1 lb boneless chicken breast

5-6 cups chicken broth

1 can stewed tomatoes Mexican recipe, drained

2 cans Mexican style tomato sauce with chilies

1 small onion

2 cloves garlic

1 ½ tbsp. chili powder

3/4 tsp ground cumin

Juice of 1 lime

1 poblano pepper, seeded

1 small zucchini (optional)

1/4 cup cilantro

4 oz Tostito’s baked tortilla chips, crushed

Suggested toppings: sour cream, shredded cheese, tortilla chips, Pico de gallo

 

Add onion, garlic, poblano, and zucchini to food processor. Pulse until diced. Add cilantro and stewed tomatoes, pulse until everything is minced. The smaller the size the better for picky eaters.

 

Place everything into crockpot. Cook on low heat for ~5 hrs. Remove chicken breast and shred. Put chicken back into crockpot and continue cooking on low heat until ready to serve.