I took the original recipe from the crock pot slow cooker recipes and modified it a little to my taste. It is wonderful for a cold day and smells amazing while it is cooking.
Ingredients: [‘boneless skinless chicken breasts’, ‘stewed tomatoes’, ‘green chilies’, ‘enchilada sauce’, ‘chicken broth’, ‘onion’, ‘garlic cloves’, ‘ground cumin’, ‘chili powder’, ‘pepper’, ‘sea salt’, ‘fresh cilantro’, ‘frozen whole kernel corn’, ‘yellow squash’, ‘zucchini’, ‘avocado’, ‘baked corn tortilla chips’, ‘shredded cheddar cheese’]
Quantity of Ingredients: [“4 boneless skinless chicken breasts, cooked and shredded “,”1 (14 1/2 ounce) can stewed tomatoes, drained “,”2 (4 ounce) cans chopped green chilies”,”1 (28 ounce) can enchilada sauce”,”1 (14 ounce) can chicken broth”,”1 cup finely chopped onion”,”2 garlic cloves, minced “,”1 teaspoon ground cumin”,”1 teaspoon chili powder”,”3/4 teaspoon pepper”,”1 teaspoon sea salt”,”1/4 cup finely chopped fresh cilantro”,”1 cup frozen whole kernel corn”,”1 yellow squash, diced “,”1 zucchini, diced “,”1 ripe avocado”,”1 bag tostitos baked corn tortilla chips”,”8 ounces shredded cheddar cheese”]
Number of Servings: 8
Steps: [‘Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, cumin, chili powder, pepper, salt, cilantro, corn squash and zucchini in crock pot or slow cooker. Cover; cook on LOW 8 hours. To serve, fill individual bowls with soup. Garnish with baked tortilla chips, cheese and freshly diced avocado.’]