Ingredients
- boneless skinless chicken breasts- 1½-2 lbs
- onion- 1, peeled and minced (store half of minced onion for day 3- Greek Pita Pockets)
- black beans- 1 15oz. can, drained
- red mild enchilada sauce- 1 28oz. can
- crushed tomatoes-1 15oz. can
- chicken broth- 1 15oz. can
- avocado- 1 , sliced
Instructions
- Place chicken breasts in slow cooker
- Add half of minced onion (store half for Day 3- Greek Pita Pockets), black beans, enchiladas sauce, tomatoes and chicken broth
- Cook on high 5-6 hours
- During last hour of cooking, chicken will shred upon stirring with spoon
- Serve soup garnished with avocado slices
Slow Cooker Chicken Tortilla Soup is perfect with the following dishes:
Ingredients
- polenta, prepared- 1 chub (tube)
- Staples
- minced garlic- 1 tablespoon
- olive oil
- salt
- dried oregano
- paprika
Instructions
- Heat olive oil in medium non-stick skillet
- Season both sides of polenta with salt, a pinch of basil and paprika
- Cook polenta rounds (slices) in olive oil until brown, approximately 4 minutes each side
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