tomatoes with chilies, including juice
½ cup frozen corn
2 ½ cup chicken broth
1 cup of water
1 can green enchilada sauce, green chilies mild
¾ tsp cumin
¾ tsp chili powder
2 bay leaves
¼ tsp dried cilantro
Salt and pepper
Bag tortilla chip, broken up
Monterey jack cheese, shredded
1 avocado, diced (optional)
Sour Cream
Sour Cream
Directions:
Place chicken in Crock-Pot slow cooker and season with salt and pepper.
In a blender, combine, garlic, onion, tomatoes, 1 cup chicken broth, enchilada sauce, cumin, and cilantro. Blend and pour over chicken. The add the rest of the chicken broth, water, chili powder, frozen corn and bay leaves
Cook on high for 3 hours and low for 4. With 2 forks shredded the chicken 2 hour before done and add back to the crock-pot. Adjust salt and pepper if needed.
Serve in soup bowls, topping each with shredded cheese, tortilla chip, and sour cream. Serve with cheese quesadilla. Enjoy!
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