Slow Cooker
Dump-and-Go Chicken Tortilla Soup
Tortilla Chips and Avocado
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 (10-oz) can diced tomatoes and green chiles
- 1 (10-oz) can enchilada sauce
- 1 (10-oz) pkg frozen corn
- 1 (4-oz) can chopped green chiles
- 4 cloves garlic, minced
- ½ tsp ground cumin
- 1 tsp chili powder
- 2 (14.5-oz) cans chicken broth
- 1 lime, cut into wedges
Instructions
- Place chicken, tomatoes, enchilada sauce, corn, green chiles, and garlic in a 5-or 6-quart slow cooker; sprinkle with cumin and chili powder.
- Pour broth over ingredients; cover and cook on LOW 5 hours.
- Uncover and shred chicken using 2 large forks. Cover and cook on LOW 2 to 3 hours longer.
- To serve, squeeze lime over each serving, and top with a handful of crushed tortilla chips and avocado.
Side Dish Ingredients
- 1 (11-oz) pkg tortilla chips
- 2 avocados, chopped
Side Dish Instructions
- Serve desired amount of chips and chopped avocado as soup toppers.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
