Ingredients

4 chicken boneless skinless chicken breasts (shred after cooking)

1 package of frozen corn

15 ounce can diced tomatoes drained

6 cups chicken stock (made it from chicken base)

1/2 teaspoon cumin

1/2 cup onion chopped

1 small can diced green chilis

1 can mild enchilada sauce

1/4 teaspoon chili powder

1 1/2 teaspoon salt

3/4 teaspoon 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!