Since it might be soup weather someday, I thought I'd share a bit more soupin'!

This is a crock pot recipe I got off allrecipes.com ages ago. You will need

  • A crock pot
  • 1 lb shredded chicken (actually, you can just put in frozen chicken and shred it an hour or so before you eat)
  • 2 cans Rotel tomatoes (the original recipe calls for a can of mashed whole tomatoes and a can of green chiles; that is too much work!)
  • 1 10 oz can of enchilada sauce
  • 1 medium onion, chopped (I do mine in big "petal" kind of chunks)
  • 2 cloves garlic, minced
  • 2 cups water
  • 14.5 oz chicken broth
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt (you can probably omit this)
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 1 10 oz package of frozen corn (fun fact: no one makes a 10 oz package of frozen corn. I have no idea where the people who made this recipe were shopping)
  • Some chopped cilantro

How do you cook it? You pretty much just put it all in the pot and let it cook all day. Serve it on top of corn tortilla chips; top with shredded cheese and fresh cilantro.