4 cups shredded cooked chicken
3 cups water
2 (14-ounce) cans chicken broth
1 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, rinsed, drained
1 (10-ounce) can mild enchilada sauce
1 (11-ounce) can whole kernel corn with bell peppers, drained
2 tablespoons finely chopped fresh cilantro*
2 teaspoons finely chopped fresh garlic
1 teaspoon ground cumin
Salt, if desired
Pepper, if desired
6 (8-inch) whole wheat tortillas
1/2 teaspoon garlic salt
- Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.
- Cut remaining pieces of tortillas into thin strips; toss with melted butter. Bake until crisp; serve on soups, salads etc.
- Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors. Prepare football-shaped tortillas as directed.
- Read more about this recipe on Recipe Buzz® Blog.