Ingredients
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1 1/2 lbs shredded cooked chicken (I had leftover rotisserie chicken and then tossed in 2 breasts from the freezer to get in the ball p)
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1 (15 ounce) can diced tomatoes
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1 (14 ounce) can hatch green enchilada sauce
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2 (4 ounce) cans hatch diced green chilies (it was a little too spicy for us, I will cut it back to one next time for us)
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1 (15 ounce) can pinto beans, rinsed and drained
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1 medium onion, chopped
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2 tablespoons minced garlic
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2 cups water
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1 (15 ounce) can chicken broth
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2 teaspoons cumin
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2 teaspoons chili powder
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2 teaspoons salt
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2 teaspoons pepper
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15 ounces corn, drained
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2 tablespoons chopped cilantro
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avocado, cubed
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sour cream
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shredded cheese, of your choice
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tortillas or tortilla chips
Instructions
- Combine all ingredients to the corn in the large crock pot.
- Cook for 6 to 8 hours on low.
- If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
- The others items on list are for garnish after this bad boy is cooked.
- Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.