Chickadilla Soup
1 lb boneless skinless chicken breasts or thighs
30 oz diced tomatoes
10 oz mild enchilada sauce
4 oz chopped mild green chilies
1 quart chicken broth
2 15 oz cans of black or pinto beans
10 oz frozen corn
1/2 medium onion, chopped
1 Tbs chopped fresh cilantro
1 tsp cumin, chili powder and salt
1/2 tsp black pepper
Place all ingredients into a 6 qt slow cooker. Mix. Cook on Low for 6-8 hours or on High for 3-4 hours.
After a few hours, once chicken is thoroughly cooked, remove from pot, shred and return to pot for remaining cook time. Add serving options per taste.
Serving suggestions: tortilla chips, hot sauce, sour cream, lime wedges, fresh avocado, shredded cheese, fresh cilantro.
I loved this soup though I renamed it Chicken Enchilada Soup because saying "Chickadilla" makes me feel like an idiot. It's from Kashi where their tagline says, "A kid-friendly recipe with good stuff inside" and they were for real. Bella helped me make it and ate it really well - all 7 days it fed us. It says it freezes well so I made it for a friend after she had her baby and I think it froze well for her. This is definitely one of my favorite new recipes.
