All the best of a chicken enchilada, made as a soup in a crock pot.
Yield: 1 serving
Ingredients
2 chicken breasts
1 medium onion chopped
1 can(s) chilis
14 ounce(s) diced tomotoes
1 box(es) frozen corn
3 cup(s) chicken broth
1/2 cup(s) fresh cilantro chopped
3 clove(s) garlic minced
1 teaspoon(s) cumin
1 teaspoon(s) oregano
salt and pepper
olive oil
monteray jack cheese shredded
scallions chopped
Preparation
Combine all ingredients in a crockpot, except cheese and scallions. When fully cooked, shred chicken and put back into soup. Top each bowl with cheese and scallions.
