It's winter time and that means two things, getting out my Crockpot and making soups! I love my Crockpot! I love the convenience, I love how you can throw a bunch of ingredients together and come back some hours later and it is done! Crockpots rock! One of my most popular recipes is a Crockpot recipe, Crockpot Creamy Chicken and Rice.
Today I am going to share with you this delicious Chickadilla Soup. You can eat it as a soup OR serve it over rice. Either way its awesome and good for you! Enjoy!
3 boneless, skinless chicken breasts
30 oz diced tomatoes
10 oz mild enchilada sauce
1/2 chopped medium onion
1 Tbs chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
1/2 tsp black pepper
1. Trim chicken breast and place on bottom of a 6 quart slow cooker.
2. Add the rest of the ingredients and mix well.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About half way through (once chicken is cooked thoroughly) remove, shred and add back into the mixture.
** Recipe adapted from adapted from Kashi
Happy Healthy Eating!