Ingredients:
1 Can Cream of Chicken Soup
1 Cup (8oz) Light Sour Cream
1/2 cup Milk
2 tsp Chili Powder
1 tsp Cumin
1 lb Chicken Breast – cubed or shredded (can be either cooked or raw – I had raw chicken)
8 Corn Tortillas – ripped into bite size pieces
1 Chopped Green Pepper
1 can (14oz) Mexican Style Tomatoes
1 1/2 cups Cheese (Mexican blend or just cheddar)
Directions –
Add everything, other than about 1/2 a cup of the cheese, to your slow cooker. I used raw cubed chicken, mixed it all right in my slow cooker and just ripped the corn tortillas into the mixture. Cook on high 4-6 hrs or low 8-10 hrs. Spread the leftover 1/2 cup of cheese on top just before serving. Really easy and really good 🙂
Oh, I guess I did take a picture after I got it all together in the slow cooker but before it was actually cooked!
Ingredients
- Can Cream of Chicken Soup
- 1 Cup (8oz) Light Sour Cream
- 1/2 cup Milk
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 lb Chicken Breast - cubed or shredded (can be either cooked or raw - I had raw chicken)
- 8 Corn Tortillas - ripped into bite size pieces
- 1 Chopped Green Pepper
- 1 can (14oz) Mexican Style Tomatoes
- 1 1/2 cups Cheese (Mexican blend or just cheddar)
Instructions
- Add everything, other than about 1/2 a cup of the cheese, to your slow cooker.
- I used raw cubed chicken, mixed it all right in my slow cooker and just ripped the corn tortillas into the mixture.
- Cook on high 4-6 hrs or low 8-10 hrs.
- Spread the leftover 1/2 cup of cheese on top just before serving.
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