Chicken Enchilada (Slow Cooker Soup)

 

          Total Time/

             6 hrs 50 Mins:

          Cook Time/

             6 hrs 30 Mins:

          Prep Time/

              20 Mins:

          Servings/

                6:

             Ingredients:

         1.4 cup Chopped fresh cilatro

         1 teaspoon salt 

         1 (15.25 ounce can whole kernel corn                  drained

         1 white onion Chopped 

         1 teaspoon ground cumin

         1 (14.5 ounce can diced tomatoes                        undrained.

         1 (4 ounce can diced green chiles

         2 bay leaves 

         1 (14.5 ounce can chicken broth

         1 teaspoon chili powder

         1 (10 ounce can enchilada sauce

  

        3 cloves garlic minced

        1 pound skinless boneless chicken                     breast halves

       1.4 teaspoon ground black pepper Or to

             Taste

               Directions:

               Step.1

Wash and dry both chicken and (breast) ||

Place chicken in bottom of slow cooker || Add (chicken broth) (pepper) salt and (chili powder) (garlic (bay leaf) and cumin green chilies (enchilada sauce) onion corn tomatoes || Cover and cook on low flame for (5 to 6) hours ||

              Step.2.

Take out the chicken in a big (plate) || and then (cut the meat) using two cutters || Put the chopped (chicken) back in the (slow cooker) || and mix well and continue cooking for (30 to 60) minutes || and remove (bay leaves) before serving ||

  

           Nutrition Facts:

               Per    -      serving

            18g 

            Protein

             3g

             Fat

             186

            Calories 

             23g

             Carbs