Something very similar to this will appear in Kathy’s Kitchen soon. Sounds wonderful for the cold weather.
READY IN ABOUT 7 hrs
"A tasty, quick, hot meal! We like to top the bowls of
soup with crushed corn tortilla chips, shredded cheese or chopped green onions
-- sometimes all three."
1 pound skinless, boneless chicken breast halves
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can diced tomatoes including juice
1 (14.5 ounce) can chicken broth
1 (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chiles
1 white onion, chopped
1/4 cup chopped fresh cilantro
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste
PREP
15 mins
COOK
6 hrs 30 mins
READY IN
6 hrs 45 mins
Directions
1. Rinse and pat dry the chicken breasts, then place into
the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada
sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder,
salt, and black pepper.
2. Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.