2 boneless, skinless chicken breasts
2 cans black beans, drained and rinsed
1 can (32 oz) green enchilada sauce
1 bunch green onions, chopped
1 1/2 c. frozen corn
2 cloves garlic, minced
3 T. cilantro
Water or chicken broth to thin as needed
Combine all ingredients. Cook on low 5 to 6 hours in crock pot; when cooked, shred chicken and serve. (Or bring all ingredients to a boil on the stovetop and then simmer for 30 to 40 minutes.) Serve with sour cream, cheese and corn chips.
I removed the chicken breasts from my freezer meal. Cooked the soup in the crock pot and grilled the chicken on the bbq. Then cut up the chicken and added back to the soup. It was really good this way. I think the chicken had more flavor that way but it did add a couple of extra steps
No comments:
Post a Comment