2 boneless, skinless chicken breasts
1 green bell pepper, chopped
1/2 red onion, chopped small
juice 1/2 lemon
1 tbsp garlic, minced
1 can kernel corn, drained
1 can Rotel (tomatoes and chiles)
1 4 oz can diced green hatch chilis
48 oz or 6 cups chicken broth
1 bunch cilantro, stemmed and rough chopped
1 tsp cumin
1 tsp chili powder
salt and pepper (to season chicken)
2 tbsp olive oil
Toppings:
crushed tortilla chips per bowl
monterrey jack cheese
sour cream
Combine main list of ingredients in crockpot, and cook on high for 4-5 hours. Remove chicken and shred, and return to pot. Serve immediately, or set to low until ready to serve. Alternately, cook on low for 7-8 hours (just enough time to set the crockpot and go to work!).
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2 comments:
wow you have been in the missing ranks lately.
This looks wonderful. I will save it for when I am not on programed diet. It is totally diet card friendly if i use low fat SC and cheese, as well as some whole wheat tortilla.
Wow this looks good, and in the crock pot already makes this soup a winner, thanks for the recipe to try.
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