Ingredients :
- 1 lb shredded, cooked chicken
- 1 can whole peeled tomatoes, mashed (15 oz)
- 1 can enchilada sauce (10 oz)
- 1 medium onion, chopped
- 1 can chopped green Chile peppers (4 oz)
- 2 clove garlic, minced
- 2 cup water
- 1 can chicken broth (14.5 oz)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Bay leaf
- 1 packages frozen corn (10 oz)
- 1 can black beans, rinsed (15 oz)
- 1 tbsp chopped cilantro
- Tortilla strips
Method :
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic in slow cooker.
- Pour in water and chicken broth.
- Season with cumin, chili powder, salt, pepper, and bay leaf.
- Stir in corn, beans and cilantro.
- Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
- To serve, sprinkle tortilla strips over soup.
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