Recipes

INGREDIENTS

• 2 boneless, skinless chicken breasts
• 2 cups chicken stock
• 10oz. can red enchilada sauce
• 2, 14oz. cans black beans
• 14oz. can diced fire-roasted tomatoes
• 15oz. can whole-kernel corn, drained
• 4oz. can diced green chilis
• 2 cloves garlic, minced
• 1 white onion, diced
• 1 tsp. cumin
• 1/2 tsp. salt
• Margaritaville Sea Salt Tortilla Chips, for garnish
• Chopped fresh cilantro, for garnish
• Sour cream, for garnish

DIRECTIONS

1. Combine all ingredients in a slow cooker.  Cook 5 hours on low.
2. Remove chicken and shred using two forks.
3. Add chicken back to slow cooker and continue cooking on low for 1 hour.
4. Serve soup in bowls, topped with Sea Salt Tortilla Chips, sour cream and cilantro.