Ingredients
1
carton (32 oz) Progresso™ chicken broth
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (11 oz) whole kernel corn, red and green peppers, drained
1
can (10 oz) Old El Paso™ red enchilada sauce
1
cup chopped onions
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
teaspoon ground cumin
1
teaspoon chili powder
1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts
1/2
teaspoon pepper
1/2
cup chopped fresh cilantro
4
cups tortilla chips, coarsely crushed
1/2
cup sour cream
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.
