Ingredients
The following ingredients have 8 Servings
- 2 large boneless skinless chicken breasts (about 1 1/2 pounds)
- 2 large carrots (peeled and thinly sliced)
- 1 large onion (peeled and chopped)
- 4 cloves garlic (peeled and chopped)
- 2/3 cup chopped cilantro
- 1/2 - 1 whole jalapeno (seeded and chopped)
- 1 bay leaf
- 2 cans Old El Paso Red Enchilada Sauce
- 32 ounces chicken broth
- 2 avocados
- 2 tomatoes (diced)
- 1 cup shredded monterey jack cheese
- 12 Old El Paso Tostada Shells
Instruction
- Place the chicken breasts, carrots, onions, garlic, cilantro, jalapeno, bay leaf, Old El Paso Enchilada Sauce, and chicken broth in a large slow cooker. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and turn the slow cooker on medium to low. Slow cook for 8-10 hours.
- When ready to eat, remove the chicken breasts and shred with two forks. Place the chicken back into the soup. Then crumble 8 Old El Paso Tostada Shells into the soup and stir.
- To serve: Ladle the hot soup into bowls and garnish with more crumbled tostada shells, a sprinkle of cheese, sliced avocado, and diced fresh tomato.