Monday, November 29, 2010

Taco Soup

1 1/2 pounds boneless skinless chicken, cooked and shredded
1 can whole tomatoes (15 oz) (I just use a can of puree tomatoes because my husband hates tomato chunks)
1 can enchilada sauce (10 oz)
1 medium onion, chopped
1 can chopped green chilies (4 oz)
1 clove garlic, minced
2 cups water
1 can chicken broth (14.5 oz)
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 package frozen corn (10 oz)
1 tbsp cilantro

Mix all the above ingredients in either a crock pot or stove top until cooked all the way through. Garnish with more cilantro, cheese, sour cream, tortilla chips, etc.

1 comment:

  1. thanks for your comment! love meeting new bloggers! one of my NY resolutions was to cook more so I will definitely be visiting your blog! that pumpkin truffle and cuc-avocado salad look SO good!