Ingredients
The following ingredients have 4 Servings
- 1.5 - 2 lbs. boneless skinless chicken breasts
- 10.50 oz. cream of chicken soup
- 1 small yellow onion (diced)
- 15 oz. black beans (drained)
- 1 jalapeno (seeds removed and minced)
- 7 oz. Mexicorn (drained (can use any canned corn) )
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 14.5 oz. chicken broth
- 1 1/2 cups red enchilada sauce ((from 28-oz. can, stir well before measuring))
- 1/4 cup finely chopped cilantro
- 1 lime
- 8 yellow corn tortillas
- 2 Tbsp. vegetable or canola oil
- 1/4 tsp. salt
- shredded cheese
- avocado
Instruction
- Add the chicken breasts, cream of chicken soup, onion, jalapeno, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.
- Add the chicken broth and enchilada sauce. Stir.
- Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 6-8 hours.
- When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.
- Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting while you make the tortilla strips.
