3 chicken breasts cooked and shredded ▢2 14.5 oz cans chicken broth ▢1 28 oz can mild green enchilada sauce ▢2 4 oz cans diced green chiles ▢2/3 c water ▢1 1/2 TB cumin ▢1 TB chili powder ▢1 tsp onion powder ▢1 tsp garlic powder ▢2/3 c corn (if frozen, thaw out) ▢salt and pepper to taste ▢Toppings: Monterrey jack cheese, avocado, sour cream


Step - 1

In a crock pot set to HIGH, combine the chicken broth, enchilada sauce, shredded chicken, water, cumin, chili powder, onion powder, and garlic powder.   

Cook for three to four hours  

Step - 2

Cook for three to four hours  

Step - 3

Sprinkle with pepper and salt to flavor, then garnish with sliced avocados, Monterrey Jack cheese, and sour cream.  

Step - 4

Enchilada-style green chili chicken broth that is perfectly spiced. It is always a crowd-pleaser, substantial, and delectable.  

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