Ingredients
1 pound Shredded cooked chicken
1 teaspoon chili powder
1 can diced green chili peppers
1/4 teaspoon black pepper
10 ounce frozen corn
1 tablespoon Chopped cilantro
14.5 ounce chicken broth
15 ounce canned whole peeled tomatoes, smashed
1 teaspoon cumin
10 ounce can enchilada sauce
1 onion
1 bay leaf
2 garlic cloves
2 cup water
1 teaspoon salt
1 Optional: tortilla chips, sour cream, shredded lettuce
Preparation
Directions: 1. If cooking tonight, place all ingredients in a slow-cooker. Cover, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. 2. Top with your favorite tops individually in bowls and serve! 3. If freezing, dump all ingredients (minus optional toppings) into large gallon sized Ziploc bag and freeze. (Label bag BEFORE filling). Thaw overnight then follow step one to cook.
