• Ingredients:

    1 lb shredded cooked chicken

    1 (15 ounce) can whole canned tomatoes, mashed

    1 (10 ounce) can enchilada sauce

    1 medium onion, chopped

    1 (4 ounce) can chopped green chili peppers

    2 garlic cloves, minced

    1 cup water

    1 (14 1/2 ounce) can chicken broth

    1 teaspoon cumin

    1 teaspoon chili powder

    1 teaspoon salt

    1/4 teaspoon black pepper

    1 bay leaf

    1 (10 ounce) package frozen corn

    1 tablespoon chopped fresh cilantro


    Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.

    Pour in water and chicken broth.

    Season with cumin, chili powder, salt, pepper, and bay leaf.

    Stir in corn and cilantro.

    Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

    Garnish with fresh tortilla strips or tortilla chips.