Ingredients
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1 lb shredded cooked chicken
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1 (15 ounce) can whole canned tomatoes, mashed
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1 (10 ounce) can enchilada sauce
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1 medium onion, chopped
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1 (4 ounce) can chopped green chili peppers
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2 garlic cloves, minced
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1 cup water
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1 (14 1/2 ounce) can chicken broth
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1 teaspoon cumin
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1 teaspoon chili powder
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1 teaspoon salt
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1/4 teaspoon black pepper
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1 bay leaf
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1 (10 ounce) package frozen corn
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1 tablespoon chopped fresh cilantro
Instructions
- 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.