Monday, March 11, 2013

Slow-Cooker Chicken Tortilla Soup

1 pound chicken breast, raw

1 (28 ounce) can whole peeled tomatoes, mashed
1 (19 ounce) can green [medium] enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can low-sodium chicken broth
1 can black beans, drained (*optional)
couple shakes of crushed red pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2  teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn (*optional)
1/2 package frozen chopped spinach (*optional)
1 tablespoon chopped cilantro

All ingredients into slow cooker on low for 8 hours (or high for 4 hours). Take out chicken when cooked (about 1/2 of time), shred, and return to pot.

Topping suggestions:
Sour cream
Sliced avocado
Shredded cheddar
Tortilla chips
Tabasco or other hot sauces