All the flavors of my favorite enchiladas brought to life in a delicious slow-cooker soup! With shredded chicken, corn, cheddar cheese and sour cream in a spicy, creamy, green chile and tomato infused broth.
I combined my chicken tinga tostadas and Tex-Mex rice into a soup! Thank-you Mom. Sometimes you give me the best ideas. Tender cubes of chicken, rice and corn swimming in a mildly spiced broth with confetti-sized pieces of onion, red bell pepper, black olives and salsa. I chopped everything smaller than usual