Fall is here and it is the perfect time for soup and slow cookers! If you have been stocking up on the General Mills items, check out this recipe! Of course, substitute a different brand if you don’t have the GM brand.
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Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups water
- 1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
- 1 can (11 oz) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
- 1 can (10 oz) Old El Paso™ enchilada sauce
- 1 large onion, chopped (1 cup)
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 cup chopped fresh cilantro
- 4 cups tortilla chips, coarsely crushed
- 1/2 cup sour cream
Directions
- Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with salt and pepper. Cook 4 minutes, turning once, until browned on both sides. Place chicken in slow cooker. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.
- Cover; cook on Low heat setting 4 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Cover; cook 30 minutes longer. Top each serving with 1/2 cup crushed tortilla chips and 1 tablespoon sour cream.