Wow, 2 months since my last post?! I think I officially deserve the award for the worst blogger ever. What can I say, except for chasing around after a crazy little toddler all day keeps me busy! Maybe I can win you all back with this delicious recipe that is oh so perfect for Fall. This is too easy and yummy not to try..hope you guys enjoy!
3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
32 oz. Chicken Broth (4 Cups)
19 oz. Can Enchilada Sauce
15 oz. Can Black Beans, drained and rinsed
15 oz. Can Corn, drained
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano
Shredded Cheddar & Monterrey Jack Cheese, Diced Avocado, Sour Cream, Tortilla Strips
(I made my own tortilla strips by taking corn tortillas, cutting them into thin strips and frying them until crispy)
Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, pushing it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.