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Place all soup ingredients in a slow cooker and cover. If chicken is frozen, cook on high for 1 hour, then reduce to low for 7-8 hours, or just cook on high for 5-6 hours. If chicken is fresh, cook on high for 4 hours or low for 7-8 hours. Remove chicken from slow cooker and shred it with 2 forks. It should shred very easily. Return it to the slow cooker and stir soup to combine everything. Serve immediately with cilantro, sour cream, cheddar cheese and taco chips on top. Soup can be stored in refrigerator for 2-3 days, or can be frozen for 2-3 months. Recipe adapted from Baked by Rachel.
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
Enameled Dutch oven for braising, bread baking, stewing
Black matte enamel interior — superior browning and self-basting lid