1 lb. chicken
1 (15 oz.) can crushed or diced tomatoes
1 (10 oz.) can enchilada sauce
1 medium onion
1 (4 oz.) can diced green chilies
1 (14½ oz.) can chicken broth
1 (15 oz.) can whole kernel corn or 10 oz. bag of frozen corn
1 clove garlic, minced
1 Tb. dried chopped cilantro
2 cups water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4- 5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.
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