1.5 LBschicken breasts or thighsboneless & skinless
2cubeschicken bouillon
6Cwater
1candiced tomatoes
1orange or yellow bell pepperseeded & diced
½medium oniondiced
2clovesgarlicpeeled & minced
1Cprepared red enchilada sauce
3TBtaco seasoning
1TBground cumin
Chips & Soup Toppings
3Ctortilla chipscrushed
1avocado
1limecut in wedges
fresh cilantro
shredded cheese
hot sauce
sour cream
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Instructions
Set the slow cooker to high for 2 hours. Add in bouillon cubes dissolved in 6 cups of water.
Cut the chicken in large pieces and then put it into the broth in the slow cooker. Cover and let cook 2 hours on high.
Once 2 hours are done, remove the chicken and set aside to cool for a bit while you prep the other ingredients.
To the broth in the slow cooker, add the diced bell pepper, onion, garlic, and the canned tomatoes plus juice. Next, add in the enchilada sauce, taco seasoning, and cumin. Stir to combine.
Shred the cooled chicken with your hands or two forks. Place the shredded chicken back into the slow cooker.
Set the slow cooker on low for 4 hours and let cook. Once the soup is ready, leave the slow cooker on warm. Taste for spice level and your preference. Add hot sauce if with to have a spicier broth.
Prepare soup bowls with about ½ c of tortilla chips on the bottom. Ladle the soup over the chips.
Top with avocado, lime juice, cilantro, etc. A great list of delicious topping is listed above.