Ingredients

• 1 (15-ounce) can tomato sauce with garlic
• 2 (7-ounce) cans Pato tomato sauce (Mexican hot style)
• 1 cup chicken stock
• 3 roasted green chiles, skins and seeds removed and cut into long strips
• 2 boneless chicken breasts
• 4 eggs
• 1 (15-ounce) can green enchilada sauce

Directions

1. Combine the two tomato sauces, the chicken stock, green chiles, and chicken in your slow cooker

2. Cover and cook on low for 4 hours

3. Remove the chicken, shred with a fork, and return to the slow cooker

4. Drop the eggs evenly spaced throughout the soup

5. Pour in green enchilada sauce

6. Cover and cook for 30 minutes

7. Gently scoop the soup and one egg into each serving bowl

8. Serve with warm tortillas

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