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Southwest Chicken Soup

12 servings (serving size 1 cup)
  • 4 boneless, skinless chicken breasts, cooked and shredded
  • 2 cups vegetable broth
  • 1 (28-ounce) can enchilada sauce
  • 1 (16-ounce) can pinto beans, drained
  • 1 (14- to 15-ounce) can diced tomatoes
  • 1 cup fresh whole kernel corn
  • 1 (4-ounce) can chopped green chilies
  • 1 cup chopped onion
  • 1 red pepper, cut into 1/2-inch pieces
  • 1 jalapeño pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Avocado slices for serving
  • Tortilla chips for serving

Add chicken, broth, enchilada sauce, beans, tomatoes, corn, chilies, onion, peppers, garlic, chili powder, and cumin to Nomad® 6-quart cooking pot. Close cover. Cook on LOW 6 to 8 hours or on HIGH 3 to 5 hours. Serve with avocado slices and tortilla chips.

Note: This recipe can be increased by 1 1/2 times for use in the Nomad® 8-quart slow cooker.

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