Ingredients
- 1 lb raw chicken breast*
- 1/2 c diced sweet onion
- 3 c chicken broth
- 1 10.5 oz can cream chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 14.5 oz can diced tomatoes with green chiles undrained
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 c sour cream
- crushed tortilla chips cheese, and diced avocado for topping
Instructions
- Place chicken breast, onion, broth, canned soups, tomatoes, and seasonings in a slow cooker, cover, and cook on high for 2 hours. After two hours, add in bell pepper, re-cover the slow cooker, and cook on high for another 2 hours. A few minutes before serving, stir in the sour cream until it dissolves in the soup and shred the chicken in the slow cooker using two forks.
- Serve soup in bowls and top with crushed tortilla chips, shredded cheese, and diced avocado to your liking!
Notes
*If your chicken breast pieces are thick, go ahead and slice them in half to make them thinner to ensure they get completely cooked in the slow cooker.