This recipe from Money Saving Mom was one that I had planned to make for my friend who recently had a baby. I ran out of chicken so I didn’t get to it. We had ground chicken in the freezer so I thought I tried the recipe with that instead. WRONG! There is a reason they use chicken breasts. At the end of the recipe, you remove the chicken and the soup is blended. Ground meat does not blend well. In hindsight, I should have added the meat at the end and it would have been fine. The flavor of the soup was still wonderful in spite of the texture!
Nutrition Info per Serving (without condiments)
Calories 116, Fat 4g, Cholesterol 35mg, Sodium 489mg, Carbs 7g, Sugar 3g, Protein 13g
- 1 ½ – 2 large boneless, skinless chicken breasts
- 1 (24 oz) can whole peeled tomatoes, mashed
- 1 (10 oz) can enchilada sauce
- 1 yellow onion, chopped
- 1 (4 oz) can chopped green chile peppers
- 2 cloves garlic, minced
- 4 cups water
- 2 teaspoons chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Crumbled tortilla chips
- cream (sour or Mexican)
- shredded cheese (cheddar or Mexican mix)
- Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, water, chicken bouillon, and spices into slow cooker.
- Cover, and cook on high for 4 to 6 hours or low for 6 to 8 hours
- When it’s done remove chicken and shred with 2 forks. The smaller the better since you can’t really cut up your soup.
- Tip – once you remove the chicken place the chunky stuff into a blender and blend until smooth.
- To serve, mix in some cream, cheese and tortilla chips.