Recipe Author: Carla DeLong
This is a great crockpot soup for those who don't always have a lot of time for food preparation!
1 onion, chopped
4 frozen chicken breasts
1 15-oz can diced tomatoes, with juice
2 4-oz cans mild chopped green chile peppers [C3 item]
1 15-oz can mild red enchilada sauce
2 minced garlic cloves
1 14.5-oz can fat free chicken broth
1 tsp each: cumin, chili powder, salt
1/4 tp black pepper
1 bay leaf
1 10-oz package frozen corn [C2 item]
1 bunch chopped cilantro [C3 item]
Place onion in bottom of crock pot, then layer chicken breasts on top.
Add diced tomatoes with juice, mild chopped green chile peppers, mild red enchilada sauce, garlic cloves, chicken broth and cumin/chili powder/salt, black pepper and bay leaf.
At the end, add the frozen corn and chopped cilantro (remember cilantro is a C3 item).
Ideas for serving:
fat free parmesan cheese
our cream/plain greek yogurt
Avocado slices and tortilla chips (depending on cycle allowances)
Cook on low 6-8 hours and remove bay leaf.
Remove chicken and shred, return to slow cooker add corn heat until hot top with cliantro - Enjoy