GREEN ENCHILADA CHICKEN SOUP (CROCK POT)

  • 1.5 LBS. SKINKESS CHICKEN BREASTS
  • 1 (10 OZ.) CAN GREEN ENCHILADA SAUCE
  • 1 CUP CHICKEN BROTH
  • 1 CUP DICED GREEN BELL PEPPER
  • 1 CUP DICED ONION
  • 1 CUP DICED TOMATOES
  • 1 (4 OZ,) CAN DICED GREEN CHILES 
  • 2 CLOVES GARLIC, MINCED
  • 1 Tsp. GROUND CUMIN
  • 1 Tsp. DRIED OREGANO
  • SALT TO TASTE
  • 1 CUP SHREDDED CHEDAR CHEESE
  • 1/4 CUP CHOPPED FRESH CILANTRO

Start by putting the chicken breast to the bottom of the crock pot, season with salt, oregano and cumin, add the chicken broth, the green enchilada sauce the green chiles and the vegetables.

Cook on Low for 6-8 hours or on High for 3-4 until chicken is cook and tender.  About 1/2 hour before finish cooking, shred the chicken, add the cheese and the cilantro.  Cook until cheese is full melted.


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