This recipe is originally from my friend Joan, but I've tweaked it a little to make it easier. Super quick to put together, but it does require some planning.
Ingredients
4-5 large chicken breasts - frozen
28 oz can whole peeled tomatoes
32 ounces chicken broth
4 cups water
1 medium onion, chopped
28 oz can enchilada sauce
8 ounce can green chili peppers
2 T chopped garlic
2 t cumin
2 t chili powder
2 t salt
1/2 t pepper
1 bay leaf
Optional Ingredients:
chopped cilantro
shredded cheddar
corn tortillas
Directions
Place frozen chicken in the bottom of your 5.5 - 6 qt. crock pot. Dump in tomatoes, broth, water, onion, enchilada sauce, green chilis, garlic, cumin, bay leaf and salt and pepper.
Cook on low 8 hours, then shred up the chicken and serve, topped with fresh cilantro and cheese. Yum. We usually toast some corn tortillas until they crisp up and serve them with the soup.
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