Lit Eats
Chickens and tomatoes simmer in enchilada sauce and broth for 7 hours in a slow cooker, perfect Latin-inspired soup for any time.
Ingredients
- 1 Shredded Chicken
- 1 Can Peeled Mashed Tomatoes
- 1 Can Enchilada Sauce
- 1 Medium Onion Chopped
- 5 Cloves Garlic Minced
- 6 quart Chicken Broth
- 1 teaspoon Chili Powder
- 2 Bay Leaves
- 1 dash Black Pepper
- 10 ounce Frozen Corn
- 3 tablespoon Cilantro
- 1 teaspoon Garlic Salt
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