Author Pam - For the Love of Cooking / Original by Allrecipes
Ingredients
Soup:
2-3tspvegetable oil
1small sweet yellow oniondiced
1tspcumin
1tspchili powder
3clovesof garlicminced
4cupschicken broth
110 oz can of whole tomatoes, mashed
110 oz can of enchilada sauce
14 oz can of green chiles
2tbspfresh cilantrodivided
1bay leaf
Sea salt and freshly cracked pepperto taste
1lbuncooked chicken breastsboneless & skinless
110 oz package of frozen corn
2corn tortillasdiced
Toppings:
Sour cream
Fresh avocado
Monterrey Jack cheeseshredded
Fresh cilantro
Tortilla chips
Lime wedges
Instructions
Preheat the oven to 275 degrees.
Heat the vegetable oil in a large Dutch oven over medium heat.
Add the diced onion to the hot oil and cook, stirring often, for 2-3 minutes.
Add the cumin, chili powder, and minced garlic and cook, stirring constantly, for 1 minute.
Add the chicken broth, mashed tomatoes, enchilada sauce, can of green chiles, one tablespoon of fresh cilantro, bay leaf, and season with sea salt and freshly cracked pepper, to taste.
Add the uncooked chicken breasts, frozen corn, and diced corn tortillas then cover with a lid and place into the oven for 4 hours.
Remove the Dutch oven from the oven and carefully remove the chicken breasts.
Shred the meat with two forks then return to the soup.
Add the remaining tablespoon of fresh cilantro to the soup then taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and top with sour cream, fresh avocado, shredded cheese, and fresh cilantro with tortilla chips and lime wedges on the side. Enjoy!
Side Note: To make this soup in a slow cooker, simply add all ingredients into the slow cooker then cover with a lid and cook on low for 6-8 hours or on high for 3-4 hours.