This is the perfect cold weather soup!
One thing that I occasionally do is freeze half of a large soup or chili recipe.
That way, if we are really busy one week, I just pull out a container of soup, leave it in the fridge overnight and by the next day it is ready to be heated and served!
I would love to hear your favorite soup/chili recipes! :-)
1 1/2 lbs boneless skinless chicken breasts
2 cans (14 ounce) low-sodium chicken broth
1 can (14 ounce) diced mexican seasoned tomatoes
1 can (4 ounce) green chiles
1 1/2 cups frozen corn
4 cloves garlic, minced
1 onion, diced
2 1/2 tbsp fajita seasoning
10 oz enchilada sauce
2 cups water
1/2 cup half and half
toppings: shredded cheese, avocado, tortilla strips
Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn and garlic into a slow cooker. Pour in water and chicken broth, and fajita seasoning. Cover, and cook on Low setting for 6 to 8 hours (or longer) or on High setting for 3 to 4 hours. Shred chicken, return to slow cooker. Add half and half and cilantro. Cook an additional half hour. Garnish as desired.
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