Ingredients:
- 1 can of organic chickpeas/garbanzo beans
- 1 can of organic corn
- 1 can or container of enchilada sauce (used 365 organic brand from Whole Foods)
- 2 small containers of green chiles (usually found on international aisle)
- 1 large container of chicken broth (I used organic chicken bone both for added health benefits)
- 1 lb of fresh chicken breast
- 1 tsp olive oil
- Handful of fresh cilantro
- 1 garlic clove
- Pink salt and pepper
- 1 Tbs chili powder (can get away with more if you like a kick)
- 1 Tbs cumin
- Organic yellow corn tortilla shell or chips to break as topping
- Optional-shredded cheddar cheese to top
Recipe:
- Add tsp of olive oil to pan and cook chicken breasts with salt and pepper, remove from heat and let cool.
- Warm-up crock-pot
- Once chicken it cooled cut or shred to smaller pieces, I prefer to use cooking shears
- Add to crockpot: enchilada sauce, can of corn (undrained), drained and washed garbanzo beans, cut-up chicken, 1 pressed garlic clove, chicken broth, green chillies, fresh cilantro, chili powder and cumin and pepper and salt.
- Cooking time can vary based on your slow cooker's setting, I cooked mine for around 2 hours, could go longer on a very low setting.
- Once soup is warmed and cooked, serve with more fresh cilantro, tortilla crumbles, and cheddar cheese