1 pound frozen chicken breasts
1 (15 oz) can whole peeled tomatoes, mashed
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5 oz) cans chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 oz) package frozen corn
1 can black beans, rinsed

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.  Pout in chicken broth and season with cumin, salt, and pepper.  Stir in corn and black beans.  Cover and coo on low for 6 to 8 hours or on High for 3 to 4 hours.  Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados.



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