CrockPot Chickadilla Soup Recipe

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!

Chickadilla Soup

Ingredients

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

   Directions

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!