Chicken Enchilada Soup

by Hannah Hamill (Serves 6)

Ingredients:

• 3 whole chicken breast, boneless and skinless
• 2 cans Las Palmas Green Enchilada Sauce, large
• 3 cans tomato sauce, small
• 3 cloves garlic, pressed/ minced
• 2 tsp cumin
• 1 can chicken broth
• 1/2 cup flour

Directions:

1. Cover chicken breasts with water, boil and then shred.
2. Mix together in crock pot, cover and cook on high for 2-3 hours or low for 4-5 hours.

Serve with:

• Cheddar or Jack cheese
• Sour Cream
• Avocados, cubed
• Cilantro, chopped
• Tortilla Strips, fried in oil
• Tomatoes, chopped
• Green onions, chopped
• Black Olives, sliced