Ingredients:
1 lb shredded, cooked chicken
1 (15 oz) can whole peeled tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 t cumin
1 t chile powder
1 t salt
¼ t black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 T chopped cilantro
Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in water, and chicken broth, season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn and cilantro.
Cover, and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours.
Serve with tortilla chips if desired.
