3 large chicken breast
28 oz canned green enchilada sauce
2 8oz cans Mexican Hot Sauce Style Tomato Sauce
2 14 oz cans tomato sauce
1/8 cup taco seasoning
2 tsp cumin
2 tsp chili powder
3 tsp dried cilantro
1 cup chopped carrots
Fill crockpot with water or chicken stock
Pour all in a crockpot and cook on high for 4-6 hours. I pull the chicken breast directly from the freezer and so the prep time is minimal.
Remove chicken and using forks, pull the chicken. Add back to soup.
2 cans corn
2 cans black beans
1 can salsa
1 small can green chilis diced
Serve with corn tortilla chips, diced avocado, diced onions, chopped cilantro, sour cream and grated pepper jack cheese or mexican cheese blend and a squeeze of lime juice.
