As a big fan of chicken tortilla soup, this is a version that I came up with - I think it came out very nicely!
Here's what you need:
1 pound boneless, skinless chicken thighs
1 (15.25 oz) can whole kernel corn, drained
2 (14.5 oz) cans Ro-Tel (I used mild for this recipe)
1 (32 oz) box low sodium fat free chicken broth
1 (10 oz) can enchilada sauce
1 cup diced onion
1/4 cup chopped cilantro (I used the pre-cut cilantro in the tube)
2 bay leaves
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon ground black pepper, or to taste.
Here's what you do:
Rinse and pat dry the chicken thighs. Place in the bottom of a slow cooker (I used a 4 QT for this recipe). Add the corn, Ro-Tel, broth, sauce, onion, cilantro, bay leaves, cumin, chili powder, salt and pepper. Cook on Low for 6 hours. Remove the chicken thighs to a plate or cutting board. Allow to cool slightly, then use two forks to shred chicken. Return the shredded chicken to the slow cooker and continue cooking for 30 to 60 minutes. Serve topped with cheese, sour cream and/or avocado.
If you prefer a thicker soup, use half chicken broth called for. Adjust spiciness by using a hot Ro-Tel or more chili powder. You could even add some jalepenos for more heat. This recipe is very easy and great for a rainy or cold day!
