3 cloves garlic (chopped)
1 lb shredded chicken (cooked)
1 can corn (undrained)
1 can black beans (rinsed and drained)
1 can diced tomatoes
1 can green chilies (small)
32 oz. chicken broth
16 oz. enchilada sauce
1 cup water (or substitute chicken broth)
2 t. cumin
2 t. chili powder
Combine all ingredients in crock pot and cook for 8 hours on low. Top with chips, cheese, avocado, sour cream, etc.
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