Here's another variation of previous posted soup recipe.
Chicken Enchilada Soup
2 can's of black beans
2 can's of chili red beans
1 can of rotel
1 can of diced stew tomatoes
1 4oz can of tomato sauce
5 blsl chicken thighs
1 8oz can of water
1 can of green chilies
2 chopped carrots
2 zucchini chopped
1/2 a med onion chopped
1 cup of rice
1/2 tsp of cumin
1/2 tsp of sea salt
Put the chicken (cubed pieces) in the crock pot for about 2 hours on low with cumin and salt for taste. Then add the rest of ingredients, cook on low.
add 1 cup of uncooked rice about 30 minutes before serving.
Top with crumbled tortilla chips, sharp cheddar cheese and a little pico de galo.
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