Emily Madden with H-E-B Cooking Connection shares a recipe.
The recipe is as follows:
1 jar Cookwell & Company Cheese Enchilada Soup
2 cups Chicken Bone Broth
1 can cream of chicken soup
1 can corn kernels, drained
1 Tbsp Adams Reserve House Rub
3 chicken breasts cut into large chunks
juice from 1 lime
sliced green onions and tortilla strips for garnish
* In a large slow cooker combing the soups, broth, lime juice, and House rub; mix together. Add in corn and chicken; mix together.
* Place lid on slow cooker and cook on high for 4-6 hours, or on low for 6-10 hours.
* Serve garnished with green onions and tortilla strips.