Ingredients

The following ingredients have 4 Servings
  • 1 cup diced onion
  • 4 garlic cloves (minced)
  • 1 32 oz. carton chicken broth
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1/2 tsp ground black pepper
  • 1 10 oz. can Campbell's Tomato Soup
  • 1 10 oz. can red enchilada sauce
  • 1 cup crushed tortilla chips
  • 4 cups colby-jack cheese (shredded)
  • 3-4 chicken breasts
  • 1 cup corn (frozen or canned)
  • Garnish with toppings such as sour cream (mozzarella shredded cheese, crushed tortilla chips, diced avocado and/or tomatoes)

Instruction

  • Label freezer bag with cooking instructions and date.
  • Place all ingredients into freezer bag, except corn, crushed tortillas and garnish toppings.
  • Thaw in fridge over night.
  • Dump bag into slow cooker along with crushed tortilla chips and cook on low approximately 6 hours.
  • 30 minutes prior to end of cook time, remove chicken breasts & shred.
  • Stir contents of slow cooker, making sure all cheese is incorporated.
  • Add shredded chicken back to slow cooker along with corn.
  • Stir & finish cooking time.
  • Garnish as desired.
  • Serve and enjoy!