Serves: 8
Ingredients
1 1/2 lbs chicken breast
1 (15oz) can tomatoes
1 can Rotel Tomatoes
1 (10oz) can enchilada sauce
1 medium onion, chopped
1 garlic clove, minced
1 (4oz) can chopped green chilies
4 cups chicken broth
1 tsp each: cumin, chili powder, sea salt
1/4 tsp black pepper
1 bay leaf
1 (10oz) pkg frozen corn (adjust to your liking)
1 (150z) can black beans, rinsed & drained(optional)
1/4 cup chopped fresh cilantro
Baked tortilla chips
Directions
In crock-pot combine all ingredients except the cilantro and chips.
Cover and cook on low setting for 6-9hours.
Remove chicken and shred between two forks and return to crock pot.
Notes
Top with cilantro, avocado, shredded cheese and crumbled tortilla chips.
Prepare a salad to serve along with it.
NUTRITIONAL INFORMATION (per serving)
Calories 162 | Total Fat 3g | Carbohydrates 12g | Protein 18g | Sugar 6g
