Ingredients
4 chicken boneless skinless chicken breasts (shred after cooking)
1 package of frozen corn
15 ounces diced tomatoes drained
6 cups chicken stock (made it from chicken base)
One half teaspoon cumin
One half cup onion chopped
1 small can diced green chilis
1 can mild enchilada sauce
One quarter teaspoon chili powder
one half teaspoon salt
few dashes of pepper
1 pouch of white rice (cooked)
monterey jack cheese, shredded
corn tortillas for chip topping
avocados cubed
Preparation
1.Add all the ingredients, except the cheese, rice and corn tortilla strips and avocados to your crock pot. Cook on low for 8-10 hours 2. Shred chicken 3. Add rice 4. Add cheese just before serving. 5. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in oil or brush both sides of tortillas with oil and bake at 400 til crispy then salt them and sprinkle on top of your soup. 6. Add cubed avocados too!
