Ingredients
1 lb shredded, cooked chicken (from 1 rotisserie chicken)
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can La Preferida brand mild enchilada sauce
1/2 medium onion, chopped
1 (4 oz.) can chopped green chile peppers (mild)
1 (24 oz.) can black beans
2 cloves garlic, minced
1 (32 oz.) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
1 bay leaf
1 (10 oz.) package frozen corn
1 Tbsp chopped cilantro
tortilla chips, avocado, shredded cheese, sour cream
Directions
Place chicken, tomatoes, enchilada sauce, onion, green chiles, black beans, and garlic into a slow cooker. Pour chicken broth and season with cumin, chili powder, salt, pepper, and a bay leaf. Stir in corn and cilantro. Cover and cook on Low setting for 6 - 8 hours, or on High for 3 - 4 hours.
Serve with tortilla chips, avocado, shredded cheese, and sour cream.
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