Yields8 ServingsPrep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
1lbboneless, skinless chicken breast
14.50oztomatoes with green chiles
10ozenchilada sauce
1large yellow onion, chopped
2cupslow sodium chicken broth
avocado, optional topping
sour cream, optional topping
shredded cheese, optional topping
tortilla strips, optional topping
1
In a 5- to 6-quart slow cooker, add chicken, tomatoes with their juice, sauce, onion and broth; cover and cook on high 4 hours or low 8 hours or until chicken shreds easily. Transfer chicken to large bowl; shred with 2 forks. Stir chicken into slow cooker. Makes about 7 cups.
2
Serve soup garnished with avocado, cilantro, cheese, sour cream and/or tortilla strips, if desired.
Ingredients
1lbboneless, skinless chicken breast
14.50oztomatoes with green chiles
10ozenchilada sauce
1large yellow onion, chopped
2cupslow sodium chicken broth
avocado, optional topping
sour cream, optional topping
shredded cheese, optional topping
tortilla strips, optional topping
Directions
1
In a 5- to 6-quart slow cooker, add chicken, tomatoes with their juice, sauce, onion and broth; cover and cook on high 4 hours or low 8 hours or until chicken shreds easily. Transfer chicken to large bowl; shred with 2 forks. Stir chicken into slow cooker. Makes about 7 cups.
2
Serve soup garnished with avocado, cilantro, cheese, sour cream and/or tortilla strips, if desired.
